Sheet Pan Pork and Vegetables
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.