A delicious and easy recipe for Crispy Garlic Parmesan Pork Tenderloin cooked on a sheet pan with a variety of vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 pork tenderloins (about 2½ lbs/1.1 kg total)
2 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp smoked paprika
1 cup (100 g) grated Parmesan cheese
1 cup (60 g) panko breadcrumbs
4 cloves garlic, minced
2 tbsp chopped fresh parsley
2 tbsp melted unsalted butter
1 tbsp olive oil
½ tsp dried oregano
½ tsp dried basil
1 lb (450 g) baby potatoes, halved
2 cups broccoli florets
2 carrots, sliced
1 zucchini, sliced
1 red bell pepper, cut into chunks
2 tbsp olive oil
1 tsp Italian seasoning
Salt and black pepper, to taste
3 tbsp unsalted butter, melted
2 cloves garlic, minced
1 tbsp chopped parsley
1 tsp lemon juice (optional)
Fresh parsley (for garnish)
Extra grated Parmesan (for garnish)
Lemon wedges (for garnish)
Instructions
Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, toss the potatoes, broccoli, carrots, zucchini, and bell pepper with olive oil, Italian seasoning, salt, and black pepper. Spread the vegetables around the edges of the prepared sheet pan.
Pat the pork tenderloins dry with paper towels. Rub with olive oil and season evenly with salt, pepper, garlic powder, onion powder, Italian seasoning, and smoked paprika.
In a shallow bowl, combine Parmesan cheese, panko breadcrumbs, garlic, parsley, melted butter, olive oil, oregano, and basil. Press the mixture firmly onto all sides of the pork tenderloins.
Place the coated pork in the center of the sheet pan. Roast for 30–35 minutes, or until the pork reaches an internal temperature of 145°F (63°C). If needed, broil for the last 2–3 minutes to make the crust extra crispy.
Stir together the melted butter, garlic, parsley, and lemon juice. Brush or drizzle over the pork and vegetables immediately after removing them from the oven.
Let the pork rest for 5–10 minutes before slicing. Slice into medallions and serve with the roasted vegetables. Garnish with fresh parsley, extra Parmesan, and lemon wedges if desired.
Notes
Ensure the pork reaches the recommended internal temperature for safety.
Feel free to substitute vegetables based on your preference.
For a spicier kick, add red pepper flakes to the seasoning.