If you’re craving a comforting, wholesome dinner that doesn’t require a sink full of dishes, this one-pan pork tenderloin with roasted vegetables is about to become a staple in your kitchen.
Juicy, tender pork gets rubbed with a garlicky balsamic glaze and roasted alongside sweet potatoes, Brussels sprouts, and red onions—making it the perfect no-fuss dinner packed with fall flavors and nourishing ingredients.
🧡 Why You’ll Love This Recipe
- It’s a one-pan meal = easy cleanup!
- Includes lean protein + colorful roasted veggies
- Meal-prep friendly and great for leftovers
- Perfect for busy weeknights or a cozy Sunday dinner
📝 Ingredients
For the roasted vegetables:
- 1 lb. Brussels sprouts, trimmed and halved
- 1 large sweet potato, cut into ¾-inch chunks
- 1 medium red onion, cut into large chunks
- 1 tbsp + 4 tsp olive oil, divided
- 2 tsp chopped rosemary (fresh or dried), divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the pork tenderloin glaze:
- 1 lb. pork tenderloin
- 1 tbsp balsamic vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- 2 cloves garlic, minced
🔪 Instructions
1. Prep the Veggies
Preheat your oven to 400°F. In a large mixing bowl, toss together:
- Brussels sprouts
- Sweet potato
- Red onion
- 1 tablespoon olive oil
- 1 teaspoon rosemary
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Spread the veggies evenly in a single layer on a large, rimmed baking sheet.
2. Roast the Veggies (Part 1)
Roast the vegetables for 15 minutes while you prepare the pork.
3. Make the Balsamic Glaze
In a small bowl, whisk together:
- 4 teaspoons olive oil
- Balsamic vinegar
- Honey
- Dijon mustard
- Garlic
- Remaining 1 teaspoon rosemary
- ¼ teaspoon salt
- ⅛ teaspoon pepper
Rub this mixture all over the pork tenderloin.
4. Add Pork to the Pan
After 15 minutes of veggie roasting, remove the pan from the oven. Push the vegetables to the outer edges and place the pork tenderloin in the center.
5. Finish Roasting
Return the pan to the oven and roast for 20–25 minutes, or until a meat thermometer inserted into the thickest part of the pork reads 145°F.
6. Rest & Serve
Let the pork rest for 5 minutes before slicing. Serve alongside the roasted veggies for a hearty, balanced meal.
🍂 Pro Tips
- Don’t overcrowd the pan—space = crispy roasted veggies!
- If using dried rosemary, crush it slightly between your fingers to bring out the aroma.
- This dish makes great leftovers—store in an airtight container and reheat gently in the oven or skillet.
💬 Final Thoughts
This one-pan balsamic pork tenderloin is the kind of recipe that feels fancy enough for company, but simple enough for a weeknight. With tender roasted veggies and a tangy-sweet glaze, it’s the ultimate balance of comfort and nutrition.
