Sheet Pan Pork Tenderloin with Roasted Giardiniera Vegetables

Welcome to Rollover Dinners, our series to help you make smart use of leftovers. In this post, we’re using leftovers from this sheet pan pork tenderloin to make easy work of paninis later in the week. Read the intro post here.

I could go on and on about my love for sheet pan meals — the oven does all the work for me, and I’m left with a single dish to clean. They’re also great for making multiple dinners in one go, because you can cook a lot of food at once and have plenty of leftovers.

This sheet pan pork and veggies is a new family favorite. It combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it’s packed with easy flavor. Here’s how to cook it, plus exactly how to use up the leftovers for another tasty meal.

This recipe starts by having you season the pork with some Italian dressing, then give it a head-start in the oven before adding the veggies. Not only does this ensure it’s fully cooked when the veggies are done, but it also means the vegetables roast with the pork’s juices for extra-delicious results. While they roast, throw together a little side salad.

We call for bottled Italian dressing (we like the Kraft Tuscan Style that won Kitchn’s taste test) to make this recipe extra easy, but you can make your own if you’ve got time. The dressing will also get tossed with a little arugula and feta to serve under the finished pork. My kids usually pass on the salad, but since there are tons of colorful roasted vegetables for them to fill up on, I don’t sweat it.

After cleanup, reserve six ounces (about half of one tenderloin) and one cup of roasted vegetables for a muffuletta-inspired panini later in the week. You’ll turn the veggies into a spread for the sandwich and press the pork along with some salami and provolone.