Sheet Pan Chimichurri Pork Tenderloin with Roasted Vegetables | Wild Fork
An easy one-pan dinner: Chimichurri Pork Tenderloin roasted alongside potatoes and broccoli, everything finished with a drizzle of chimichurri sauce. Minimal cleanup, maximum flavor.
INGREDIENTS
1 lb baby potatoes, halved
2 cups broccoli florets
3 tbsp olive oil, divided
1/4 cup chimichurri sauce, for finishing
LET'S GET COOKING!
1) Preheat oven to 425°F.
2) Toss potatoes with 2 tbsp olive oil; spread on a sheet pan and roast 10 minutes.
3) Sear tenderloin in olive oil in an oven-safe skillet over high heat, 2-3 minutes per side, until browned all over.
4) Push potatoes to one side of sheet pan, add broccoli tossed in remaining oil, and nestle the seared, whole tenderloin onto the pan.
5) Roast 18-20 minutes, until pork reaches 165°F internal and vegetables are tender.
6) Rest pork 5 minutes, slice, and drizzle everything with chimichurri sauce.