Sheet Pan Balsamic Pork Tenderloin with Rainbow Vegetables: A Delicious and Easy Weeknight Meal
Are you looking for a healthy, flavorful, and easy-to-make weeknight meal? Look no further than this sheet pan balsamic pork tenderloin with rainbow vegetables! This recipe is packed with nutrients, bursting with flavor, and requires minimal cleanup. The balsamic marinade tenderizes the pork and infuses it with a sweet and tangy taste that perfectly complements the colorful roasted vegetables.
This recipe is perfect for busy weeknights because it’s all cooked on one sheet pan. Simply toss the vegetables and pork with the marinade, spread them on the pan, and bake. In under an hour, you’ll have a complete and delicious meal that the whole family will love.
## Why You’ll Love This Recipe
* **Easy to Make:** This recipe requires minimal prep time and is incredibly simple to throw together.
* **Healthy and Nutritious:** Packed with lean protein and a variety of colorful vegetables, this meal is a nutritional powerhouse.
* **Flavorful:** The balsamic marinade adds a delicious sweet and tangy flavor to the pork and vegetables.
* **One-Pan Meal:** Everything cooks on one sheet pan, making cleanup a breeze.
* **Versatile:** You can easily customize the vegetables to your liking or what you have on hand.
* **Family-Friendly:** Even picky eaters will enjoy the tender pork and flavorful vegetables.
* **Great for Meal Prep:** This recipe is perfect for meal prepping because it reheats well.
## Ingredients You’ll Need
**For the Pork:**
* **Pork Tenderloin:** Look for a pork tenderloin that is about 1-1.5 pounds. Make sure to trim off any excess silver skin.
* **Balsamic Vinegar:** The star of the marinade, balsamic vinegar provides a rich, sweet, and tangy flavor.
* **Olive Oil:** Helps to tenderize the pork and allows the flavors to meld together.
* **Garlic:** Adds a pungent and savory note to the marinade. Freshly minced garlic is best.
* **Dijon Mustard:** Emulsifies the marinade and adds a subtle tanginess.
* **Honey:** Adds a touch of sweetness to balance the acidity of the balsamic vinegar.
* **Dried Thyme:** Provides an earthy and herbaceous flavor.
* **Dried Rosemary:** Adds a piney and aromatic flavor.
* **Salt and Pepper:** To season the pork and vegetables.
**For the Vegetables:**
* **Broccoli Florets:** Adds a vibrant green color and a boost of nutrients.
* **Bell Peppers (Red, Yellow, Orange):** Provides a variety of colors, flavors, and vitamins. Choose your favorite colors or use a combination.
* **Red Onion:** Adds a sharp and slightly sweet flavor.
* **Cherry Tomatoes:** Adds a burst of sweetness and acidity.
* **Zucchini:** Adds a mild and slightly sweet flavor.
* **Asparagus:** Adds a delicate and slightly grassy flavor. (Optional, but recommended if in season)
## Equipment You’ll Need
* **Sheet Pan:** A large sheet pan is essential for roasting the pork and vegetables. Make sure it’s large enough to spread the ingredients in a single layer.
* **Mixing Bowl:** For preparing the balsamic marinade.
* **Whisk:** To whisk together the marinade ingredients.
* **Cutting Board:** For chopping the vegetables.
* **Knife:** For chopping the vegetables.
* **Meat Thermometer:** To ensure the pork is cooked to a safe internal temperature.
## Step-by-Step Instructions
**1. Prepare the Balsamic Marinade:**
* In a medium mixing bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Dijon mustard, honey, dried thyme, dried rosemary, salt, and pepper.
* Taste the marinade and adjust the seasonings as needed. You may want to add more honey for sweetness or more salt and pepper for flavor.
**2. Marinate the Pork:**
* Place the pork tenderloin in a resealable plastic bag or a shallow dish.
* Pour the balsamic marinade over the pork, ensuring it is evenly coated.
* Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours. The longer the pork marinates, the more flavorful and tender it will become.
**3. Prepare the Vegetables:**
* Preheat oven to 400°F (200°C).
* While the pork is marinating, wash and chop all the vegetables into bite-sized pieces.
* Place the chopped broccoli florets, bell peppers, red onion, cherry tomatoes, zucchini, and asparagus (if using) in a large bowl.
**4. Toss Vegetables with Marinade:**
* Remove the pork tenderloin from the marinade, reserving the marinade.
* Drizzle the reserved marinade over the vegetables in the bowl.
* Toss the vegetables to coat them evenly with the marinade. Make sure all the vegetables are well coated.
**5. Arrange Pork and Vegetables on Sheet Pan:**
* Line a large sheet pan with parchment paper for easy cleanup. This is optional but recommended.
* Spread the marinated vegetables in a single layer on the sheet pan.
* Place the marinated pork tenderloin in the center of the sheet pan, nestled among the vegetables.
**6. Bake the Pork and Vegetables:**
* Bake in the preheated oven for 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the vegetables are tender-crisp.
* Use a meat thermometer to check the internal temperature of the pork. Insert the thermometer into the thickest part of the tenderloin.
* If the vegetables start to brown too quickly, you can tent the sheet pan with aluminum foil.
**7. Rest and Slice the Pork:**
* Once the pork is cooked through, remove the sheet pan from the oven.
* Transfer the pork tenderloin to a cutting board and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful pork.
* Slice the pork tenderloin into ½-inch thick medallions.
**8. Serve:**
* Serve the sliced pork tenderloin with the roasted rainbow vegetables.
* Drizzle any remaining pan juices over the pork and vegetables for extra flavor.
## Tips for Success
* **Don’t Overcook the Pork:** Pork tenderloin is a lean cut of meat, so it can become dry if overcooked. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
* **Cut Vegetables into Uniform Sizes:** Cutting the vegetables into similar sizes ensures that they cook evenly.
* **Don’t Overcrowd the Sheet Pan:** Overcrowding the sheet pan can cause the vegetables to steam instead of roast. If necessary, use two sheet pans.
* **Use Fresh Garlic:** Freshly minced garlic provides the best flavor for the marinade.
* **Adjust Seasonings to Taste:** Taste the marinade and adjust the seasonings as needed.
* **Let the Pork Rest:** Letting the pork rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful pork.
* **Parchment Paper is your Friend:** Lining your sheet pan with parchment paper makes clean-up a breeze.
## Variations and Substitutions
* **Vegetables:** Feel free to substitute your favorite vegetables or use what you have on hand. Some other great options include carrots, sweet potatoes, parsnips, Brussels sprouts, and mushrooms.
* **Marinade:** You can experiment with different flavors in the marinade. Try adding soy sauce, ginger, or red pepper flakes for a different twist.
* **Sweetener:** If you don’t have honey, you can use maple syrup or agave nectar as a sweetener.
* **Herbs:** Experiment with different herbs, such as oregano, basil, or parsley.
* **Spicy:** Add a pinch of red pepper flakes to the marinade or sprinkle some on the vegetables before roasting for a spicy kick.
## Serving Suggestions
This sheet pan balsamic pork tenderloin with rainbow vegetables is a complete meal on its own, but you can also serve it with a side dish.
Here are a few serving suggestions:
* **Quinoa or Rice:** Serve the pork and vegetables over a bed of cooked quinoa or rice.
* **Mashed Potatoes:** Creamy mashed potatoes pair perfectly with the savory pork and vegetables.
* **Salad:** A simple green salad provides a refreshing contrast to the rich flavors of the pork and vegetables.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious pan juices.
## Make Ahead and Storage Instructions
**Make Ahead:**
* You can prepare the balsamic marinade up to 2 days in advance and store it in the refrigerator.
* You can chop the vegetables up to 1 day in advance and store them in an airtight container in the refrigerator.
* You can marinate the pork for up to 4 hours in the refrigerator.
**Storage:**
* Store any leftover pork and vegetables in an airtight container in the refrigerator for up to 3-4 days.
**Reheating:**
* Reheat the pork and vegetables in the oven at 350°F (175°C) until heated through.
* You can also reheat them in the microwave, but they may not be as crispy.
## Nutritional Information (Approximate)**
* Calories: 400-500 per serving (depending on portion sizes and ingredients used)
* Protein: 30-40 grams
* Fat: 15-25 grams
* Carbohydrates: 20-30 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Conclusion
This sheet pan balsamic pork tenderloin with rainbow vegetables is a delicious, healthy, and easy-to-make meal that is perfect for busy weeknights. With its flavorful marinade, colorful vegetables, and minimal cleanup, it’s sure to become a family favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a flavorful and satisfying meal!