A zesty ranch and pecan crusted pork tenderloin with roasted red bell peppers and red onion served on top of salad greens. This sheet pan meal comes together easily and fits just right in your round of Whole30 and Keto/Low Carb lifestyle!
Zesty Pecan Pork Tenderloin
This pork tenderloin goes back a ways for us. It’s one of Caleb’s most favorite meals I make and in all honesty, I completely stumbled upon it. Originally made with homemade fajita seasoning, we were at the bottom of the fridge and pantry needing to grocery shop when I found Pecans and frozen green beans. I poured pecans into a food processor and seasoned away! Today, we like to hover over the oven barbarically eating this zesty ranch tenderloin with our fingers.
When we’re more polite, we enjoy this tenderloin with fresh roasted vegetables or potatoes. In this variation, Zesty Pork Tenderloin is served on top of salad greens for a lighter fair but heavy taste!
How to Cook Basic Pork Tenderloin in The Oven
Pork tenderloin is one of the easiest proteins to prepare. Simply put, you just pop them onto a baking pan, season, and bake!
- Remove from package and pat dry with a paper towel.
- Place onto a parchment lined baking sheet pan. Season to you preference.
- Bake in a preheated oven at 350℉ for 35-40 minutes or until the internal temperature reaches 145℉.
How to Make Zesty Pecan Pork Tenderloin Sheet Pan Salad
- Combine ranch seasoning, pecans, and red pepper flakes into a food processor. Pulse until the consistency is near fine.
- Remove from package and pat dry with a paper towel.
- Place onto a parchment lined baking sheet pan.
- Season evenly with the zesty pecan crust.
- Place thinly sliced bell peppers and onions around the tenderloin.
- Bake in a preheated oven at 350℉ for 40 minutes or until the internal temperature reaches 145℉.
- Remove from oven and let rest for 5 minutes. Slice and place on top of salad greens with the roasted bell pepper and onion! Serve with your favorite dressing, such as Tessamae’s Creamy Ranch!
Looking for More Sheet Pan Meal Recipes?
- Chicken-Bacon-Ranch Lettuce Wraps and Sweet Potato Fries
- Greek Chicken and Roasted Red Potatoes
- Fire Roasted Chicken Fajitas
- Sheet Pan Boom Boom Shrimp
- Dijon Chicken and Brussels Sprouts
- Lemon-Basil Salmon and Asparagus
What I Used to Make this Recipe
Zesty Pecan Pork Tenderloin
A zesty ranch and pecan crusted pork tenderloin with roasted red bell peppers and red onion served on top of salad greens. This sheet pan meal comes together easily and fits just right in your round of Whole30 and Keto/Low Carb lifestyle!
- 2 tablespoons ranch seasoning
- 1/2 teaspoon red pepper flakes
- 1/4 cup raw pecans
- 3 pound pork tenderloin
- 1 red bell pepper (thinly sliced)
- 1/2 red onion (thinly sliced)
- 1 bunch romaine lettuce (or salad greens of choice)
- dressing of choice
Preheat oven to 350°F and line a sheet pan with parchment paper.
Combine ranch seasoning, red pepper flakes, and pecans into a food processor of high speed blender. Pulse until pecans are near fine and all is incorporated.
Remove tenderloin from package and pat dry with a paper towel. If you received two tenderloins in the same package, great!
Place tenderloin onto the parchment paper and spoon pecan mixture on top. With your hands, rub the seasoning around the tenderloin to evenly coat it's entirety.
Place sliced bell pepper and onion around the tenderloin. Bake for 40 minutes or until the internal temperature reaches 145°F, tested on the thickest part.
Remove from oven and let rest for 5 minutes. Slice and serve on top of a bed of lettuce with the roasted red bell peppers and red onion. Drizzle dressing of choice over salad and enjoy!
Join the Wholesome Joy Community
Each Sunday during Sheet Pan January, you will receive a shopping list and sneak peak of the two sheet pans coming your way! I want to take the most work off of your shoulders. Subscribe below to begin receiving the goodies!
Wholesome Joy 