Sheet Pan Balsamic Pork Tenderloin with Fall Vegetables
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings (4 oz meat, heaping 1 cup veggies, + 2 tablespoons sauce)
  • 20 oz pork tenderloin
  • ½ tsp salt and black pepper, to taste
  • 3 Tbsp olive oil, divided
  • 1 lb Brussels sprouts, rinsed and halved
  • 1 small butternut squash, peeled, seeded, and diced
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 8 garlic cloves, peeled
  • ½ cup fresh rosemary leaves
  • 1 tsp Italian seasoning
  • ¼ tsp salt and fresh ground pepper, to taste
  • 1 Tbsp honey
  • 1 Tbsp Sriracha
  1. Preheat the oven to 450 degrees F. Season pork tenderloin with salt and pepper.
  2. In a large skillet, heat 2 teaspoons oil over medium heat. Once hot, add the pork tenderloin and cook, turning frequently, until browned on all sides, about 10 minutes.
  3. Line a large, rimmed baking sheet with parchment and place squash and Brussels on the sheet; toss with remaining 2+ tablespoons of olive oil and toss well to coat and arrange in a single layer. Bake for 10 minutes.
  4. Meanwhile, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, salt, pepper, honey, and Sriracha in a mini food processor or food prep. Pulse until the marinade is emulsified and has a syrupy consistency.
  5. After 10 minutes, remove baking sheet from oven and transfer the partially cooked pork to the sheet pan. Baste the tenderloin with half the balsamic sauce and a drizzle over the Brussels sprouts. Roast in the oven for 12-15 minutes, or until pork is done and Brussels sprouts are nicely browned. Serve with additional sauce.
  6. Cut the pork tenderloin into thick ½-inch slices and serve with the other half of balsamic sauce over the top. Sprinkle the roasted Brussels sprouts with Parmesan. Garnish the whole dish with fresh chopped parsley. Enjoy!
Recipe slightly adapted from Eat Well 101
Nutrition Information
Serving size: 4 oz meat, heaping 1 cup veggies, + 2 tablespoons sauce Calories: 411 Fat: 21.8 Carbohydrates: 28.2 Sugar: 8.4 Sodium: 683 Fiber: 5.8 Protein: 28.2 Cholesterol: 54
Recipe by Prevention RD at