This Italian Pork Tenderloin Sheet Pan Dinner is perfect for busy weeknights or meal prepping. Paleo, whole30, gluten free and delicious – it’s a must try!
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Easy sheet pan dinners are really the best meal EVER. I mean… they’re just so simple and versatile.
Whether you go with Italian seasonings like this recipe, something warm and fall like with this Apple Pork Tenderloin Sheet Pan Dinner, or just a classic Maple Mustard Pork Tenderloin Dinner!
I love them so much that I created a whole mini cookbook about them. Click here to download my FREE Sheet Pan Dinner Recipes Ebook.
There’s really nothing better than tossing all your ingredients together on a pan, baking them, and then having only ONE dish to clean at the end of the meal.
This recipe combines some of my favorite simple Italian seasonings for a ton of flavor (with minimal effort). Here’s what you’ll need to make it…
Ingredients to make Italian Pork Tenderloin:
To make this Italian pork tenderloin sheet pan dinner you’ll need:
- mushrooms, asparagus
- pork tenderloin
- fresh garlic,
- dried Italian spices like dried oregano, dried basil, dried rosemary and dried parsley
You can find substitutions for all of these ingredients below in the green shaded box.
The spices are totally what make the dish.
They’re so simple – and you probably already have them all in your spice drawer. When you combine them – they make such a delicious combo!
We love this meat thermometer for checking the temp to make sure your meat is cooked thoroughly!
How to make Italian Pork Tenderloin:
This is the best part of this recipe.. how simple it is!!
- Mix together marinade
- Place marinade, pork + veggies in a bag or in a bowl to marinate for at least 20 minutes
- Lay out pork/veggies on baking sheet + cook.
If you love sheet pan dinners, check out these Healthy Sheet Pan Dinners!
Is it safe to use the same marinade from the pork on the veggies?
I’ve had a few people ask if this is safe to do because you’re technically cross contaminating the veggies with raw pork. If you were cooking the vegetables at a different temperature than the pork, this would be a BIG no.
Since everything is going in the oven at once and cooking at the same time – you’re in the clear! However, if this idea still bothers you, simply divide the marinade/veggies and pork up before adding it on!
It’s definitely not the *prettiest* meal, but it sure does taste good! This recipe is also great for meal prepping too!
It’s a lot of veggies/protein per serving, so depending on how much you eat/how hungry you are you probably could divide this into 3 or even 4 servings!
Try serving it with our Italian Chopped Salad!
SUBSTITUTIONS FOR THIS RECIPE
Meat: I haven’t tried making this recipe with other cuts of meat. I think that chicken breasts or pork chops would work well or you can make this Baked Pork Chops Recipe!
Oil: You can sub olive oil with avocado oil or refined coconut oil for this recipe if you’d like
Vinegar: You could use a flavored balsamic vinegar like a fig or berry to add more flavor to this recipe.
Herbs – You could use fresh herbs in this recipe if you’d like. I’d do 1 tablespoon of chopped fresh herbs for every 1/2 teaspoon of dried herbs in the recipe.
Storing Pork Tenderloin
Refrigerator: This pork will last in the refrigerator for up to 3 days.
Freezing: I haven’t tried freezing this pork tenderloin. I wouldn’t recommend it. You could marinate the pork and freeze it before baking though – that would be fine.
Other healthy sheet pan dinner recipes you’ll love:
Italian Pork Tenderloin Sheet Pan Dinner
Ingredients
- 1 lb pork tenderloin
- 1 lb asparagus
- 1 lb mushrooms
Marinade:
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 tablespoon garlic minced
- 1/8 teaspoon red pepper flakes optional
Instructions
- In a bowl, whisk together your marinade.
- Place pork and veggies in large bag or bowl and allow it to sit for at least 20 minutes (1-2 hours is best)
- When ready to cook, preheat oven to 450 degrees.
- Place pork and veggies on a parchment lined baking sheet. Bake for 20-25 minutes, checking the internal temperature of the pork before taking it out of the oven. It should be at 145.
- Remove from oven and allow the pork to rest for 5 minutes before slicing.
- Slice pork + enjoy!
Ann Weiss says
This was really delicious. Easy to make. I substituted peppers and green beans in place of the mushrooms and asparagus. I will definitely be making this again.
The Clean Eating Couple says
So glad you liked it!! Love the substitutions!
Carol English says
Love the ease of sheet pan dinners and this is no exception. The flavors of the pork, mushooms and asparagus is delicious. I made this recipe as written. My family loved it. My husband comented all through dinner how great the flavor was.
I highly recommend you give this a try.
The Clean Eating Couple says
So glad you liked this, Carol! Thanks for leaving a comment 🙂
Elizabeth says
Just made this for dinner and it was so good! Also, so easy to clean up! I didn’t marinate the asparagus but just tossed it in a little olive oil, salt and pepper before adding to the sheet pan and it was perfect for us!
The Clean Eating Couple says
So glad you liked it! Asparagus is so yummy on it’s own you really don’t even need to marinate it – I usually do what you did 🙂
tina says
Simple, easy and done all in one pan!! I made this for my parents and family and they raved about how good it is! We will definitely keep this in our rotation!
The Clean Eating Couple says
Thanks, Tina! So glad you + your family enjoyed it!
Kelly says
Made this tonight for dinner! Turned out yummy and was very easy to make. I didn’t put all the veggies on a sheet pan with the pork as I wanted them just with salt and pepper. But overall great dinner and done in 30 mins. Oh and it took me like 3 mins to make the marinade and put the pork in it!
The Clean Eating Couple says
Thanks, Kelly! Glad you enjoyed it!
Ethan says
I made this and found it to be surprisingly easy and tasty. These simple and delicious recipes are helping me to overcome my life-long aversion to cooking. As an inexperienced cook, I mostly stayed close to the recipe exactly as written. I let everything marinate for 2 hours and drizzled a bit of marinade over the pork before putting it in the oven and it comes out with a lot of flavor. This was my first experiment with your sheet pan recipes and I consider it a great success. Next – I will be exploring some of the chicken sheet pan dinners. Keep up the good work!
The Clean Eating Couple says
So glad you liked it, Ethan! Thank you so much!
Elissa says
My go to pork recipe is the healthy bbq pulled pork but wanted to try something different. This was so good!! So much flavor, super easy & quick to put together.
Cathie Hudgins says
I love everything that I have made with your recipes for the last several years and lots of them are on repeat. This one disappointed a little because the pork was not done after 25 minutes. Had to remove the vegetables and continue to cook the pork for 10 more minutes. Not sure why this happened as everything I did was exactly according to your recipe. It was delicious , in spite of the slight delay in dinner being served.
The Clean Eating Couple says
Sorry to hear this, Cathie. I’ve made this many times and have not had this issue. Maybe you had a larger pork tenderloin?