ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES
ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES
One Pan Pork Tenderloin with Fall Vegetables is a super easy sheet pan dinner recipe that’s made even easier with Smithfield Marinated Fresh Pork.
ONE PAN PORK TENDERLOIN WITH FALL VEGETABLES
Ingredients
- 1 Smithfield Marinated Fresh Pork Loin - any flavor
- 1 large or 2 small sweet potatoes, peeled and diced
- 2 cups Brussels sprouts, ends trimmed, cut in half
- 1 bunch heirloom carrots (or regular), chopped
- 1 table spoon extra virgin olive oil
- 2 tablespoons maple syrup
- 1/2 teaspoon each dry thyme and rosemary
- salt and pepper, to taste
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Instructions
- Preheat oven to 425 degrees F.
- Place all the vegetables in a large bowl. Pour olive oil and maple syrup over the vegetables. Sprinkle with thyme, rosemary, salt and pepper. Toss to combine.
- Spray a large pan with non-stick cooking spray. Place the pork loin in the center of the pan.
- Arrange the vegetables evenly around the pork.
- Bake for 20-35 minutes or until pork is cooked through. Thermometer temperature should read 150 degrees F.
- Allow to rest for 5 minutes, slice and serve!