Sheet Pan Pork Tenderloin and Roasted Vegetables

Instructions

Preheat the oven to 400°F (204°C). Line a 13x18-inch baking sheet with foil or parchment paper and lightly grease it with nonstick cooking spray.

Wash all vegetables. Cut 1 pound yellow baby potatoes into 1/2-inch cubes. Slice1 medium zucchini into 1/2-inch coins. Cut 1/2 medium red onion into chunks and 1 pound fresh asparagus into 2-inch pieces. Place all prepped vegetables into a large mixing bowl.

In a small bowl, whisk together 1/4 cup olive oil, 1 1/2 teaspoon salt , 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1/2 teaspoon paprika until well combined.

Pour half of the seasoning mixture over the vegetables and toss to coat evenly.

Place 2 (1 1/2 pound) pork tenderloin on the prepared baking sheet. Rub the remaining seasoning mixture over the pork.

Arrange the vegetables around the pork in an even layer. Drizzle any remaining seasoning mixture from the bowl over the top.

Roast in the preheated oven for 15 minutes. Stir the vegetables.

Continue roasting for an additional 15 minutes, or until the vegetables are browned and fork-tender and the pork reaches an internal temperature of 145°F (63°C).

Let the pork rest for 5 minutes before slicing. Serve warm.

Main Dish