Sheet Pan Roast Pork with the Minnesota Pork Board

Registered Dietitian Riley Larson shared a recipe from Chew Out Loud for making a fantastic sheet pan pork dinner! For more info about pork and the Minnesota Pork Board, click here.

Riley suggests the following additions or substitutions to this recipe:

  • You may substitute dried for fresh rosemary. 1 tbsp fresh rosemary = 1 tsp dried rosemary.
  • If using jarred minced garlic, use 2-3 tbsp.
  • I only used 1 1/2 tsp salt for the recipe on the show and at home. This reduces the sodium content of the meal, the ingredients of which are naturally low sodium to begin with!
  • Cook the initial combined pan for 30 minutes, then remove from the oven to check the internal temperature of the pork tenderloin. Sometimes, depending on the size and shape of your veggies, they may need a little longer in the oven even if the pork tenderloin is done. In that case, remove the tenderloins to a separate sheet pan or cutting board and return the veggies to the oven for another 10-15 minutes.
  • It might be helpful to have a second aluminum-covered baking sheet prepped for “overflow” veggies to ensure the tenderloins are not overcrowded.
  • These veggies are quite interchangeable with any other root vegetable. Try parsnips, sweet potatoes, or even squash! Make a salad in addition to this sheet pan dinner for extra helpings of healthy veggies!
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