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Italian Pork Tenderloin sheet pan dinner on a white plate. pork, mushrooms and asparagus.

Italian Pork Tenderloin Sheet Pan Dinner

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!
Prep Time5 minutes
Cook Time25 minutes
Resting Time5 minutes
Total Time35 minutes
Servings: 4 people
Calories: 310kcal

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 black 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!

Nutrition

Serving: 12oz pork + veggies | Calories: 310kcal | Carbohydrates: 12g | Protein: 30g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 147mg | Sodium: 438mg | Potassium: 2120mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1752IU | Vitamin C: 19mg | Calcium: 102mg | Iron: 9mg
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