Sheet Pan Pork Tenderloin with Fall Veggies
A fall themed pork dinner that is both a 30 minute meal as well as a one pan, sheet pan meal. Total ease and real flavor, real fast!
Servings: 4 servings
Calories: 335kcal
Ingredients
- 1.25 pound pork tenderloin I used Smithfield Slow Roasted Golden Rotisserie Tenderloin
- 1.5 Tablespoon olive oil
- ½ head cabbage cut into slices
- 2 Cup cubed butternut squash
- 2 Cup halved baby potatoes
- 1 teaspoon salt more or less to taste
- ½ teaspoon black pepper more or less to taste
Instructions
- Preheat oven to 425.
- Place tenderloin down the center of a baking sheet (half sheet pan).Toss squash and potatoes with 1 T of olive oil, salt and pepper in a bowl and arrange on one side of pork. Place cabbage slices on other side of pork. Drizzle the cabbage with remaining oil and season with a pinch of salt and pepper.
- Roast in oven 25 minutes. Remove pork to cutting board. If potatoes need a few more minutes place pan back in oven for 5 minutes.
- To serve place cabbage on one side of a serving plate and the remaining veggies on the other. Place sliced pork down the middle.
Nutrition
Calories: 335kcal | Carbohydrates: 28g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 683mg | Potassium: 1316mg | Fiber: 6g | Sugar: 6g | Vitamin A: 7558IU | Vitamin C: 71mg | Calcium: 98mg | Iron: 3mg