Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables
This Sheet Pan Pork Tenderloin with Balsamic Roasted Vegetables is an easy, light weeknight dinner all made on one pan with minimal prep! Makes great leftovers for lunch the next day.
Ingredients
- 1 1- lb pork tenderloin
- 2 tablespoons Italian seasoning, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 small eggplant
- 1/2 red onion
- 1 medium yellow squash
- 1 red bell pepper
- 1 green bell pepper
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, crushed
Instructions
- Preheat the oven to 400 F.
- Dice eggplant into 1/2-inch cubes and place in a colander. Sprinkle with salt and toss. Let sit for 20 minutes to drain, then rinse and pat dry.
- Meanwhile, prep the tenderloin: Pat it dry and sprinkle with 1 tablespoon Italian seasoning, garlic powder, salt and pepper. Rub and set aside.
- Dice red onion, yellow squash and bell peppers into 1/2-inch pieces. Toss on a sheet pan with the dried eggplant cubes and drizzle on olive oil, balsamic vinegar, crushed garlic clove and the remaining tablespoon Italian seasoning. Toss to coat, then spread out into an even layer with a small space down the middle to fit the pork tenderloin. Place the seasoned pork tenderloin on the tray, then bake for 25 minutes.
- Remove from the oven and let the pork rest for 5 minutes, slice into 1-inch thick pieces and serve 3-4 slices with a handful of vegetables.