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What’s even better than a great tasting recipe? A great tasting recipe that also looks beautiful! This sheet pan pork and rainbow vegetables recipe is easy to make, colorful, and incredibly delicious.
When we need easy, convenient meals, we are always thinking of sheet pan meals. They cook away in the oven without you having to stir or do multiple steps, and when they’re done cooking, you only have one dish to clean.
This sheet pan pork and rainbow vegetables recipe takes advantage of another advantage of sheet pan meals – they look great! By using an array of colorful veggies, you get a dish that bursts with color and is perfectly cooked.
Another advantage of sheet pan meals is that they are easy to customize and tweak to your liking. We’re answering a few questions you may have about the recipe, and providing tips on how to make the recipe your own in the sections below.
If you just want to get cooking, scroll down to the ingredients and see everything that goes into these sheet pan pork and rainbow vegetables!
We used pork tenderloin for our sheet pan pork and rainbow vegetables recipe. We think pork tenderloin is the perfect pick for sheet pan dinners because:
If you don’t have pork tenderloin, you can also use boneless or bone-in pork chops for this recipe. If you pick pork chops that are too thin, they’ll cook too quickly and dry out. We wouldn’t want dry pork chops, so make your chops are cut at 3/4″ or thicker.
Lake Geneva Country Meats has four different marinated pork tenderloin flavors that would be delicious in our sheet pan pork and rainbow vegetables:
For the summer-y vegetables that we roasted, we thought bourbon would be the best accompaniment, and it was delicious!
If you don’t have one of our pre-marinated pork tenderloins, you can season your pork a number of different ways for this recipe:
These are of course, just our suggestions, there are a ton of different seasonings you could use to make this dish. Pick whatever you think tastes best!
We took advantage of bountiful summer produce to make the rainbow part of our sheet pan pork and rainbow vegetables. After a trip to a farm stand, we used these vegetables:
The patty pan squash is a little hard to find, but we love it. If you can’t find it, don’t worry, any yellow squash (like zucchini) will work!
We seasoned them simply with salt and pepper, but you can use a different seasoning if you like. Lawry’s Salt, Cavendar’s Seasoning or a ranch packet would all be good suggestions.
Of course, you can change up the veggie selection to suit your tastes!
If you want to add more color or just really like produce, there are many more produce options you can add!
We really wanted to add a purple vegetable, but we ran out of space on the sheet pan. If you do add more vegetables, just be careful to not overcrowd the pan, so we suggest using smaller quantities than what we suggest in the recipe.
Here’s a list of ideas of vegetables / colors of the rainbow you could use in this sheet pan pork and rainbow vegetables:
We made a big batch of rice and served a generous helping of the pork and vegetables on top. It was delicious!
If you’re looking to cut carbs, you can eat this sheet pan pork and rainbow vegetables on its own, without a carb. For a fresh salad, you could toss this meal in with your favorite salad greens and a bit of a vinaigrette dressing.
If you are more of a traditionalist and want carbs with your meat and veg, other options to serve with this meal include:
This recipe will feed about 4 people depending on appetites. When I made the recipe, we fed 4 people and had one serving leftover for lunch.
This is also a recipe that can be cut in half to serve two people. If you’re looking to only feed two people, we’d suggest only using three vegetables, opposed to the four vegetables we used.
We cook on sheet pans all the time. Roast vegetables are a standard side dish at our house, and quick sheet pan meals (more of those below!) are a weekly occurrence, so we’ve invested in quality sheet pans.
I highly recommend Nordic Ware Aluminum Sheet Pans. They are durable, easy to clean, and convey heat evenly. Basically everything you want from a sheet pan plus a Viking logo on the pan!
We have a ton of pork tenderloin recipes! You can view all of them here, or check out a few of our favorites:
Of course we do! We love cooking on sheet pans. It’s so easy. Just follow this link to see all of the sheet pan recipes we have on the site.
We hope this answered all of your questions about the recipe and you’re ready to get cooking. If you have feedback, questions, or suggestions, please leave us a rating and a comment below! We love hearing from you.
Thanks for reading, we’ll see you soon at Lake Geneva Country Meats!
Add all the vegetables to a mixing bowl. Add oil, salt, and pepper (or your preferred seasoning) and mix together to coat the vegetables with the oil and seasoning.
If you are not using a pre-marinated pork tenderloin, season the pork tenderloin to your taste, as discussed in the “how did you season your pork” note above.
Place the bourbon pork tenderloin on the middle of the sheet pan and then evenly spread the potatoes and cauliflower on around the pork. Be careful not to pile the vegetables on top of each other.
Place into an oven preheated to 425ºF and cook for 30 minutes, or until the vegetables are soft and the pork reaches 145ºF.
If the pork cooks faster than the vegetables, you can remove the pork from the oven and wrap it in foil to rest while the vegetables continue cooking.
Also, if you like crispier vegetables, you can turn the oven’s broiler on high for 3 – 5 minutes at the end of the cook time. Be careful not to overcook the pork!
Once the pork is cooked, remove from the oven, and let the pork rest for 5 minutes before slicing into serving sized pieces.
Serve the sheet pan pork and rainbow vegetables over rice or with other side dishes as described above.
Enjoy!
