Amy Clark

Balsamic Pork Loin Sheet Pan Meal

Balsamic Pork Loin Sheet Pan Meal from

I’m all about sheet pan meals, especially in the winter months! Today’s recipe has been prepared about a dozen times, shared with good friends and great conversation. This Balsamic Pork Loin recipe is a knock-your-socks off dinner that would be perfect for any occasion.

In fact, it is such a cinch to prepare that I double it each time I make it for our family. No joke!

Balsamic Pork Loin Recipe from Balsamic Pork Loin Recipe from

There are a few tricks I use to make preparation and clean-up a little easier.  This little gadget (only $17) has made chopping garlic and herbs take seconds instead of minutes when preparing this, or any other dish with a marinade. I have such a small amount of storage in my kitchen that everything must be used and used often. I can tell you that this one is on my counter almost every day while I prepare our meal. It has saved me from A LOT of chopping this year.

The second, don’t be afraid to switch this one up and make it with your own with your own favorite vegetables. I have made this same dish with whatever produce we have on hand- baby potatoes, sweet potatoes, brussels sprouts, and carrots…just to name a few. If you have produce that needs to get to work in the kitchen, this is the recipe to do it with.

The third trick is lining your cookie sheets with parchment paper. I do the REALLY lazy way and buy these ready-to-go sheets for preparing our weeknight sheet pan meals. Anything that I can do to cut down my clean-up time is worth it, in my opinion.

The last trick, and probably the most important one, is to make sure that you use your meat thermometer to make sure the pork is cooked perfectly. The USDA recommends cooking pork to 160 degrees! I like to pull it out just a bit before that at 150 degrees because it will continue to cook while it is at rest! 

Balsamic Pork Loin Recipe from Balsamic Pork Loin Recipe from Balsamic Pork Loin Recipe from

Isn’t that a beauty? Since it is easy to double, it is SO EASY to share. This has been my new go-to for anyone who is need of a meal.  Pair it with this brown bag idea for giving! Who wouldn’t feel touched by that?

Be sure to put the leftovers to work too! The meat with a little pesto on top makes a mean slider and I love to reheat the veggies as a morning side with my eggs.

Looking for more sheet pan meals? We have a few great ones on the site!

Sheet Pan Lemon Paprika Chicken & Veggies

Sheet Pan Ranch Chops & Veggies

Roasted Salmon & Asparagus with Pistachio Gremolata

10 minute Fish Tacos

Roast Chicken in Bulk

Balsamic Pork Loin Sheet Pan Meal:

Balsamic Pork Loin Sheet Pan Meal
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
An easy gluten-free sheet pan meal made with just a few simple pantry ingredients. This one can be doubled to feed a crowd!
  • 2 pounds boneless pork tenderloin
  • ¼- cup olive oil
  • 4 tablespoons balsamic vinegar
  • 1 head of garlic
  • ½- cup fresh rosemary leaves
  • salt & pepper
  • 2 pounds of your favorite veggies (our favorite combo is sweet potatoes & brussels sprouts)
  1. Preheat oven to 450F.
  2. Line your sheet pan with parchment paper.
  3. Prepare the garlic by removing the outer layer. Add these cloves to your food processor along with your rosemary, olive oil, salt, and pepper. Blend well.
  4. Rub the pork loin on all sides with your prepared balsamic marinade (use about ¾ of it). Place on the prepared cookie sheet.
  5. Chop your vegetables and place them in a bowl. Add the last of the marinade to the bowl and toss them gently until they are all coated in the marinade. Be sure to add more salt and pepper for seasoning.
  6. Spread the vegetables around the pork tenderloin, making sure that they are not overlapping and have space to cook.
  7. Place in oven and cook for 15 minutes.
  8. Now reduce oven to 350F.
  9. Cook for another 50 minutes, or until done. Pork is done cooking when internal temperature 160 degrees.
  10. Remove from oven and let stand 10 minutes.
  11. Transfer roast to a cutting board; slice and serve with veggies. Garnish with rosemary for a finishing touch.

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Published December 12, 2017 by:

Amy Clark

Amy Allen Clark is the founder of You can read all about her here.

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