Spice Rubbed Pork Tenderloin
This sheet pan dinner of super flavorful, spice-rubbed pork tenderloin and honey balsamic glazed root vegetables is an easy meal perfect for any night of the week.
Servings 6 servings
Calories 454kcal
Ingredients
Pork
- 2 1-pound pork tenderloins, patted dry
- 2 tablespoons olive oil
- 1 ½ tablespoons paprika
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional)
Vegetables
- ¼ cup balsamic vinegar
- ¼ cup honey or maple syrup
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 1 pound baby potatoes, cut into ¾-inch chunks
- 1 pound carrots, peeled, cut into ½-inch slices
- 12 ounces parsnips, peeled, cut into ½-inch slices
- 12 ounces brussels sprouts, outer leaves removed, stemmed and halved
- 1 red onion, cut into wedges
- Kosher salt and black pepper
Instructions
Pork
- Preheat oven to 400°F. Line an extra-large, rimmed sheet pan with parchment or aluminum foil.
- On a cutting board or work surface, rub pork tenderloins with the olive oil.
- Combine the 8 spices in a small bowl. (Spice rub can be made well in advance and stored in an airtight container.)
- Evenly rub the spice mixture on all sides of the pork tenderloins and place them on the sheet pan.
Vegetables
- In a medium bowl, whisk together the vinegar, honey, olive oil, garlic, rosemary and sage. Season with salt and pepper. (Can be made 3 day ahead. Cover and refrigerate.)
- Place all the vegetables in a large bowl, pour all but a ¼ cup of the glaze over the vegetables, and gently stir to coat. Reserve the rest for when serving.
- Roast in preheated oven for 25-30 minutes. Temperature of the pork should be 140-145°F and the vegetables should be tender.
- Let pork rest 5-10 minutes before slicing. Transfer sliced tenderloins and vegetables to a platter and serve.
Notes
Pork and vegetables can be prepped 1 day ahead. Cover and refrigerate separately. Let stand at room temperature 30 minutes before roasting.
See post for Recipe Tips and Variations.
Nutrition
Serving: 1 serving | Calories: 454kcal | Carbohydrates: 54g | Protein: 37g | Fat: 11g | Cholesterol: 98mg | Sodium: 161mg | Potassium: 1667mg | Fiber: 9g | Sugar: 24g | Vitamin A: 13177IU | Vitamin C: 82mg | Calcium: 110mg