Sheet-Pan Paprika Pork Tenderloin with Bell Peppers
Juicy pork tenderloin roasted with sweet bell peppers and red onion under a smoked paprika rub. One pan, weeknight-easy, and great with rice or crusty bread.
40 mins
8 servings
Ingredients
- 3 pounds Pork Tenderloin
- ¼ cup Parsley (Fresh)
- 2 Red Bell Peppers
- 2 Red Onion (Medium)
- 2 Yellow Bell Peppers
- 2 tablespoons Lemon (Juice)
- 1 teaspoon Black Pepper
- 2 teaspoons Dried Oregano
- 2 teaspoons Garlic Powder
- 1 tablespoon Paprika (Smoked)
- ¼ cup Olive Oil
- 1 ½ teaspoons Salt
Directions
- Mise en place: cut the red and yellow bell peppers into strips, dice the red onion, and finely chop the parsley; set aside the measured olive oil, lemon juice, and all spices.
- Turn the oven on and bring it up to 425 °F; meanwhile, arrange a rimmed baking tray and cover it with parchment paper or a thin film of oil.
- Dry the pork tenderloin with paper towels, then in a small bowl blend 1 Tbsp of the olive oil with the smoked paprika, garlic powder, oregano, a pinch of salt and a pinch of black pepper; massage this paste all over the meat.
- In another bowl, combine the sliced peppers and onion with the remaining 1 Tbsp olive oil, a pinch of salt and a pinch of pepper; toss until everything is lightly coated.
- Spread the seasoned vegetables in an even layer on the prepared sheet, leaving a narrow gap down the middle, and set the coated pork tenderloin in the center of the tray.
- Slide the tray into the oven and bake for roughly 22–28 minutes, checking that the pork’s thickest part hits 145 °F and the vegetables turn soft with caramelized edges.
- When the timer sounds, pull the pan out, move the pork onto a cutting board and let it sit for five minutes while the pan stays hot.
- Drizzle the warm vegetables with the lemon juice and give them a quick stir.
- Slice the rested pork into round medallions, lay the pieces atop the lemon‑glazed vegetables, scatter the chopped parsley over the top, and serve immediately.
