Recipe Overview
Why you’ll love it: This Mediterranean pork tenderloin sheet pan dinner is a one pan meal that’s full of bold flavor! Bright lemon zest and oregano add Mediterranean flair, with Kalamata olives and feta giving the dish a savory, briny boost.
How long it takes: 45 minutes
Equipment you’ll need: sheet pan
Servings: 4
One Pan, Big Mediterranean Flavor
Sheet pan dinners are my happy place (my ham steak sheet pan dinner and sheet pan pesto chicken are two of my recent faves). They get dinner on the table with zero stress, and this Mediterranean pork tenderloin is no exception. Everything roasts together, so you have protein and veggies done at the same time. Just add a grain like rice, couscous, or orzo, and dinner’s ready.
Why I love it:
- Bold flavors: Lemon, oregano, olives, feta, and of course, the roasted pork and veggies, bring Mediterranean vibes straight to your plate.
- Super easy: Most sheet pan dinners are easy, but this one’s easier still because the vegetables and the pork go in the oven at the same time.
- Customizable: Swap vegetables with the seasons, leave out olives (confession: I usually do), skip the feta, or make it your own however you like.
Fast, flavorful, and fuss-free – just how weeknight dinners should be.
Ingredient Notes
As always – scroll down for the full recipe with measurements!
- Zucchini, red bell pepper, red onion, grape tomatoes: We love this vegetable combo, but you can easily adjust to what you have or what’s on sale. A different color pepper, a different summer squash (instead of zucchini), cherry tomatoes instead of grape – all options that will work!
- Kalamata olives: Olives are optional, so if you’re not a fan, omit them. If you do add them, make sure they’re pitted. Other types of olives would work, too. If you don’t love olives, try capers or artichoke hearts instead.
- Pork tenderloin: Look for pork tenderloin that has some marbling to it and that’s pinkish-red in color. Skip cuts that are pale or have dark spots on the fat.
- Cooked rice, couscous, quinoa, or orzo: Serve the sheet pan dinner with a cooked grain to soak up the juices from the pork, veggies, and saucy roasted tomatoes.
- Crumbled feta: Garnish the dinner with feta cheese. Like the olives, you can skip the feta if you’d like, but I do recommend using at least one or the other for that salty, briny pop.
How to Make Mediterranean Pork Tenderloin
Prepare. Preheat your oven to 425ºF and lightly grease a large rimmed sheet pan (about 18 x 13 inches) with nonstick spray, olive oil spray, or a smear of olive oil. (If you’d like, you can line it with parchment paper for easier cleanup, but I’ve found that vegetables don’t brown and caramelize as well when they’re on parchment.)
Season the vegetables. Add all of the veggies to the sheet pan, then drizzle the oil on top and sprinkle with salt and pepper. Toss to coat. (If you prefer, you can do this with a large bowl and rubber scraper instead.) Divide the veggies onto either side of the pan, leaving a narrow space in the middle for the tenderloin.
Make the pork seasoning. Combine the olive oil, oregano, garlic, lemon zest, salt and pepper in a small bowl.
Season the pork. Dry the pork tenderloin with paper towels; this helps the seasoning stick. Rub the seasoning over the pork, then place it in the center of the pan between the veggies.
Cook. Place the pan in the oven and roast for 20 to 25 minutes, or until the pork reaches 145°F. Let the pork rest for 5 minutes on a cutting board before slicing. (If the pork gets done before the veggies, remove it from the pan to rest while the veggies continue cooking a bit longer.)
Serve. Plate the veggies and sliced pork over your choice of grains and finish with feta, parsley, and lemon juice or wedges.
Easy Recipe Variations
- Try different vegetables. Swap the zucchini for eggplant, use a green bell pepper instead of red, or swap the veggies for thinly sliced potatoes, which pair beautifully with Mediterranean flavors.
- Use another herb. Most herbs are native to the Mediterranean, so even though oregano is the one we most associate with Greek food, you can’t go wrong with thyme, rosemary, or basil either.
- Make it a salad. Keep it low carb by skipping the grains and serving the Mediterranean pork tenderloin and veggies over a bed of spinach or salad greens. Finish with a drizzle of my Greek salad dressing.
Serving Suggestions
- Grains. Both yellow rice and Instant Pot basmati rice would work well, as would this Israeli couscous salad with tomato, mozzarella, & herbs. Instant Pot quinoa can add more protein to your meal.
- Salads. I love this unfussy arugula salad recipe because it pairs so well with just about anything. My chopped Greek salad is a great choice since you’ll have the feta and olives on hand.
- Bread. Texas toast garlic bread isn’t just for pairing with spaghetti! If you prefer, buy a loaf of Italian bread or a French baguette, warm it up, and serve it with restaurant-style bread dipping oil.
- Dessert. Lemon brownies or lemon sugar cookies would be a perfect finale.
Refrigerate: Transfer leftover vegetables and sliced pork tenderloin to an airtight container, or store the pork in one container and the vegetables in another. They’ll keep up to 4 days in the refrigerator.
Freeze: Freeze the pork and vegetables in an airtight container or freezer bag for up to 2 months. A freezer bag is best because you can press out the excess air, which helps protect against freezer burn. Thaw in the refrigerator before reheating.
Reheat: Although you can reheat pork tenderloin in the microwave, it’s best to use the oven or stove. For the oven, place the pork and vegetables in a roasting pan. There should be some liquid from the vegetables in the storage container, but if there isn’t, add a splash of broth or water to the pan. Cover with foil and bake at 350ºF until the pork is warmed through. For the stovetop, simply heat the pork and vegetables in a skillet coated with cooking spray over medium heat. If you do use the microwave, try not to overheat the pork to avoid making it tough.
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Ingredients
For the vegetables
- 1 medium zucchini, cut into ½ -inch rounds
- 1 red bell pepper, cut into ½ -inch pieces (other colors of bell peppers will also work)
- ½ red onion, cut into ½ -inch pieces
- 1 pint cherry or grape tomatoes
- ½ cup pitted Kalamata olives, optional
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For the pork
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 garlic clove, minced or pressed
- 1 teaspoon lemon zest (from 1 lemon)
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
For serving
- cooked rice, couscous, quinoa, or orzo
- crumbled feta
- minced fresh parsley
- fresh lemon juice, or lemon wedges
Instructions
- Preheat oven to 425°F. Lightly grease a large rimmed sheet pan or lightly spray it with nonstick cooking spray.
- Toss the zucchini, bell pepper, onion, tomatoes and olives with olive oil, salt and pepper on the sheet pan; spread in a single layer, leaving a space in the center of the pan for the pork tenderloin.1 medium zucchini, cut into ½ -inch rounds, 1 red bell pepper, cut into ½ -inch pieces, ½ red onion, cut into ½ -inch pieces, 1 pint cherry or grape tomatoes, ½ cup pitted Kalamata olives, optional, 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- In a small bowl, combine olive oil, oregano, garlic, lemon zest, salt and pepper. Pat pork tenderloin dry using paper towels. Rub seasoning mixture evenly over the pork, and place it lengthwise in the center of the pan, arranging the vegetables around the pork .1 pound pork tenderloin, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 garlic clove, minced or pressed, 1 teaspoon lemon zest, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Roast for 20 to 25 minutes, until an instant‑read thermometer reads 145°F. (If the pork gets done before the veggies, remove it from the pan to rest while the veggies continue baking a bit longer.)
- Transfer pork to a cutting board and let rest 5 minutes before slicing.
- To serve, spoon the desired amount of cooked rice, couscous, quinoa, or orzo on plates. Evenly divide the vegetables and sliced pork on top of the grains. Garnish with crumbled feta cheese, chopped parsley, and lemon wedges, as desired.
Notes
- Variations: If you prefer, other vegetables can be substituted, such as eggplant, green bell pepper, broccoli, etc. Any type of summer squash can be used.
- Storage: Leftover vegetables and pork can be refrigerated in a covered container for up to 4 days or frozen for up to 3 months. For best results, reheat in a covered skillet on the stove over medium heat.
- Nutrition: The information below is for the pork and vegetables and does not include the cooked grain, feta, or parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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