This post may contain affiliate links.
If you’re looking for an all-in-one pork tenderloin dinner, then I’ve got just what you need. The reason this dinner is so good is because each component is added to the sheet pan at a different time for optimal cooking. Staggering the cooking process means the roasted carrots come out tender, the pork tenderloin turns out wildly juicy, and the cubes of feta are both creamy and crispy at the same time.
First off, we gotta talk about the sauce. This sauce! It’s a savory cilantro sauce that’s easily one of the best sauces I’ve ever made. The combination of cilantro, shallots, toasted sesame, and miso create the most nuanced and fresh sauce imaginable. It’s wonderful with pork tenderloin but it would also be great with shrimp, tofu, and chicken.
Second, let’s talk about the pork tenderloin. I tested this with all kinds of rubs and marinades and I found the simpler the seasoning, the better. So all you need to make a super juicy and tasty pork tenderloin is kosher salt and garlic powder.
And finally—the cooking method. You know if I share a sheet pan dinner it’s going to follow a staggered cooking process. I’m a firm believer that if you come across a sheet pan dinner that simply dumps everything onto the pan and pops it in the oven, you should run. Not all ingredients cook at the same rate, and by staggering the cooking process you end up with a wildly different (and better) result.
Ingredient Notes
I’m not going to run through every ingredient—that’s what the recipe card is for—but I do want to highlight a few specialty ingredients.
- White miso: also labeled as “shiro miso.” I recommend using a white miso because it’s more mild in flavor and color and creates a well-rounded and balanced sauce.
- Rice vinegar: make sure you use rice vinegar, not seasoned rice vinegar. Seasoned rice vinegar has salt and sugar added, you want just plain rice vinegar.
- Toasted sesame oil: Behind olive oil, this is the oil I use most often in my kitchen. It has SO much flavor and really amplifies the sauce. Don’t skip or substitute this.
How to Make It Step-by-Step
- Start roasting the carrots.
- Trim and pat the pork dry then season with salt and garlic powder.
- Add the seasoned pork tenderloin to the sheet pan and transfer to the oven to roast.
- Remove the sheet pan from the oven and scatter the feta over top; return to the oven and roast until the tenderloins are cooked through.
- Allow the pork to rest then thinly slice.
- Soak the shallot in cold water to wash away some of its harsh raw flavor.
- Drain the shallot then add the remaining sauce ingredients and stir to combine.
How to Roll Cut
Roll cutting, also known as Oblique Cutting, is a knife technique I often use for roasted vegetables (though it’s great for fresh vegetable salads too). It’s visually appealing and creates more flat surface area for adequate browning.
To roll cut, hold your knife at an angle away from your body and cut down on the diagonal (45-degrees). Then roll your veggie a quarter-turn and continue cutting on the diagonal. Simple as that!
Here’s a video tutorial on how to roll cut.
Roasted Pork Tenderloin with Carrots and Feta (Sheet Pan Dinner)
Description
Save This Recipe!
We’ll email this post to you, so you can come back to it later.
Ingredients
- 2 (1–1.5 lb) pork tenderloins, trimmed and silver skin removed
- 2 pounds carrots, roll cut
- 1 tablespoon extra-virgin olive oil
- 8 ounces block feta, cut into ½-inch cubes
- Kosher salt
- 2 teaspoons garlic powder
Cilantro Sauce
- 1 small shallot
- ⅔ cup finely chopped cilantro
- 6 tablespoons toasted sesame oil
- ¼ cup shiro miso (white miso)
- 3 tablespoons rice vinegar*
- 2 tablespoons toasted white sesame seeds
- 1 teaspoon granulated sugar
Instructions
- Set oven rack to lowest position, place sheet pan on rack and preheat oven to 425ºF (218ºC).
- In a large bowl, toss 2 pounds roll cut carrots with 1 tablespoon olive oil and 1 teaspoon salt. Carefully remove preheated sheet pan from oven and dump carrots on pan; shake pan to arrange in an even layer then return to oven and roast just until starting to soften, about 20 minutes.
- In a small bowl combine 1 tablespoon salt and 2 teaspoons garlic powder. Season 2 tenderloins all over with spice mixture (wait to season the pork until right before you add it to the sheet pan.)
- Remove sheet from oven, stir carrots then move carrots around on pan to create two bare strips on sheet pan for tenderloins to fit. Return pan to oven and roast 10 minutes. Remove sheet from oven and sprinkle 8 ounces cubed feta evenly over carrots. Return sheet to oven and continue roasting until tenderloins register 140ºF, 10–15 more minutes.
- Meanwhile, mince 1 shallot and add to a medium bowl; fill with cold water and let soak 5–10 minutes. Drain shallots then add back to bowl along with ⅔ cup finely chopped cilantro, 6 tablespoons sesame oil, ¼ cup miso, 3 tablespoons vinegar, 2 tablespoons sesame seeds, 1 teaspoon sugar and ¼ teaspoon salt; whisk to combine.
- Transfer pork to a cutting board and let rest 10 minutes. Transfer carrots and feta to a serving platter. Slice pork and arrange over carrots; spoon some sauce over pork, reserving the rest to serve alongside it.
