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sliced veggies and pork on a baking sheet after baking, in the foreground a bowl of finished pork and vegetables ready to eat
Victoria Pruett

Sheet Pan Pork and Veggies

This recipe for Sheet Pan Pork and Vegetables is the perfect easy dinner idea for any busy night. It’s packed with flavor and ready to eat in just 40 minutes
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Prep Time 8 minutes
Cook Time 30 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 221
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs pork loin filet (or pork of choice)
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 red onion
  • 1 large sweet potato
  • 1 tablespoon garlic salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 teaspoon cracked pepper
  • 5 teaspoons butter, melted (or oil of choice)

Method
 

  1. Preheat oven to 400°F.
  2. Slice the vegetables up into bite-sized pieces and spread them over a lightly greased sheet-pan.
  3. Melt the butter and pour over the top of the veggies. Sprinkle the garlic salt, rosemary, parsley and black pepper evenly and toss to coat.
  4. Cut the pork into half-inch slices and place them on the pan with the vegetables.
  5. Bake at 400°F for 30 minutes, stir halfway through.
  6. Remove from the oven and serve with rice or alone!

Notes

  1. If you want to use chicken, instead of pork, you can use boneless chicken thighs or breasts. Reduce cooking time to 25 minutes if you do this.
  2. Other veggies like squash, potatoes and more are fine, just cut them in similar thickness to the other vegetables in the dish.