Pork Tenderloin with Roasted Vegetables

45 4 servings, 1/4 recipe (287 g) each
Recipe By
(45) 41 Reviews
Prep Time
Total Time

4 servings, 1/4 recipe (287 g) each

Make a hearty and delectable one-pan meal with just 15 minutes of prep.

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What You Need

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Make It

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  • Heat oven to 450°F.
  • Combine first 4 ingredients; spread onto bottom of 15x10x3/4-inch pan.
  • Coat meat with coating mix as directed on package. Discard any remaining coating mix. Place meat over vegetables.
  • Bake 25 to 30 min. or until done (160°F), stirring vegetables after 15 min. Let stand 5 min. Slice meat. Serve with vegetables.


Substitute butternut or acorn squash for the sweet potatoes.


  • 4 servings, 1/4 recipe (287 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (287 g) each
Calories 370
% Daily Value
Total fat 8g
Saturated fat 1.5g
Cholesterol 45mg
Sodium 850mg
Carbohydrate 49g
Dietary fibre 5g
Sugars 8g
Protein 24g
Vitamin A 50 %DV
Vitamin C 40 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • lindsay_withers |

    Veggies took almost 45 mins to cook! I also used turnip instead of potatoes. I would start the veggies on their own for about 20-25 mins. I also added some grated parmasean cheese to the veggies after.

  • Sophie1978 |

    cooking time on recipe not correct. read other comments. veggies not the best, but will try again

  • emlynarski |

    use a meat thermometer definitely. no way it'll be done in 30 min. i used one and it came out perfectly. i doubled the veggies. tad bland so i added seasoning to shake & bake, some seasoning salt and greek seasoning.