Sheet Pan Pork and Vegetables
Seasoned pork tenderloin roasted alongside caramelized potatoes and carrots on one pan, dinner and sides done together.
Ingredients (serves 4)
- 1.5 lbs pork tenderloin
- 4 potatoes
- 3 carrots
- 1 lb green beans
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried rosemary
- salt and black pepper
Missing something? Save this recipe to Anychef and it rebuilds around what's actually in your kitchen — and writes the grocery list for the rest.
Save this recipeInstructions
- 1
Heat the oven to 425°F. Cut the potatoes into 1-inch chunks and the carrots into thick coins.
- 2
Toss the potatoes and carrots with 2 tablespoons of olive oil, salt, and pepper on a large sheet pan and roast 15 minutes.
- 3
Rub the tenderloin with the remaining oil, garlic powder, paprika, rosemary, salt, and pepper.
- 4
Push the vegetables to the edges, set the pork in the center, scatter the green beans around it, and roast until the pork reads 145°F, 18 to 20 minutes.
- 5
Rest the pork 5 minutes on a cutting board while the vegetables finish crisping in the turned-off oven.
- 6
Slice the tenderloin and serve with the roasted vegetables and any pan juices.
