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Sheet-Pan Pork & Cherry Tomatoes

Sheet-Pan Pork & Cherry Tomatoes

Rutabaga is a root vegetable that tastes like a combination of cabbage and turnips. Start roasting it in the oven first while you prep the tomatoes and pork. As the tomatoes cook, they burst and create a delicious sauce to mix with the balsamic vinegar at the end.


4 servings

Prep Time

15 minutes

Total Time

35 minutes


  • 1pound rutabaga, peeled and cut into 1/2-inch wedges
  • 2tablespoons extra-virgin olive oil, divided
  • 3/4teaspoon salt, divided
  • 3/4teaspoon ground pepper, divided
  • 4cups cherry tomatoes, halved
  • 1 1/4pounds pork tenderloin medallions, 1 inch thick
  • 1/2teaspoon ground coriander
  • 1/2teaspoon dried sage
  • 3tablespoons balsamic vinegar


  1. Preheat oven to 425°F.
  2. Toss rutabaga with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
  3. Toss tomatoes with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the rutabaga on the baking sheet.
  4. Sprinkle pork with coriander, sage and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the pork is cooked and the vegetables are tender, 10 to 15 minutes more.
  5. Transfer the pork to a serving platter. Stir vinegar into the vegetables and serve with the pork.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 288kcal
Carbohydrate Total 17g
Total Sugars 10g
Added Sugars 0g
Fiber 4g
Total Fat 11g
Saturated Fat 2g
Mono Saturated Fat 7g
Cholesterol 76mg
Sodium 518mg
Protein 30g
Potassium 1109mg
Calcium 71mg
Chromium 1mcg
Folate 43mcg
Omega-6 1g
Vitamin B12 1mcg
Vitamin E 3mg
Zinc 3mg
Vitamin B3 9mg

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