Name: Sheet Pan Glazed Pork Tenderloin with Vegetables
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon kosher salt, or to taste; 1/2 teaspoon ground black pepper, or to taste; 1/2 teaspoon granulated garlic; 1 teaspoon smoked paprika; 1 1/4 pound pork tenderloin; 3 Tablespoon olive oil, divided; 1/2 cup Major Grey chutney; 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; 1/4 teaspoon cayenne, optional; 1 zucchini, halved lengthwise and cut into 3/4-inch-thick slices; 1 yellow squash, halved lengthwise and cut into 3/4-inch-thick slices; 1/2 red bell pepper, cut into 3/4-inch square pieces; 1 onion, peeled and cut into eighths; 6 ounces white mushrooms, halved; Fresh parsley for optional garnish

Sheet Pan Glazed Pork Tenderloin with Vegetables

This sheet pan glazed pork tenderloin with vegetables is glazed with a 3-ingredient chutney sauce and roasted with summer vegetables and mushrooms. The glaze takes it over the top, and you can't beat a sheet pan dinner for ease of cleanup.

1 hr total 20 min prep 25 min cook 4 402 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with parchment paper or aluminum foil. Combine salt, black pepper, granulated garlic, and smoked paprika in a small bowl.
2 Pat tenderloin dry with paper towels, and sprinkle dry seasoning mix over the entire surface. Drizzle with 1 tablespoon olive oil, brush over the entire tenderloin, and let stand about 10 minutes.
3 Combine Major Grey Chutney, mustard, Worcestershire sauce, and cayenne in a small bowl; set aside.
4 Spread out zucchini, yellow squash, bell pepper, onion, and mushrooms on the prepared sheet pan. Drizzle with 2 tablespoons olive oil, and season with salt and pepper. Stir vegetables in the pan until olive oil and seasonings are evenly distributed. Move vegetables toward the edges, and set tenderloin in the center.
5 Bake in the preheated oven on the center rack for 10 minutes. Remove pan from the oven and brush tenderloin with about 1/3 of the chutney mixture. Return to the oven and bake 10 minutes more.
6 Turn tenderloin over and brush the underside with 1/3 chutney mixture. Return to the oven and bake until an instant-read thermometer inserted near the center of the meat reads 145 degrees F (63 degrees C) and vegetables are fork tender, 5 to 10 minutes.
7 Remove from the oven to a serving platter, tent with foil, and allow to rest about 5 minutes. Stir vegetables into the drippings in the pan.
8 Brush tenderloin with remaining 1/3 chutney mixture and slice into thin slices. Serve pork slices and vegetables warm, and garnish with fresh parsley.