Whole30 + Keto Sheet Pan Italian Pork Tenderloin

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x


(2) 1-pound pork tenderloins (I get my pork tenderloins from ButcherBox, which I highly recommend!)

2 medium red onions, sliced

3 bell peppers, sliced

1 head broccoli, chopped

1 head cauliflower, chopped

Italian Marinade

1/2 cup olive oil

1/4 cup red wine vinegar

2 cloves of garlic, grated or finely minced

1 tablespoon italian seasoning

1 teaspoon salt + 1 teaspoon pepper


Preheat your oven to 425ºF with the oven rack in the middle. Line a rimmed baking sheet with parchment (for easy cleanup).

In a large measuring cup, combine the olive oil, red wine vinegar, garlic, italian seasoning, salt + pepper. Whisk to combine.

Place the pork tenderloin in a bowl or ziptop bag. Pour in 1/2 the marinade. Marinade for at least 30 minutes, or up to 2 days.

Toss all the vegetables in the remaining italian marinade. Spread on the baking sheet. Place the pork tenderloins down the center.

Roast for 20-25 minutes, until the pork has an internal temperature of 140ºF. I like to switch the oven to BROIL for the last 2-3 minutes to get the pork and vegetables golden brown.

Remove from the oven and allow to rest for 5 minutes.

Slice the pork, and serve warm with vegetables.

Will keep in an airtight container refrigerated for 5 days.


Meal Prep Instructions: Store in a meal prep container for up to 5 days in the refrigerator. HEATING: Either microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out). Or reheat in a 350ºF oven until warm, 10-15 minutes.

Optional Dip: My kids love dip, and for a yummy dip to go with this combine mayo, lemon juice and italian seasoning. Yum!

Vegetables: I used a rainbow of vegetables, but you can really use any vegetables you have on hand!