Sheet pan meals are the hero of the crazy, busy nights at my house – and with back-to-school and fall activities in full swing, I have a robust repertoire of quick and easy meals that dirty up only one dish!

Today, I’m sharing Gorgonzola Pork Tenderloin with Beets & Pears, it’s a sheet-pan dinner recipe with very little hands-on time that is ready from prep to plate in just about 30 minutes and is actually elegant enough to serve guests. 

When I cook for a living and spend hours running errands, tending to family matters, and fitting in my own, sometimes time-consuming, workout schedule, I really don’t feel like spending lots of time in the kitchen come dinner time. Enter 30-minute sheet pan dinners, they are one of my best meal-time sanity-savers. You toss all the ingredients for a healthy, balanced meal on a rimmed sheet pan, stick in the oven to roast for a half hour (give or take). Benefits other than time-savings for this pork tenderloin sheet pan dinner include very little clean-up (ain’t nobody got time for washing a sink full of dishes) plus endless options for creativity, try chicken, fish, beef, sausages, beef, vegetarian options – you’ll never get bored. I’m sharing some other sheet pan meal recipes at end of post.

So back to this Gorgonzola Pork Tenderloin with Beets & Pears, it’s so fall, y’all! Seriously, the flavors are amazing, beets and pears are not only beautiful but pair so well with a simple pork tenderloin. Pork tenderloin is one of those proteins that I don’t pick very often, but when I do, I’m like “hello, why not? – this is so good – especially the combo of pork, pears and beets” Pork tenderloins are relatively inexpensive (mine was under $3 a pound, a lean source of protein, and ready to take on an array of flavor profiles.

I whip up a salty-sweet marinade for this pork sheet pan dinner featuring pear, as the fruit contains natural enzymes that tenderize meat. I used half of it to soak the pork tenderloin in for 10 to 15 minutes (you can go up to several hours if you have the time) and use the other half to toss on my sliced beets and pears. In a pinch, I forego homemade marinade and substitute the Pear Gorgonzola Dressing & Marinade from Litehouse Foods.

Next, and so important if you want to keep clean up simple on this easy pork roast recipe, line your rimmed baking sheet with foil or parchment paper. Arrange all the prepped recipe ingredients on a large, rimmed sheet pan, season with a little salt and pepper, stick in the oven to roast, and, voila, you have about 25 to 35 hands off time until dinner is done. Use that windfall of time to catch up on your emails, help kids with homework, or just kick back with a bottle of wine.

Roast will be done when it registers 145 F degrees with an instant-read thermometer. Remove from oven and allow to rest for 3 to 10 minutes before slicing across the grain, plating with portions of the pears and beets and sprinkling a bit of crumbled Gorgonzola cheese over it all!

If you are loving the idea of sheet pan meals to save the day, here are a few others in my rotation:

• Cranberry Orange Salmon Sheet Pan Dinner – so pretty, so yummy, so healthy!
• Sweet Black Pepper Beef Roast with Pearl Onions & Mushrooms – no words, easy for every day but special enough for a celebration.
• Maple Beef Sheet Pan Sausage – not really the whole meal (make some eggs on the side), but a freaking genius way to make a bunch of protein for breakfast with little mess.
• Sheet Pan Honey-Ginger Chicken with Sweet Potatoes & Apples  – savory, sweet and so good!

What is your favorite sheet pan dinner or pork tenderloin recipe? Are you a beet fan or still on the fence? Please share in the comments – xoxo, Jennifer

5 from 11 votes

Print

Gorgonzola Pork Tenderloin with Beets & Pears

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Let your oven do the work (and cut down on dirty dishes) with this simple, sheet pan pork tenderloin recipe featuring pears, beets and just a bit of bold gorgonzola. So speedy, but surprisingly elegant!

Course: dinner, entree, Main Course, Main Dish

Keyword: beet, one dish, pear, pork, roast, sheet pan

Servings: 6 servings

Ingredients

Marinade*

• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• ¼ cup olive oil
• 2 tablespoons soy sauce
• 2/3 cup peeled, cored and finely diced Apple Pear can sub Bosc pear
• 1 Tbsp parsley chopped
• 1 tsp pepper
• 1 tsp minced garlic
• 1 ½ lb. approx. trimmed pork tenderloin, unseasoned
• 1 ½ lbs. fresh beets
• 1 ½ lbs. Bosc pears
• Salt & pepper to season
• 2 to 4 ounces crumbled Gorgonzola cheese

Instructions

1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper or foil
2. Whisk together marinade ingredients. Pour half into large zip-top bag with port tenderloin, toss around to coat and let sit for 10 minutes (up to 2 hours in fridge if you have the time).
3. Pour remaining marinade over chopped beets and pears and toss gently to coat. Some of the beet “red” will get on the pears, if this bothers you, then dress them with the marinade separately.
4. Drain and discard marinade from pork and set tenderloin in the middle of prepared baking sheet. Add beets and pears alongside the roast in a single layer.
5. Season all with salt and pepper.
6. Place in center rack of oven and roast for 25 – 25 minutes. Use an instant-read thermometer to check the temperature before removing, remove at about 140 F to 150 F degrees.
7. Cover with foil and allow to rest for 3-10 minutes before slicing. If beets don’t seem “done” yet (perhaps you’ve cut too thick), they may be returned to the oven during the “rest” period.
8. To serve, slice tenderloin with roasted pears and veggies, garnishing with crumbled Gorgonzola cheese.

Recipe Notes

*In lieu of marinade, can substitute 1 cup of Pear Gorgonzola Dressing & Marinade from Litehouse Foods.