This smoky, paprika-crusted pork tenderloin is mixed with roasted vegetables and topped with a creamy dill sauce. It’s gluten-free, perfect for meal prepping, and packed with over 58 grams of protein.

When I have a busy week, I know meal prepping is going to be my lifesaver.

But when I don’t want to meal prep what everyone else does (rice, chicken, and broccoli), I try to bring some flavor and keep my meals interesting with this baked pork tenderloin with potatoes, broccoli, and peppers.

It’s a complete meal waiting for you that’s cooked using just one pan.

This means you don’t need to spend hours cooking; you just let the oven do all your heavy work. 

At roughly 550 calories and over 58 grams of protein, this recipe delivers a satisfying, nutrient-dense meal without feeling too heavy.

It’s gluten free, grain free, nut free, egg free and high in protein.

Ingredients and Substitutes

Baby potatoes, roughly chopped (1 lb) – Substitute with small Yukon Golds or sweet potatoes.

Large red onion, roughly chopped (1) – Swap with yellow or white onion. You can also use shallots for a milder taste.

Olive oil, divided (3 tbsp) – Replace with avocado oil, canola oil, or melted coconut oil or ghee.

Salt, divided (3/4 tsp)

Large head broccoli, cut into florets (1) – Cauliflower florets and green beans are great alternatives.

Large bell peppers, sliced (2) – Switch with any other bell pepper of your choice or use zucchini or eggplant slices.

Smoked paprika (1 tbsp) – Replace with chipotle powder or sweet paprika.

Ground black pepper, divided (1/2 tsp)

Dijon mustard (1 tbsp) – Swap with whole-grain mustard or spicy brown mustard.

Pork tenderloin, trimmed (2 lb) – Substitute with chicken breasts or thighs, cooked to 165F.

SAUCE

Garlic, peeled (4 cloves)

Greek yogurt (4 tbsp) – Replace with sour cream, skyr, plain regular yogurt, or blended cottage cheese.

Lemon juice (1 tbsp) – Substitute with lime juice, white wine vinegar, or apple cider vinegar.

A bunch of fresh dill, chopped – Replace with fresh parsley or chives.

How to Make Baked Pork Tenderloin with Potatoes, Broccoli & Peppers

Step 1. Preheat your oven to 425F and prepare a large baking dish by lining it with parchment paper. Toss the potatoes with 1 tbsp of olive oil and ¼ tsp of salt.

Spread them across the baking sheet and bake them for 20 minutes. 

Step 2. While the potatoes cook, grab a small bowl and combine the broccoli, red onion, bell peppers, 1 tbsp of olive oil, ¼ tsp of salt, and ¼ tsp of black pepper.

Step 3. In a small bowl, mix the smoked paprika, the rest of the salt, and black pepper.

Step 4. Grab the pork and rub the Dijon mustard all over it. Then, coat with the paprika mix.

Step 5. Once the potatoes cook, remove them from the oven. Add the broccoli, onion, and peppers to the pan, mixing them with the potatoes.

Drizzle in the remaining 1 tbsp of olive oil and toss everything well.

Step 6. Place the pork tenderloin on top of the vegetables. Take some foil and wrap the garlic cloves with a little bit of oil. Then , place them on the side of the sheet pan.

Step 7. Place the baking sheet back in the oven and cook for another 25 minutes or until the pork reaches 145F in the thickest part.

You’ll know it’s done when the vegetables are tender and browned.

Step 8. Once it’s cooked, place the pork on a cutting board and let it rest for 5-10 minutes before you slice it.

Blend the Greek yogurt, baked garlic cloves, lemon juice, and chopped dill in a blender. Season with salt and pepper to taste.

Step 9. Divide the sliced pork, potatoes, broccoli, peppers, and onion among 4 containers or plates. Place the Greek yogurt dill sauce on the side.