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A plate with sliced pork tenderloin, roasted fall veggies like sweet potatoes, Brussels sprouts, and parsnips, walnuts and herbs—served with a fork, knife, glass of water, and a small bowl of walnuts for a cozy autumn dinner.

Autumn Pork Tenderloin Dinner with Roasted Fall Veggies

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
I make this autumn pork tenderloin every year when the weather cools, and it’s the perfect cozy sheet pan dinner. The tender pork, roasted fall veggies, toasted walnuts, and sage garlic butter make it irresistibly delicious and full of comforting flavor.

Ingredients

Garlic Sage Butter

  • 2 tablespoons salted butter, add a pinch of salt if you use unsalted butter
  • ¼ cup chopped fresh sage
  • 1 clove garlic, finely minced

Instructions 

  • Preheat your oven to 400 degrees Fahrenheit. In a small bowl, mix the olive oil, Italian seasoning, salt, pepper, and garlic.
    2 tablespoons olive oil, 2 teaspoons Italian seasoning, ½ teaspoon EACH: sea salt and pepper, 2 cloves garlic
    A small white bowl filled with an herb and oil mixture, perfect for drizzling over roasted fall veggies, with a metal spoon resting inside, on a white surface.
  • Place the veggies on a large baking tray and toss them with half of the seasoned oil. Spread them out so they have plenty of room on the baking tray, and then put them into your oven for 10 minutes.
    8 cups chopped fall veggies
    A baking sheet with chopped sweet potatoes, Brussels sprouts, and turnips seasoned with herbs, perfect as a side for Pork Tenderloin or served alone for a cozy Autumn Dinner of roasted fall veggies.
  • Rub the remaining seasoned oil over the pork tenderloins.
    2 1-lb pork tenderloins
    Two raw, seasoned pork tenderloins are placed side by side on a round white plate against a white background—perfect for creating an autumn dinner with roasted fall veggies.
  • Heat a large, preferably cast-iron pan over medium-high heat. When it starts to smoke, add the pork tenderloins and sear until they are golden brown on all sides, about 6 minutes total. (Note: if your cast iron is not well-seasoned, you may want to add a splash of oil to the pan.)
    Two pork tenderloins searing in a black cast iron skillet on a white surface—perfect for an Autumn Dinner, especially when paired with roasted fall veggies.
  • Make some room on the veggie tray and add the seared tenderloin. Return the tray to the oven for 20-25 minutes, until the pork is cooked through.
    Two seasoned pork tenderloins on a baking sheet, surrounded by roasted fall veggies like Brussels sprouts, sweet potatoes, and diced root vegetables—a perfect autumn dinner.
  • While dinner is in the oven, make the garlic sage butter. Melt the butter in a small pan over medium heat. When it starts to froth, add the sage and let it cook for 2 minutes. Stir in the garlic and then remove the pan from the heat.
    2 tablespoons salted butter, ¼ cup chopped fresh sage, 1 clove garlic
    A stainless steel skillet containing melted butter, herbs, and browned bits from pork tenderloin sits on a white countertop—perfect for an autumn dinner with roasted fall veggies.
  • Let the pork rest for 5 minutes before slicing and serving it with the veggies and a drizzle of the garlic sage butter. Sprinkle the pecans over top and serve right away.
    Sheet pan with two cooked pork tenderloins, roasted fall veggies like Brussels sprouts, sweet potatoes, turnips, and walnuts—all seasoned for a perfect autumn dinner.

Notes

Vegetables: For the pictures, I used 3 cups each of chopped sweet potatoes and brussels, and 1 cup each of chopped carrots and rutabaga. Other fall veggies that work well are beets, turnips, potatoes, parsnips, or squash.