This is a sheet pan recipe made with a basil pesto stuffed pork tenderloin that’s dry rubbed with Italian seasonings, and served with roasted mushrooms, yellow and red potatoes, and green beans.
This is one of those fabulous pork tenderloin sheet pan dinners roasted with Italian flavors in the oven.
Sheet Pan Italian Pork Tenderloin and Vegetables
- Pork Tenderloin
- Basil Pesto (Jar or homemade; see homemade recipe below)
- Italian Seasoning
- Black Pepper
- Salt
- Baby Red and Yellow Potatoes
- Whole Mushrooms
- Green Beans
- Olive Oil
- Italian Seasoning
- Onion Powder
- Garlic Powder
- Salt
- Black Pepper
- Grated Parmesan Cheese
How to Make Sheet Pan Italian Pork Tenderloin with Vegetables
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray it with nonstick cooking spray.
Wash produce and cut potatoes in half and leave them unpeeled.
Add vegetables to a large bowl and toss with olive oil, seasonings, and Parmesan. Add vegetables to one side of the foil-lined tray in a single layer.
Butterfly pork tenderloin by slicing in half along the long side, then tenderize with a mallet until a half-inch thick and spread an even layer of basil pesto.
(Recipe for homemade basil pesto below.)
Carefully roll pork closed and, if needed, tie it closed with butcher string/twine.
Place rolled pork tenderloin on the remaining open side of the pan.
Bake for 25 minutes and then wrap pork in foil and rest for 10 minutes.
If vegetables are not done yet place them back in the oven until they are tender while the pork rests.
The Basil Pesto
Classico’s Traditional Basil Pesto is delicious if you’ve never tasted it.
I love smearing some on a slice of focaccia bread and eating it just like that!
However, if you do not find any at the grocery or you love making homemade recipes, this one is perfect:
Recipe for Basil Pesto Sauce
In a food processor, blend together:
- 1 cup Fresh Basil Leaves
- 3 tablespoons toasted pine nuts
- â…“ cup Freshly Grated Parmesan cheese
- 2 Garlic Cloves
- Salt and Black Pepper, to taste
Add ¼ cup of Olive Oil and pulsate the blender until mixed.
Enjoy these other delicious recipes!
- Air Fryer Pork Tenderloin Medallions Wrapped in Bacon
- Asparagus Wrapped Chicken
- Crock Pot Chicken Marsala
- Instant Pot Pork Chops and Rice with Dill Sauce
- One-Pan Baked Chicken Parmesan and Penne
- One-Pot Three-Cheese Chicken and Spinach Pasta
- Sheet Pan Chicken Fajitas
Enjoy!
Sheet Pan Italian Pork Tenderloin and Vegetables
Ingredients
Pork
- 1.5 lb Pork Tenderloin
- 8 oz Basil Pesto, Jar or Homemade; see homemade version above
- 1 tsp Italian Seasoning
- ½ tsp Black Pepper
- 1 tsp Salt
Vegetables
- 1 to 1.5 lb Baby Red and Yellow Potatoes, halved
- 12 oz Whole Mushrooms
- 12 oz Green Beans
- 2 tbsp Olive Oil
- 1 tsp Italian Seasoning
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ cup Grated Parmesan Cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray.
- Wash produce and cut potatoes in half. Add vegetables to a large bowl and toss with olive oil, seasonings, and Parmesan. Add vegetables to one side of the foil-lined tray in a single layer.
- Butterfly pork tenderloin by slicing in half along the long side, then tenderize with a mallet until a half-inch thick and spread an even layer of basil pesto. Carefully roll pork closed and, if needed, tie it closed with butcher string/twine.
- Place rolled pork tenderloin on the remaining open side of the pan. Bake for 25 minutes and then wrap pork in foil and rest for 10 minutes. If vegetables are not done yet place them back in the oven until they are tender while the pork rests.
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