In my house, chicken is usually the go-to weeknight protein. While there’s no denying that chicken is easy and versatile, don’t forget about your other options. Pork (the other white meat as some of your may know it) is another option if you are looking to incorporate lean protein into your weeknight dinners.
We can’t get enough of sheet pan suppers and it just so happens that pork tenderloin is the perfect cut to incorporate into these no-fail, one-pan meals.
To make this glazed pork tenderloin sheet pan supper, sprinkle the pork tenderloin with steak seasoning. Toss carrots, parsnips, and onion in a little olive oil, salt, and pepper and arrange the vegetables around the pork on a sheet pan. Bake for 20 minutes at 425 degrees.
After 20 minutes, cover the pork with a mixture of apricot jam and balsamic vinegar then return it to the oven for about 10 more minutes until the pork is cooked through and the vegetables are beautifully roasted and tender.
Slice the pork tenderloin and serve with a little more of the tangy, sweet sauce on top alongside the colorful, roasted vegetables. In just about 30 minutes you can put a balanced meal on the table. Don’t let pork play second fiddle and incorporate this sheet pan supper into your weekly meal planning regiment.
- 1 pound pork tenderloin
- 1 teaspoon steak seasoning blend
- 2 large carrots, sliced 1/2-inch thick
- 2 large parsnips, sliced 1/2-inch thick
- 1/2 small sweet onion, cut in thin wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 cup apricot jam
- 1 tablespoon balsamic vinegar
- Place rack on bottom position of toaster oven. Heat the toaster oven to 425°F. Spray the toaster oven baking pan with nonstick cooking spray or line the pan with nonstick aluminum foil.
- Place pork tenderloin diagonally in center of pan. Sprinkle pork with seasoning blend.
- In a large bowl, combine carrots, parsnips and onion. Add olive oil, salt and black pepper and stir until vegetables are coated. Arrange vegetables evenly in pan around pork.
- Bake 20 minutes. Stir vegetables.
- Meanwhile, in a small bowl, combine apricot jam and balsamic vinegar. Spoon about half of mixture over pork.
- Continue baking until pork reaches reaches 160°F when tested with a meat thermometer and vegetables are roasted, about 10 minutes. Slice pork and serve with remaining sauce, if desired.
- If a thicker glaze is desired, spoon additional sauce over pork and cook another 5 minutes.