Sheet Pan Dinner: Pork Tenderloin Meal Prep Bowls – these meal prep bowls include pork tenderloin with a mushroom gravy and vegetables. It’s a super quick, easy and healthy meal prep recipe!

If there are any fellow food bloggers reading this I’m sure they feel my pain – do you ever just make a wicked awesome recipe and it just doesn’t photograph half as good as it tastes?!

This is one of those where the pictures just don’t do it justice compared to how it tastes. And how EASY it is to make. This time, a darn good recipe is going to win over beautiful pictures. I never claimed to be a perfectionist. I did claim to like good food that’s easy to make.

I seriously love making pork tenderloin because it’s a welcome change of pace from my usual chicken. I especially love making pork tenderloin sheet pan dinners because they could not be easier. Just throw everything on one sheet pan and bake!

Adding the mushrooms helps with reheating in my opinion – it adds a bit more moisture back into the pork when you microwave the bowls.

I chose to use red onion, broccoli and carrots, but you can choose to use any vegetables you like! Just make sure the vegetables are cut evenly so they cook evenly. I had to give my carrots some extra cooking time whole, so I recommend slicing them in half before baking.

The broccoli is going to look a bit charred when it’s done, but it’s SO GOOD that way! I learned this trick when I ordered “blasted broccoli” at a restaurant in New York City. Extra cooking time = extra flavor. In the best way.

This recipe easily makes enough for 4 meal prep bowls – perhaps even 5 depending on the size of your pork tenderloin.

Sheet Pan Dinner: Pork Tenderloin Meal Prep Bowls

Ingredients

1 pork tenderloin
1 head broccoli, chopped
1 red onion, chopped
24 baby carrots, halved lengthwise
3 tablespoons oil, divided
2 teaspoons garlic powder
1 1/2 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon black pepper

For the mushroom gravy

8 ounce package fresh mushrooms
2 tablespoons butter
2 tablespoons Worcestershire sauce

Instructions

Preheat oven to 425 degrees F.
Combine broccoli, onion and carrots in a medium bowl. Toss with 2 tablespoons oil. Arrange evenly on a baking sheet. Make room in the center to place the pork tenderloin on the pan. Drizzle the pork with the remaining 1 tablespoon oil
In a small bowl, combine herbs. Sprinkle the entire pan with the herb seasoning evenly.
Bake for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160°F. Let rest for at least 5 minutes before slicing the pork.
While the pork cooks, saute the mushrooms. Melt butter in medium pan, add mushrooms and saute well. Add Worcestershire sauce and stir to coat.
Saute for 5 minutes.
Divide pork and vegetables amongst four food storage containers. Top pork with mushrooms. Seal and refrigerate up to 4 days.