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Weeknight • Pork

Sheet Pan Lemon-Herb Pork Tenderloin

Juicy pork tenderloin and colorful veggies roasted together on one pan for an effortlessly delicious dinner.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Sheet Pan Lemon-Herb Pork Tenderloin

Forget multiple pots and pans! This Sheet Pan Lemon-Herb Pork Tenderloin makes weeknight dinner a breeze. With minimal cleanup and maximum flavor, tender pork and perfectly roasted vegetables come together on a single sheet pan. It’s simple, healthy, and incredibly satisfying—a recipe you'll want to add to your regular rotation!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs pork tenderloin, trimmed and cut into 1-inch thick medallions
  • 1 lb small red potatoes, quartered
  • 1 lb asparagus, tough ends trimmed, cut into 2-inch pieces
  • 1 red bell pepper, cored, seeded, and cut into 1-inch strips
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tbsp dried Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice of ½ lemon
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine quartered potatoes, asparagus, and red bell pepper. Drizzle with 2 tablespoons of olive oil, ½ of the minced garlic, Italian seasoning, salt, and pepper. Toss to coat evenly.

  3. Step 3

    Spread the seasoned vegetables in a single layer on one half of the prepared baking sheet. Place the baking sheet in the oven and roast for 15 minutes.

  4. Step 4

    While vegetables roast, in the same large bowl, toss the pork medallions with the remaining 1 tablespoon of olive oil, the remaining ½ of the minced garlic, and a pinch more salt and pepper.

  5. Step 5

    After 15 minutes, remove the baking sheet from the oven. Push the vegetables to one side, creating space for the pork. Arrange the pork medallions in a single layer on the other half of the baking sheet.

  6. Step 6

    Return the baking sheet to the oven and roast for another 10-15 minutes, or until the pork is cooked through (internal temperature reaches 145°F/63°C) and the vegetables are tender and slightly caramelized.

  7. Step 7

    Drizzle the entire sheet pan with fresh lemon juice and garnish with fresh parsley, if desired. Serve immediately.

Tips

  • For extra flavor, marinate the pork for 30 minutes in the lemon-herb mixture before cooking.
  • Ensure vegetables are cut into similar sizes for even roasting.
  • If your tenderloin is very thick, you can butterfly it open before slicing into medallions for faster cooking.

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