Sheet Pan Pork Tenderloin with Roasted Giardiniera Vegetables

published Jan 30, 2021
Rollover Dinners
Sheet Pan Pork Tenderloin  with Roasted Giardiniera Vegetables

This sheet pan dinner combines quick cooking pork tenderloin with tons of colorful vegetables that can be served straight up or over a super simple salad.

Serves4 to 6

Prep15 minutes

Cook25 minutes

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pork tenderloin sits on top of colorful veggies in a black pan
Credit: Meghan Splawn

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.

Credit: Meghan Splawn

The Ultimate Pork and Veggies Sheet Pan Dinner

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.

Sheet Pan Pork Tenderloin with Roasted Giardiniera Vegetables

This sheet pan dinner combines quick cooking pork tenderloin with tons of colorful vegetables that can be served straight up or over a super simple salad.

Prep time 15 minutes

Cook time 25 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 2

    (1- to 1 1/2-pound) pork tenderloins

  • 1 teaspoon

    kosher salt, divided

  • 1/4 teaspoon

    freshly ground black pepper

  • 4 tablespoons

    Italian dressing, divided, plus more for serving

  • 1 medium head

    cauliflower (about 1 pound)

  • 6 stalks

    celery

  • 8 ounces

    mini bell peppers (about 16)

  • 1

    small red onion

  • 3 cloves

    garlic

  • 2 tablespoons

    olive oil, plus more for the baking sheet

  • 4 ounces

    feta cheese

  • 5 ounces

    baby arugula

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Lightly coat a rimmed baking sheet with olive oil.

  2. Season the pork all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper. Brush with 2 tablespoons of the Italian dressing. Place in the middle of the baking sheet. Roast for 10 minutes. Meanwhile, prepare the vegetables.

  3. Prepare the following, placing them all together in a large bowl: Cut 1 medium head cauliflower into 1-inch florets. Thinly slice 6 celery stalks. Halve and seed 8 ounces mini bell peppers. Dice 1 small red onion, and mince 3 garlic cloves. Drizzle with 2 tablespoons olive oil, season with the remaining 1/2 teaspoon kosher salt, and toss to combine.

  4. Remove the baking sheet from the oven. Flip the pork and brush with the remaining 2 tablespoons Italian dressing. Add the vegetables in an even layer all around and in between the tenderloins. Roast until the pork is cooked through and the vegetables are tender, 10 to 15 minutes more.

  5. Transfer the pork to a clean cutting board and let rest 5 minutes. Meanwhile, crumble 4 ounces feta cheese into a large bowl. Add 5 ounces baby arugula, and toss with more Italian dressing as desired.

  6. Slice the pork crosswise and serve with the vegetables over the salad. Reserve 6 ounces pork (about half of 1 tenderloin) and 1 cup roasted vegetables for the rollover dinner.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.