Pork tenderloin meal prep is full of roasted carrots and red potatoes all baked on ONE sheet pan. A complete dinner that's easy, delicious, and perfect for busy nights!
It's one of our favorite times of the year-fall. Comfort food is all around us. Sometimes healthy. Sometimes not. It happens! We feel like sheet pans are ideal for fall cooking, too. And this Pork Tenderloin Meal Prep recipe combines all of your favorite, warm, fall flavors onto one pan. The result? With 30 grams of protein per serving, this a wholesome, easy, and whole30-friendly meal that you can enjoy for lunch or dinner!
And as usual, make sure you adjust your portion sizes to meet your needs.
How to Make Pork Tenderloin Meal Prep
This is easy stuff! Lean pork tenderloin, baby red potatoes, and sweet baby carrots come together on one sheet pan to create a high-protein meal. Toss with thyme, paprika, salt, pepper, and some oil, and dinner is ready in less than 45 minutes.
Sheet Pan Pork Tenderloin Meal Prep Ingredients
- 1 ¼-lb. pork tenderloin
- 1 cup baby carrots
- ½ lb. baby red potatoes, quartered
- 1 tbsp. extra virgin olive oil, plus more for greasing
- 1 tsp. dried thyme
- ½ tsp. paprika
- Salt and pepper, to taste
Substitutions and Alterations
We love pork tenderloin, but you could also turkey tenderloins.
Use some chopped parsnips or sweet potatoes.
Change up the potatoes to Yukon golds or other baby multicolored potatoes. Fingerlings can work too, but you might have to slice them in half or in thirds depending on how small they are, in order for all the veggies to cook at the same time.
Thyme and paprika give this dish some earthy sweetness, but rosemary would taste great in that mix of herbs, too, so feel free to add some of that. A little bit of ground mustard (about ¼ tsp.) would give this tenderloin a kick. Pork and mustard are natural flavor companions.
How to Store Pork Tenderloin
If you aren't eating this dish right away, prep it in containers and seal them up. Keep them in the fridge for up to 4 or 5 days. Reheat them in a 350 F oven, covered lightly with foil so the pork doesn't dry out. Or reheat the veggies in a skillet with a little bit of olive oil, along with the pork.
Anything you don't eat during the week that is left over can be frozen for future use. The freezer is your friend, so put it to excellent use! Transfer the leftovers to a zip-close plastic bag and squeeze all the air out. Label and date it. Then, when it's time to eat, defrost the bag in the fridge and then reheat in a 350 F oven covered in foil so the pork doesn't dry out.
How to Serve Pork Tenderloin Meal Prep
We love this as is, of course, but it's delicious with a really nice green salad if you want to boost the veggie intake!
READ MORE: Top 25 Pork Meal Prep Recipes On the Planet!
Ingredients
- 1.25 pound pork tenderloin
- 1 cup baby carrots
- ½ pound baby potatoes quartered
- 1 tbs olive oil plus more for greasing
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt & pepper to taste
Instructions
- Preheat the oven to 375 F. Lightly grease a large rimmed baking sheet with extra virgin olive oil.
- Center the pork tenderloin on the baking sheet and rub it on both sides with salt & pepper.
- In a medium bowl, combine the baby carrot and potatoes in a large bowl with extra virgin olive oil, thyme, paprika, salt, and pepper. Mix to coat.
- Spread the carrots and red potatoes around the pork tenderloin.
- Bake at 375 F for 35 minutes until pork is no longer pink.
- Remove from the oven and let the pork set 5 minutes before slicing and serving. Serve immediately or portion into meal prep containers and refrigerate.
Notes
Nutrition
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