Are you looking for the perfect recipe for a fast, easy weeknight meal? Then this low(ish) carb, Paleo and Whole30 friendly recipe is a must-try! It’s a one-pan recipe, so clean up is easy too.
To make this recipe more Keto-friendly, switch out the beets and onions for some brassicas instead!
Roasted Pork Tenderloin with Golden Beets
- Parchment paper
- rimmed baking sheet
- 2 large golden beets sliced
- 1 red onion sliced
- ¼ cup extra virgin olive oil
- 1 ½ Tbsp Italian seasoning
- 1 tsp sea salt
- ½ tsp ground black pepper
- 3 Tbsp Dijon mustard
- 2 Tbsp lemon juice
- ½ tsp garlic powder
- 1½ lbs pork tenderloin
- Place oven rack in the center position and preheat oven to 425°F.
- Line a large, rimmed baking sheet with parchment paper, and set aside.
- Put the sliced beets and onions in a large bowl, and drizzle with half of the olive oil, ⅓ of the Italian seasoning, and the sea salt and black pepper.
- Toss until beets and onions are evenly coated with oil and seasonings.
- Transfer to baking sheet and spread into a single layer.
- Roast in preheated oven for 15 minutes, stirring once halfway through.
- While veggies roast, put all the remaining ingredients except the pork into the same bowl used for seasoning the vegetables, and stir to combine.
- Add the pork tenderloin to the bowl and turn until thoroughly coated.
- Remove the sheet pan from the oven, place the seasoned pork in the middle, and bake for another 15 minutes, or until an instant-read thermometer inserted into the pork reads at least 145°F.
- Remove from oven and allow pork to rest for 5 minutes.
- Slice pork and serve.
- Actual cooking time of pork will depend on several factors, including starting internal temperature of the meat, thickness of the cut, and how your oven is calibrated.
- For best results, remove the pork from the refrigerator 30 minutes prior to cooking and use an instant-read thermometer to test the internal temperature for doneness. The safe minimum internal temperature for pork tenderloin is 145°F.