Sheet Pan Roast Pork Tenderloin with Potatoes is the perfect weeknight dinner—quick, easy, and bursting with flavor. This one-pan meal combines juicy pork tenderloin, golden roasted potatoes, and fresh vegetables for a complete dinner that’s as simple to prepare as it is delicious.
Let’s get started on this stress-free, satisfying recipe!
Why You’ll Love This Recipe
Easy Cleanup: Everything cooks on one sheet pan, minimizing mess.
Quick Cooking Time: Pork tenderloin is lean and cooks quickly, making it ideal for busy evenings.
Balanced Meal: Protein, starch, and veggies are all included for a well-rounded dinner.
Customizable: Swap in your favorite vegetables or seasonings to suit your taste.
Ingredients for Sheet Pan Roast Pork Tenderloin with Potatoes
- 2 pork tenderloins (about 1 pound each)
- 1 ½ pounds baby potatoes (halved)
- 2 cups green beans (trimmed) or your favorite vegetables
- 3 tablespoons olive oil (divided)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- 1 tablespoon Dijon mustard (optional, for glaze)
- 1 tablespoon honey (optional, for glaze)
How to Make Sheet Pan Roast Pork Tenderloin with Potatoes
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
Step 2: Season the Pork Tenderloin
Pat the pork tenderloins dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, paprika, and thyme. Drizzle with 1 tablespoon of olive oil, ensuring the tenderloins are well coated.
Step 3: Prepare the Potatoes
In a mixing bowl, toss the halved potatoes with 2 tablespoons of olive oil, salt, pepper, and a sprinkle of garlic powder. Arrange the potatoes on one side of the prepared sheet pan in an even layer.
Step 4: Add the Pork to the Pan
Place the seasoned pork tenderloins in the center of the sheet pan, leaving space for the vegetables.
Step 5: Roast the Pork and Potatoes
Roast the pork and potatoes in the preheated oven for 15 minutes.
Step 6: Add the Vegetables
After 15 minutes, remove the sheet pan from the oven and arrange the green beans (or your chosen vegetables) around the pork. Season the vegetables with salt, pepper, and a drizzle of olive oil.
Step 7: Finish Roasting
Return the sheet pan to the oven and roast for an additional 10–15 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are golden and tender.
Step 8: Rest and Serve
Remove the pork from the oven and let it rest for 5–10 minutes before slicing. Serve the sliced pork alongside the roasted potatoes and vegetables for a hearty, flavorful meal.
Tips for the Best Sheet Pan Roast Pork Tenderloin
Use a Meat Thermometer: For perfectly cooked pork, use a meat thermometer to ensure it reaches 145°F (63°C).
Don’t Skip the Resting Time: Resting the pork allows the juices to redistribute, keeping the meat tender and juicy.
Cut Potatoes Evenly: Halve the potatoes uniformly to ensure even cooking.
Customize the Vegetables: Try carrots, Brussels sprouts, or asparagus instead of green beans for variety.
Glaze the Pork: Mix Dijon mustard and honey for a quick glaze to brush on the pork during the last 5 minutes of roasting.
Variations
Spicy Sheet Pan Pork: Add a pinch of cayenne pepper or chili flakes to the seasoning mix for a spicy kick.
Herb-Crusted Pork: Use fresh rosemary, thyme, or sage to create an herb-crusted tenderloin.
Sweet Potatoes: Swap baby potatoes for diced sweet potatoes for a sweeter, nutrient-rich option.
Lemon Garlic Vegetables: Squeeze fresh lemon juice over the vegetables and sprinkle with minced garlic before roasting for added brightness.
How to Serve Sheet Pan Roast Pork Tenderloin with Potatoes
This dish pairs beautifully with a variety of accompaniments:
With Gravy: Drizzle with a light pan sauce or gravy for extra flavor.
With Salad: Serve alongside a fresh green salad for a lighter meal.
With Bread: Add a slice of crusty bread to soak up the juices from the pork and vegetables.
Storing and Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes, or microwave individual portions for 1–2 minutes until warmed through.
Freezing: Freeze cooked pork slices and roasted vegetables in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Why You’ll Love This Recipe
Sheet Pan Roast Pork Tenderloin with Potatoes is a versatile, delicious meal that’s easy to prepare and clean up. The tender pork, crispy potatoes, and perfectly roasted vegetables create a satisfying combination that everyone will enjoy.
Final Thoughts on Sheet Pan Roast Pork Tenderloin with Potatoes
If you’re looking for a no-fuss, flavorful meal that delivers on taste and convenience, Sheet Pan Roast Pork Tenderloin with Potatoes is the answer. With minimal prep and cleanup, it’s the perfect choice for busy weeknights or casual entertaining.
Bake it today and savor the delicious simplicity of this one-pan wonder!