Sheet Pan Tenderloin with Veggies

Sheet Pan Tenderloin with Veggies

A quick and easy meal that is delicious and requires minimal effort! Perfect for any busy weeknight when you want a nice meal. 


Yields 10 Servings
  • 2 lb. pork tenderloins
  • 1/2 c. vegetable oil
  • 4-6 Tbsp. balsamic vinegar
  • 3 Tbsp. Firebee Raw Honey
  • 3 tsp. minced garlic
  • 1/2 c. minced onion
  • 2 Tbsp. minced fresh rosemary leaves
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 2 lbs. baby potatoes, cut in half or thirds, depending on size
  • 1 lb. baby carrots


Step 1

Preheat your oven to 350 degrees Fahrenheit and line a sheet pan with aluminum foil. Pat dry pork tenderloins and lay them in the center of the sheet pan.

Step 2

In a large bowl, combine oil, balsamic vinegar, Firebee Raw Honey, garlic, onion, rosemary, salt, and pepper. Whisk the ingredients together and reserve 1/3 cup of the marinade.

Step 3

Add the potatoes and carrots to the bowl of marinade and mix until all vegetables are coated.

Step 4

Pour the 1/3 cup of reserved marinade over the tenderloins and flip to ensure all sides get coated. Place the potatoes and carrots around the tenderloins on the sheet pan. Pour any remaining marinade over the veggies.

Step 5

Cook for 45-50 minutes or until a meat thermometer reads 145 degrees. If the vegetables need to cook longer, remove the tenderloins to rest and increase the temperature to 425 degrees. Place vegetables back in for 15 minutes, or until tender.

Step 6

Slice the pork and drizzle with any remaining juices. Serve with vegetables and enjoy!

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