Spicy Sheet Pan Pork Tenderloin with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pork tenderloin rubbed with a bold spice mix and roasted on a sheet pan with colorful vegetables for an effortless dinner. This American-inspired no-cook recipe, ready in about 45 minutes, pairs pork tenderloin, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 400 cal/serving

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Ingredients

1.5 lb pork tenderloin
3 tbsp, divided olive oil
1 tbsp chili powder
1 tsp ground coriander
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
2 cups baby carrots
1 medium red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 425°F. In a small bowl, mix 1 tbsp chili powder, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Rub the 1.5 lb pork tenderloin evenly with 2 tbsp olive oil and then the spice mixture.
Step 3: Toss 2 cups baby carrots, 1 medium red bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges with 1 tbsp olive oil and a pinch of salt.
Step 4: Arrange the pork tenderloin in the center of a large sheet pan and spread the vegetables around it in a single layer.
Step 5: Roast for 25-30 minutes until pork registers 145°F internally and vegetables are tender and caramelized.
Step 6: Let pork rest 5 minutes, slice, and sprinkle everything with 2 tbsp chopped fresh parsley before serving.