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Pork Tenderloin on a white plate

Pork Tenderloin Recipe

Lori
Are you looking for the perfect recipe for a fast weeknight meal? This recipe for Roasted Pork Tenderloin with Golden Beets is a must-try! It is a sheet pan recipe so clean up is easy too. As an Amazon Associate, I earn from qualifying purchases.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 to 6

Ingredients
  

  • 2 medium golden beets , peeled and cut into 1/4” half-round slices
  • 1 medium onion , cut into 1/4” half-round slices
  • 1/4 c. extra virgin olive oil , divided
  • 1 1/2 T. Italian seasoning , divided
  • Sea salt (or kosher salt, if preferred and black pepper, to taste)
  • 3 T. Dijon mustard
  • 2 t. honey
  • 2 T. fresh lemon juice
  • 1/2 t. garlic powder (or minced garlic cloves, if preferred)
  • 1 1/4 lbs. pork tenderloin (Note: You can use chicken breasts if you prefer it over pork)

Instructions
 

  • Place the top oven rack in the center position and pre-heat oven to 425°F. Line a large, rimmed baking sheet with parchment paper or a Silpat™ baking mat. Set aside.
  • Get your cutting board and slice beets into bite-size pieces and onions then put them into a large bowl. Drizzle with 2 tablespoons olive oil and one-half tablespoon Italian seasoning. Season with salt and black pepper, to taste, and toss to combine.
  • Transfer seasoned vegetables to the baking sheet and spread them into a single layer without overcrowding. Place in the preheated oven for 15 minutes.
  • While the vegetables are roasting, combine the Dijon mustard, honey, olive oil, lemon juice, and the remaining Italian seasoning in the same bowl used for the vegetables. Season pork loin with the garlic powder, plus some salt and black pepper, to taste, and stir to combine.
  • Add the pork tenderloin to the bowl and turn until thoroughly coated. Set aside.
  • Remove the sheet pan from the oven and turn the vegetables with a spatula, leaving room in the center for the seasoned pork tenderloin.
    Make sure the vegetables are still in a single layer and return to the oven for another 15-20 minutes, or until an instant-read thermometer inserted into the pork reads at least 140°F.
  • Remove from oven and allow pork to rest for 5 minutes. Serve immediately with the roasted beets and onions.
Keyword Dinner