Tuscan herb Italian pork loin cooked on a sheet pan with fresh sweet potatoes and zucchini makes a deliciously easy weeknight meal.
We love sheet pan meals and though I usually only make chicken or sausage, I decided to try a pork loin. Lately, we've been so busy that getting dinner on the table is last minute and needs to be a 'no brainer'.
Work, work and more work with little time for play. Well that and it's been so darn cold here in NJ and we're almost in March! Anyway, I had never purchased a seasoned pork tenderloin myself.
Usually, I opt for one that is center cut and I can season myself like this Honey Balsamic Pork Loin or Herbs de Provence Encrusted Pork Loin. However, when I had my fall last April and couldn't do much cooking, my daughter purchased one to make for us.
I was pleasantly surprised at how tender and delicious they were. The best part is that they come in a variety of marinades. Now, I purchase them at least twice a month because they're so easy to make.
This time I tried the Tuscan marinade; then added some sweet potatoes and large pieces of fresh zucchini. It was delicious and dinner was ready in about 45 minutes from start to finish.
Equipment
I rotate my sheet pans using the newer ones for baking; then use the older ones for sheet pan meals such as these.
Ingredients Needed
For this recipe you'll need the following ingredients:
- pork tenderloin (I used Tuscan marinade)
- sweet potatoes (approximately 4-5 cups large dice)
- zucchini (approximately 4 cups large dice)
- extra virgin olive oil
- italian seasoning
- kosher salt
- black pepper
If you can't find this particular marinade, you can use a plain tenderloin of the same size, drizzle with a little EVOO; then sprinkle Italian seasoning on top.
How do you make Sheet Pan Italian Pork Loin?
Start by preheating the oven to 375 degrees F. Remove the pork loin from the package and place in the center of the sheet pan.
Clean the zucchini with a vegetable brush, cut off the ends; then dice into large pieces. Next, peel the skins from the sweet potatoes; then dice into large pieces.
I cut them both into quarters lengthwise; then diced them into 2-inch pieces. Try to keep them uniform in size so they cook evenly.
Add the zucchini and sweet potatoes to a mixing bowl along with the oil, seasoning, salt and pepper. Mix well; then add them to the sheet pan around the pork.
Cook uncovered in the oven for approximately 30 minutes or until the internal temperature on an instant read thermometer reaches 145 degrees F.
Remove from the oven; then allow to rest for 5 minutes before slicing. This Sheet Pan Italian Pork Loin with sweet potatoes and zucchini was delicious and serves four people.
Substitutions
Here are a few substitutions you can make to this recipe:
- Instead of Sweet Potatoes, try using Russet potatoes or whole baby red potatoes
- Not a fan of zucchini? Try using carrots, green beans, broccoli or cauliflower!
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Sheet Pan Italian Pork Loin
Equipment
Ingredients
- 1- (18-ounce) package pork tenderloin (I used Tuscan Herb Marinade)
- 2 large sweet potatoes (approximately 4-5 cups large dice)
- 2 medium zucchini (approximately 4 cups large dice)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon italian seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Start by preheating the oven to 375 degrees F. Remove the pork loin from the package and place in the center of the sheet pan.
- Clean the zucchini with a vegetable brush, cut off the ends; then dice into large pieces. Next, peel the skins from the sweet potatoes; then dice into large pieces. (I cut them both into quarters lengthwise; then diced them into 2-inch pieces. Try to keep them uniform in size so they cook evenly.)
- Add the zucchini and sweet potatoes to a mixing bowl along with the oil, seasoning, salt and pepper. Mix well; then add them to the sheet pan around the pork.
- Cook uncovered in the oven for approximately 30 minutes or until the internal temperature on an instant read thermometer reaches 145 degrees F. Remove from the oven; then allow to rest for 5 minutes before slicing.
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