Sheet Pan Pork Tenderloin and Roasted Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Juicy pork tenderloin and roasted vegetables baked together on one sheet pan in under an hour. Simple seasoning lets the meat and vegetables shine. A straightforward, complete dinner with minimal cleanup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound yellow baby potatoes (or yred)
- 1 medium zucchini (diced)
- 1/2 medium red onion (cut into chunks)
- 1 pound fresh asparagus (cut into 2 inch pieces)
- 1/4 cup olive oil
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 2 (1 1/2 pound) pork tenderloin
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 694mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1554mg
- Calcium
- 51mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 694MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.