Pork Tenderloin with Vegetables



Serves 4 (6 ounces’ pork, ½ cup potatoes, and ½ cup vegetables)
​​Per Serving


  • 2 1-pound pork tenderloins, visible fat removed

  • 4 medium red potatoes, cut into cubes

  • 4 ounces medium button mushrooms, quartered

  • 1 medium bell pepper (green or red), cut into slices

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon brown sugar

  • 1 teaspoon paprika

  • ½ teaspoon pepper

  • ½ medium red onion, cut into slices

  • 1 teaspoon freshly chopped rosemary

  • 1 teaspoon olive oil


  1. Preheat oven to 375 F.

  2. Lightly spray 2 baking bans (13 x 9 x 2-inches) and set aside.

  3. Using a small bowl, stir together the brown sugar, paprika, onion powder, garlic powder, and pepper.

  4. Place tenderloins in the first baking pan, rubbing the entire above mixture over the meat.

  5. Press and rub using fingertips, so that mixture adheres to the pork.

  6. Using your 2nd pan, toss your vegetables together and lightly spray with cooking oil.

  7. Bake both pans for 30-35 minutes or until pork is 160 F (instant-read thermometer) and the vegetables are tender.

  8. Cover the vegetables with foil to keep warm while you let the pork sit for 10 minutes.

  9. Slice the tenderloin and place on plater, arrange vegetables around it, and serve.