Sheet Pan Italian Pork Tenderloin and Vegetables

Share this recipe!

Sheet pan Italian pork tenderloin and vegetables feature 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.

It’s a one-pan meal!

This is one of those fabulous pork tenderloin sheet pan dinners with potatoes, mushrooms, and green beans put onto a pan and 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
• 1/3 cup Freshly Grated Parmesan cheese
• 2 Garlic Cloves
• Salt and Black Pepper, to taste

Add 1/4 cup of Olive Oil and pulsate the blender until mixed.

Enjoy these other delicious recipes!

• Air Fryer 5 Cheese Lasagna Fritta
• Asparagus Wrapped Chicken
• Bacon and Cheese Stuffed Chicken
• Chicken Marsala
• Grilled Marinated Flank Steak with Chimichurri
• Meatloaf Marsala
• One-Pan Baked Chicken Parmesan and Penne
• One-Pot Chicken and Rice (Great freezer meal!)
• One-Pot Three-Cheese Chicken and Spinach Pasta
• Sheet Pan Chicken Fajitas
• Spinach Stuffed Chicken

Enjoy!

Continue to Content

Sheet Pan Italian Pork Tenderloin and Vegetables

Yield: 6

Prep Time: 20 minutes

Cook Time: 25 minutes

Resting Time : 10 minutes

Total Time: 55 minutes

Sheet pan Italian pork tenderloin and vegetables feature 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.

Print

Ingredients

Pork

• 1.5 lb Pork Tenderloin
• 8 oz Basil Pesto (Jar or Homemade; see homemade version above)
• 1 tsp Italian Seasoning
• 1/2 tsp Black Pepper
• 1 tsp Salt

Vegetables

• 1 to 1.5lb 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
• 1/2 tsp Black Pepper
• 1/4 cup Grated Parmesan Cheese

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and spray with nonstick cooking spray.
   
2. 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 foil-lined tray in a single layer.
   
3. 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.
   
4. 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.
   

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 550Total Fat 32gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 22gCholesterol 96mgSodium 1136mgCarbohydrates 28gFiber 5gSugar 5gProtein 40g

Nutrition is not always accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram