Wash and trim the vegetables.<\/p>\n Cut 1 medium head cauliflower<\/strong> into 1-inch florets.<\/strong> Thinly slice celery stalks.<\/strong> Halve and seed 8 oz mini bell peppers.<\/strong> Slice the zucchini<\/strong> into 1\/2-inch slices. Dice 1 small red onion,<\/strong> mince 3 garlic cloves<\/strong>.<\/strong><\/p>\n Season the pork<\/strong> all over with salt<\/strong> and pepper.<\/strong><\/p>\n Brown Pork:<\/strong><\/p>\n Heat a skillet over medium high heat. Add a drizzle of oil<\/strong> and brown pork,<\/strong> turning occasionally for 4 to 5 minutes. Remove from skillet and place in the middle of the prepared sheet pan.<\/p>\n Brush browned pork<\/strong> with 2 TBS of the Italian dressing.<\/strong><\/p>\n Roast the Pork & Vegetables:<\/strong><\/p>\n Add the vegetables to a large bowl and drizzle with 2 TBS olive oil,<\/strong> season with salt<\/strong> and pepper,<\/strong> and toss to combine. Add the vegetables<\/strong> in an even layer all around and in between the tenderloins.<\/strong><\/p>\n Roast until the pork<\/strong> is cooked through and the vegetables<\/strong> are tender, 15 to 20 minutes .<\/p>\n Transfer the pork<\/strong> to a clean cutting board and let rest for 5 minutes. Meanwhile, crumble 4 oz of feta<\/strong> or goat cheese<\/strong> into a large bowl. Add 5 oz baby arugula<\/strong> and toss with more Italian dressing<\/strong> as desired.<\/p>\n Slice the pork<\/strong> crosswise and serve with the vegetables<\/strong> over the salad.<\/strong><\/p>\n Storage: <\/strong>Leftovers can be refrigerated in an airtight container for up to 4 days.<\/p>\n Yield: 4 to 6 Servings Adapted from: theKitchn This sheet pan pork and veggies combines quick-cooking pork tenderloin with tons of colorful vegetables that can be served straight-up or over a super-simple salad. And, thanks to a bottle of Italian dressing, it\u2019s packed with easy flavor. 21-1\u00bd-lb pork tenderloins 1tsp kosher salt, divided \u00bctsp freshly ground black pepper 2TBS Italian dressing, plus more for serving 1medium head cauliflower (about 1 lb) 3-6stalks celery 8oz mini bell peppers (about 16) 1zucchini…<\/p>\n
\nPrep:<\/strong>
\nArrange a rack in the middle of the oven and heat the oven to 425\u00b0F<\/strong>. Lightly coat a half-sheet pan with olive<\/strong>\u00a0oil.<\/strong><\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/06\/SPPorkTenderloinGiardinieraVegetables3.jpg?resize=640%2C427\")
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