Pork tenderloin with roasted vegetables is the ultimate fall dinner! It’s easy to make and even easier to clean up.

Easy Oven-Roasted Fall Meal

Easy oven-roasted pan meals are a dream for busy weeknights. There is something just so effortless about throwing everything together and letting the oven do the work.

This pork tenderloin with roasted vegetables is just that! In this recipe, the pork tenderloin is first quickly seared on the stovetop to build flavor.

Then it goes in the oven with brussels sprouts and butternut squash and roasted until the vegetables are caramelized and the pork is tender.

Then all you have to do is just serve. There’s no need for a side dish — this is a complete meal as-is. 

4 Easy Tips for Moist and Delicious Pork Tenderloin

Sear the meat first. Searing caramelizes the sugars and browns the proteins in the meat, resulting in a more appealing color and flavor.  For best results, use oven-safe stainless steel or a cast-iron skillet. Avoid nonstick pan.

Use a hot pan. When searing, start with a super-hot skillet. Add a thin coating of oil and wait for the oil to heat up before adding the meat. If the pan is not hot enough, the meat will stick and tear when you try to flip it.

Cook pork tenderloin to 145 F. Best way to check for doneness of pork tenderloin is with an instant-read cooking thermometer. You want it to register at 145F. At this temperature, the meat should be juicy, tender, with a touch of pink.

Rest for 10 minutes. Cover the cooked pork tenderloin loosely with foil and rest for 10 minutes so it finishes cooking. The pork will continue to cook after you take it out of the oven and the juices will redistribute within the meat.

step by step instructions on how to make pork and roasted vegetables

Preparing the Vegetables

Cut your vegetables into bite-sized pieces. Try to cut them into similar size so they cook evenly. Then toss the vegetables with oil, salt, and pepper.

Spread the vegetables out onto a large sheet pan. You want to see some space around the veggies so they roast and brown nicely, otherwise they will steam.

Roast the vegetables in a hot 425F oven until tender and golden brown. Just before serving, top the vegetables with lemon zest and parmesan cheese. That’s my little secret to the most delicious roasted veggies.

fall pork tenderloin recipe

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Oven Roasted Pork Tenderloin with Fall Vegetables - easy almost one pan dinner that comes together in about 30 minutes! | littlebroken.com @littlebroken

Pork Tenderloin with Roasted Vegetables

  • Author: Katya
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 1x
  • Category: Main
  • Method: Roasted
  • Cuisine: American


Pork tenderloin with roasted vegetables is the ultimate fall dinner! It’s easy to make and even easier to clean up.


Units Scale


  • 1 lb. brussels sprouts, trimmed and halved
  • 3 cups butternut squash, cut into bite-size chunks, about 1 lb.
  • 1 red onion, cut into wedges
  • 6 large garlic cloves, sliced
  • Zest of 1 lemon
  • 1/4 cup freshly grated Parmesan Cheese
  • Avocado oil or olive oil
  • Kosher salt and fresh ground black pepper


  • 1 pork tenderloin, about 1 1/2 pounds, preferably at room temperature
  • 2 Tbsp. avocado oil or other high heat oil, divided
  • Kosher salt and fresh black pepper
  • Fresh chopped parsley, for garnish



  1. Place one oven rack in the middle and the second in the bottom third of the oven. Preheat the oven to 425 degrees F.
  2. Combine brussels sprouts, butternut squash, onion, and garlic in a large bowl. Drizzle with just enough avocado oil to coat lightly and season generously with salt and pepper, to taste.
  3. Spread the vegetables onto a large baking sheet and set aside. You can line the baking sheet with parchment paper for easy clean up.


  1. Remove the pork tenderloin from the packaging, pat dry with a paper towel, and rub with 1 tablespoon of avocado oil.
  2. Heat the remaining 1 tablespoon of avocado oil over medium-high heat in a large oven-safe cast-iron or stainless steel pan.
  3. When oil is hot and begins to ripple, add the pork, and sear on all sides, about 5-6 minutes total. Then transfer the pan with the pork to the oven, placing in the middle rack of the oven and the vegetables on the bottom third of the oven. Roast for 10-16 or until the internal temperature of the pork registers 145 F, flipping the pork halfway through the roasting.
  4. Remove the pork from the oven onto a cutting board or a platter. Loosely tent with aluminum foil and rest for 10 minutes before slicing.
  5. In the meantime, continue to roast the vegetables for an additional 5-6 minutes or until fork-tender.
  6. Remove the vegetables from the oven and top with lemon zest and parmesan cheese. Serve immediately alongside the pork, garnished with fresh chopped parsley.


  • When searing the pork, make sure your pan is hot before adding the tenderloin. A good indication of that is when you see the oil begin to ripple. Otherwise, if the pan is not hot enough, the meat will stick and tear when you try to flip it.


  • Serving Size:
  • Calories: 356
  • Sugar: 6.3 g
  • Sodium: 180.4 mg
  • Fat: 14.9 g
  • Carbohydrates: 28.5 g
  • Protein: 31.4 g
  • Cholesterol: 77.3 mg

Keywords: fall, easy, sheet pan, weeknight