This autumn pork tenderloin sheet pan dinner is cozy, colorful, and full of fall flavor, featuring roasted veggies like Brussels sprouts, sweet potatoes, and carrots. A drizzle of sage garlic butter and toasted walnuts, added just before serving, makes it extra special and irresistibly good!
This autumn pork tenderloin is one of my favorite cozy dinners to make when the weather turns cool. Everything roasts together on one sheet pan — tender pork, caramelized Brussels sprouts, sweet potatoes, carrots, and rutabaga — filling the kitchen with the most amazing fall aroma. The mix of veggies is flexible too, so feel free to swap in parsnips, beets, or butternut squash if that’s what you have on hand. It’s simple, comforting, and colorful — the kind of meal that looks as good as it tastes.
Before serving, I toss everything with toasted walnuts and a rich sage garlic butter that melts over the pork and veggies, tying all those fall flavors together beautifully. It’s hearty enough for Sunday dinner but easy enough for a weeknight. After years of making this recipe, I can promise it always brings a warm, cozy feeling of autumn to the table.
Autumn Pork Tenderloin Dinner with Roasted Fall Veggies
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Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 2 teaspoons Italian seasoning
- ▢ ½ teaspoon EACH: sea salt and pepper
- ▢ 2 cloves garlic (finely minced)
- ▢ 2 1-lb pork tenderloins
- ▢ 8 cups chopped fall veggies (see notes)
Garlic Sage Butter
- ▢ 2 tablespoons salted butter (add a pinch of salt if you use unsalted butter)
- ▢ ¼ cup chopped fresh sage
- ▢ 1 clove garlic (finely minced)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. In a small bowl, mix the olive oil, Italian seasoning, salt, pepper, and garlic. 2 tablespoons olive oil, 2 teaspoons Italian seasoning, ½ teaspoon EACH: sea salt and pepper, 2 cloves garlic
- Place the veggies on a large baking tray and toss them with half of the seasoned oil. Spread them out so they have plenty of room on the baking tray, and then put them into your oven for 10 minutes. 8 cups chopped fall veggies
- Rub the remaining seasoned oil over the pork tenderloins. 2 1-lb pork tenderloins
- Heat a large, preferably cast-iron pan over medium-high heat. When it starts to smoke, add the pork tenderloins and sear until they are golden brown on all sides, about 6 minutes total. (Note: if your cast iron is not well-seasoned, you may want to add a splash of oil to the pan.)
- Make some room on the veggie tray and add the seared tenderloin. Return the tray to the oven for 20-25 minutes, until the pork is cooked through.
- While dinner is in the oven, make the garlic sage butter. Melt the butter in a small pan over medium heat. When it starts to froth, add the sage and let it cook for 2 minutes. Stir in the garlic and then remove the pan from the heat. 2 tablespoons salted butter, ¼ cup chopped fresh sage, 1 clove garlic
- Let the pork rest for 5 minutes before slicing and serving it with the veggies and a drizzle of the garlic sage butter. Sprinkle the pecans over top and serve right away.
Notes
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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A few more pics of my autumn pork tenderloin
Autumn Pork Tenderloin Dinner with Roasted Fall Veggies
Ingredients
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon EACH: sea salt and pepper
- 2 cloves garlic , finely minced
- 2 1-lb pork tenderloins
- 8 cups chopped fall veggies , see notes
Garlic Sage Butter
- 2 tablespoons salted butter , add a pinch of salt if you use unsalted butter
- ¼ cup chopped fresh sage
- 1 clove garlic , finely minced
Instructions
- Preheat your oven to 400 degrees Fahrenheit. In a small bowl, mix the olive oil, Italian seasoning, salt, pepper, and garlic. 2 tablespoons olive oil, 2 teaspoons Italian seasoning, ½ teaspoon EACH: sea salt and pepper, 2 cloves garlic
- Place the veggies on a large baking tray and toss them with half of the seasoned oil. Spread them out so they have plenty of room on the baking tray, and then put them into your oven for 10 minutes. 8 cups chopped fall veggies
- Rub the remaining seasoned oil over the pork tenderloins. 2 1-lb pork tenderloins
- Heat a large, preferably cast-iron pan over medium-high heat. When it starts to smoke, add the pork tenderloins and sear until they are golden brown on all sides, about 6 minutes total. (Note: if your cast iron is not well-seasoned, you may want to add a splash of oil to the pan.)
- Make some room on the veggie tray and add the seared tenderloin. Return the tray to the oven for 20-25 minutes, until the pork is cooked through.
- While dinner is in the oven, make the garlic sage butter. Melt the butter in a small pan over medium heat. When it starts to froth, add the sage and let it cook for 2 minutes. Stir in the garlic and then remove the pan from the heat. 2 tablespoons salted butter, ¼ cup chopped fresh sage, 1 clove garlic
- Let the pork rest for 5 minutes before slicing and serving it with the veggies and a drizzle of the garlic sage butter. Sprinkle the pecans over top and serve right away.
