One Pan Pork Tenderloin with Veggies
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This easy clean-up one-pan meal is not short on flavor! Quite versatile, this can be done with pork, steak, chicken, or even tofu! Most of the ingredients for this should be found in your spice rack! You can also get creative with the types of vegetables you use. You can change your vegetables for this dish with the seasons. Asparagus in spring, local broccoli or cauliflower in summer, Brussel sprouts in winter, get creative! If you don’t have every ingredient, the dish still works. Don’t stress, have fun, enjoy!
Dry Rub Ingredients
½ teaspoon of garlic powder
½ teaspoon of onion powder
½ teaspoon of salt
½ teaspoon of black pepper.
¼ teaspoon of paprika (sweet or smoked)
½ of dried herbs – you can use oregano, thyme, rosemary, basil, or a combination. Even a basic premade Italian seasoning blend will work.
Wet Rub Ingredients
2 tablespoons of balsamic vinegar.
1 tablespoon of olive oil
1 teaspoon of Dijon mustard.
1 tablespoon of honey: Note you can omit the honey and use brown sugar as well, but if doing that add the brown sugar to the dry portion of the rub, not the wet.
1 Pork tenderloin about 10 inches long (you can also use chicken breast, thighs, or pork chops, or your favorite steak as long as it isn’t a slow-cooking cut like brisket or a roast. Flat iron, flank, hanger, or filet are all great options.
1.25 pounds of Yukon gold (or your favorite) potato
1 pound of broccoli, cauliflower, asparagus or any veggie that you can roast.
4 cloves of garlic chopped
1. Assemble your dry rub: Combine all the dry ingredients and set them aside.
2. Make the wet rub (marinade): Drizzle a small amount of balsamic vinegar, olive oil, Dijon, and honey in a bowl and combine. Take wet rub the loin until fully coated. Now take the dry rub and rub it all over the meat. The dry rub should stick nicely to the wet rub coating you already applied. You can do this right before you cook it, but if you have an hour, or even more (overnight), do this step and place the meat in the refrigerator. PRO TIP – It is always smart to reserve a few pinches of your dry rub, and a teaspoon or more of your wet rub (before they touched the pork). These can be used later to garnish/flavor the dish to perfection.
3. Prep Oven and Veggies: About 30 minutes prior to cooking remove pre-rubbed pork from the refrigerator. Preheat your oven to 400 degrees. Next cut the broccoli, cauliflower, asparagus (a mixture of all the above), and your potatoes into bite-sized pieces. Crush and mince your 4 cloves of garlic.
4. Assemble for Baking: On a large sheet or baking pan place your veggies and chopped garlic. Drizzle all the veggies with some additional balsamic and oil. Toss until coated. Then sprinkle with some salt and black pepper. Toss them until everything is coasted. You can have everything mix together or separate veggies to their own area of the tray depending on how you want to serve it, or how OCD you are.
5. Add Meat and Bake: Next, make an area in the middle of the tray for your pork (or whatever meat you chose to use). Make sure that part of the pan has some oil on it. If you rubbed all your veggies on there already there should be enough, but if it looks too dry, drizzle a bit more. Then place your meat on the tray and slide the whole thing into the oven. Bake for about 30-35 minutes, or until the pork is done to your likeness and the veggies are fork-tender. If you find your veggies are done before your pork or vice versa, you can always remove whichever needs less time once it is cooked.
6. Cut, Garnish, Serve: Let the meat rest for 10 minutes and slice into roughly ¼ inch medallions. Give it a taste! If you think it needs a touch more seasoning, you can sprinkle the medallions with a touch more salt. Even better, if you reserved some of your dry and wet rubs above, sprinkle with a dry rub to taste, and with a spoon slowly drizzle some of the wet rub over the meat for flavor and a pro presentation!
Serve alongside garlic roasted potatoes and veggies and enjoy!
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