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

Prep Time10 minutes
Cook Time30 minutes
Resting Time5 minutes
Total Time45 minutes
Course: Main Course
Keyword: low carb, paleo, whole30
Servings: 4
Calories: 374kcal


  • 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
  • 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.


Calories: 374kcal | Carbohydrates: 18g | Protein: 33g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 92mg | Sodium: 887mg | Potassium: 1095mg | Fiber: 6g | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 4mg