Pork tenderloins make a fantastic sheet pan dinner! Especially when you marinate them in a homemade italian dressing, and roast them with a rainbow of vegetables.
This whole30 + keto sheet pan italian pork tenderloin is going to be your new favorite dinner.
You know how much I love sheet pan dinners. No dishes, ready in 30 minutes, and the oven does all the work for you!
I’ve already shared my sausage + bell pepper sheet pan, salmon + asparagus sheet pan, and my chicken fajitas sheet pan. All are keto + whole30!
For this sheet pan italian pork tenderloin sheet pan, you start by making a homemade italian dressing. It is so easy, and much healthier than store bought since it has high quality oil, no sugar and no artificial flavors or colors.
You use half the dressing as a marinade for the pork tenderloin, and the other half to toss the vegetables in to roast!
I did a whole rainbow of vegetables, but feel free to use whatever vegetables you have on hand.
I get my hormone and antibiotic free pork tenderloin from ButcherBox, which I highly recommend! When animals are given hormones and antibiotics, they store it in their fat. Pork has a lot of fat, so it’s important to get high quality pork.
Print Whole30 + Keto Sheet Pan Italian Pork Tenderloin Author: Natalie Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 6 Print Recipe Pin Recipe Ingredients
(2) 1-pound pork tenderloins (I get my pork tenderloins from ButcherBox, which I highly recommend!)
2 medium red onions, sliced
3 bell peppers, sliced
1 head broccoli, chopped
1 head cauliflower, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves of garlic, grated or finely minced
1 tablespoon italian seasoning
1 teaspoon salt + 1 teaspoon pepper
Preheat your oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment (for easy cleanup).
In a large measuring cup, combine the olive oil, red wine vinegar, garlic, italian seasoning, salt + pepper. Whisk to combine.
Place the pork tenderloin in a bowl or ziptop bag. Pour in 1/2 the marinade. Marinade for at least 30 minutes, or up to 2 days.
Toss all the vegetables in the remaining italian marinade. Spread on the baking sheet. Place the pork tenderloins down the center.
Roast for 20-25 minutes, until the pork has an internal temperature of 140ºF. I like to switch the oven to BROIL for the last 2-3 minutes to get the pork and vegetables golden brown.
Remove from the oven and allow to rest for 5 minutes.
Slice the pork, and serve warm with vegetables.
Will keep in an airtight container refrigerated for 5 days.
Meal Prep Instructions: Store in a meal prep container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.
Optional Dip: My kids love dip, and for a yummy dip to go with this combine mayo, lemon juice and italian seasoning. Yum!
Vegetables: I used a rainbow of vegetables, but you can really use any vegetables you have on hand!
2666.7 g517.6 mg6.1 g1.6 g0 g17.3 g5.7 g36.2 g98.2 mg Did you make this recipe?
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