This post may contain affiliate links. Please read our privacy policy.
Yet another moment where a pork loin, or a pair of pork tenderloin in this case, make dinnertime just so very easy. Simple seasonings turn this affordable cut of meat into a luscious pork diner, complete with roasted veggies on the side. And it all cooks up on one sheet pan! This is what has now become known as a “Sheet Pan Supper.” Molly Gilbert wrote a whole book on the subject, and it’s a cooking method that makes life oh-so-much easier.
It’s just what it sounds like. Everything is cooked together on one sheet pan. Sometimes, the food is all cooked all the way through for the same length of time. Sometimes (as here), some of the food is taken off the tray a bit earlier, as it needs a shorter cooking time. In this case, it’s the little pork loins that come out of the oven to sit while the vegetables finish doing their thing. (Also see 7 Ways to Use Leftover Roasted Vegetables.)
Table of Contents
You could change up the vegetables depending on what you have and what you like, but I loved this combo. Roasted fennel and roasted onions turn silky and sweet, and roasted potatoes are just everyone’s favorite. And once jalapeño peppers are seeded, the pepper doesn’t have all that much heat, especially once roasted. They are more like green peppers, just with more personality.
Mediterranean Pork Tenderloin with Roasted Vegetables: This sheet pan supper is so easy to pull together and a great cold weather dinner.
Tweet This
Ingredients
- Pork tenderloins – You’ll want two tenderloins, about 1 to 1 ½ pounds each. You will cut them in half crosswise so they cook up a little more quickly.
- Ground coriander – Adds a slightly citrusy flavor note.
- Dried thyme
- Granulated or powdered garlic
- Fresh thyme sprigs – Thyme sprigs are tucked into the ingredients to delicately infuse a herby flavor to the dish. A nice touch (especially if you are serving this to company) is to remove the thyme sprigs after cooking and then replace them with fresh thyme sprigs on the serving platter. If you don’t have fresh thyme, you can toss an additional ½ of dried thyme with the vegetables before cooking.
- Olive oil
- Onion peeled – Red or yellow is fine, your call.
- Fennel bulb
- Small white or red potatoes – Halved or cut into quarters, whatever gets you to 1-inch or so pieces.
- Jalapeno peppers – These are seeded, so add just a mild heat.
How to Make Mediterranean Pork Tenderloin with Roasted Vegetables
- Preheat the oven to 425 F.
- Make the rub and coat the pork. Mix together the seasonings and rub the mixture over the pork tenderloins. Sear the pork on all sides until lightly browned.
- Prepare the vegetables: On a rimmed baking sheet, toss the onions, fennel, potatoes, and jalapeños with olive oil and season to taste. Tuck the thyme sprigs amongst the vegetables.
- Nestle the four pork loins pieces amidst the vegetables.
- Roast:. Cook for 30 minutes, until the pork reaches an internal temperature of 140 degrees. Remove the pork loins to a cutting board. Spread out the vegetables and roast them for another 10 minutes until golden brown and tender.
- Serve: Slice the pork loin and serve it with roasted vegetables.
Tips and Variations
- If you want to use a larger pork loin instead of smaller pork tenderloins, you can! You will then leave the pork in the oven for the same time as the vegetables; make sure to cook it to an internal temperature of 140 degrees.
- If you want to add more vegetables, go ahead, but use a second baking sheet. You don’t want to crowd the vegetables, or they won’t brown up nicely.
More Pork Recipes
- Dijon and Honey Pork Tenderloins
- Pork Chops with Italian Salsa Verde
- Bourbon Brown Sugar Pork Loin
- One Skillet Creamy Mustard Pork Chops
Like this recipe? Pin it to your favorite board on Pinterest.
Pin This
Mediterranean Pork Tenderloin with Roasted Vegetables
Ingredients
- 2 1 ½-pound pork tenderloins (halved crosswise)
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon granulated or powdered garlic
- 1 teaspoon coarse or kosher salt (plus more for seasoning the vegetables)
- ½ teaspoon freshly ground black pepper (plus more for seasoning the vegetables)
- 10 thyme sprigs
- 4 tablespoons olive oil
- 1 large red or yellow onion (peeled and cut into 1 ½-inch chunks)
- 1 large fennel bulb (peeled and cut into 1 ½-inch chunks)
- 10 small white or red potatoes (halved or cut into quarters, whatever gets you to 1-inch or so pieces)
- 2 jalapeno peppers (halved lengthwise, seeded, and sliced)
Instructions
- Preheat the oven to 425 F.
- In a small bowl, mix together the coriander, thyme, garlic, 1 teaspoon salt, and ½ teaspoon pepper. Rub the mixture over the pork loins. Heat a large, heavy skillet over high heat. Add 2 tablespoons of the oil, then add the pork loins and sear on all sides until lightly browned, about 6 minutes in all.
- Meanwhile, on a rimmed baking sheet, gently toss the onions, fennel, potatoes, and jalapenos with the remaining 2 tablespoons olive oil and salt and pepper to taste. Tuck the thyme leaves amongst the vegetables.
- Nestle the four pork loins pieces amidst the vegetables.
- Roast for 30 minutes, until the pork reaches an internal temperature of 140 F. Remove the pork loins and let them sit on a cutting board, lightly tented with foil, spread out the vegetables evenly on the baking sheet, and roast them for another 10 minutes or so, until they are golden brown and tender.
- Slice the pork loin and serve the with roasted vegetables.
Notes
- If you want to use a larger pork loin instead of smaller pork tenderloins, you can! You will then leave the pork in the oven for the same time as the vegetables; make sure to cook it to an internal temperature of 140 degrees.
- If you want to add more vegetables, go ahead, but use a second baking sheet. You don’t want to crowd the vegetables, or they won’t brown up nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
