Sheet Pan Pork Tenderloin and Vegetables
Ingredients
- 2 (1-lb) pork tenderloins
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ cup whole wheat panko breadcrumbs
- ¼ cup olive oil, divided
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped fresh rosemary (or use 1 Tbsp dried)
- 4 cloves garlic, minced
- 2 (12-oz) pkg rainbow baby carrots
- 2 (12-oz) pkg halved Brussels sprouts
Instructions
- Preheat oven to 425°F. Place pork on a large rimmed baking sheet; sprinkle with ½ tsp each salt and pepper. Combine panko, 2 Tbsp oil, mustard, rosemary, and garlic; rub all over pork.
- Cut any large carrots in half. Combine carrots, Brussels sprouts, 2 Tbsp oil, and ½ tsp each salt and pepper on a second large rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until a meat thermometer reads 145°F and vegetables are browned. Let stand 3 minutes before slicing pork.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
378
|
378
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 40 | 40 |
| Carb (g) | 25 | 25 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 660 | 660 |
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