When you have a pork tenderloin and want to make a heart-healthy dinner in a hurry. This quick and easy sheet pan dinner is easy to clean up, because it all cooks on one sheet in the oven. Ordinarily, I don’t like pork because I think it tastes like a barn, but this pork is good.

I also simmered a little bit of water in a saucepan and steamed some green beans for another veggie on the side.

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Sheet Pan Pork and Vegetables

Prep Time10

Servings: 4

Ingredients

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon paprika
½ teaspoon brown sugar
¼ teaspoon ground black pepper
1 pound pork tenderloin
1 pound potatoes (cut into 1" chunks)
2 large carrots (cut into 1" chunks)
½ red onion (cut into 1" chunks)
1 teaspoon olive oil
1 tablespoon wholegrain mustard
½ teaspoon dried rosemary (or 1½ tablespoon fresh rosemary)

Instructions

Preheat the oven to 375. Line a baking sheet with parchment paper (or aluminum foil, lightly sprayed with nonstick spray).
Combine the onion powder, garlic powder, dried oregano, paprika, brown sugar and pepper in a small bowl.
Rub the spice mixture on the pork tenderloin and lay the tenderloin on the prepared baking sheet.
In a large bowl, toss the cut-up vegetables with 1 teaspoon of olive oil, 1 tablespoon of mustard and the rosemary.
Spread the vegetables in a single layer on the same baking sheet, next to the pork.
Put the whole thing in the oven and bake for about 30 to 35 minutes. It's ready to eat when the pork's internal temperature registers 160 °F on a meat thermometer.