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5 from 5 ratings

Whole30 + Keto Sheet Pan Italian Pork Tenderloin

This Keto Sheet Pan Italian Pork Tenderloin Recipe is baked pork tenderloin and vegetables tossed in a healthy italian dressing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 266
Author: Natalie

Ingredients

  • 2 pounds pork tenderloins
  • 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

Instructions

  • 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.

Video

Notes

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!

Nutrition

Calories: 266 | Total Carbs: 17.3g | Protein: 36.2g | Fat: 6.1g | Fiber: 5.7g | Net Carbs: 12g