Skip to content

Sheet Pan Roast Pork Tenderloin with Potatoes

This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

sheet pan pork tenderloin roast pork tenderloin recipe
Super easy pork tenderloin with potatoes, all in one dish.

Easy Pork tenderloin with Potatoes

Whether you’re going out of town, having friends over, or simply enjoying down time at home, we hope it’s a wonderful season with your favorite people.

Of course, you know I routinely wish you plenty of yum, as in this popular BEST Carrot Cake with Cream Cheese Frosting. If cookies are your jam, both kids and grownups alike go coco-nutty over these Chewy Coconut Macaroons Recipe (Gluten-Free) and these chewy delicious Coconut Macaroon Nutella Nest Cookies.

As for the ham…may we humbly suggest that no other ham holds a candle to this time-tested  5-Ingredient Honey Baked Ham Recipe that I always get recipe requests for. So many people who normally don’t touch ham have asked me for that one. It’s a keeper so be sure to keep it.

Onto today’s Sheet Pan Roast Pork Tenderloin with Potatoes…this is one of those great recipes you can dish up for either a special occasion or a casual family meal. It’s easy enough to pull off any day of the week, as it happily cooks up in a single pan. This pork tenderloin recipe results in an impressive one-pan meal that’s 250% tender and tasty enough for any situation.

This easy roast pork tenderloin is an all-in-one meal deal that tastes awesome. No need to dig out all the pots and pan. No mess, no stress.

sheet pan pork tenderloin roast pork tenderloin recipe
The marinade for this pork tenderloin is absolutely scrumptious

How to make Roast Pork Tenderloin with Potatoes

  • Be sure you buy pork tenderloins and not pork loins. The tenderloins are smaller in size and much more tender.
  • You’ll make a simple marinade-rub to coat the pork tenderloin with. No chill time needed with this recipe. It gets to go straight into the oven, alongside of the baby potatoes and carrots.
  • Plenty of fresh herbs and spices make this roast pork tenderloin recipe taste fabulous.
  • Often, pork tenderloin does best with an initial short stint in the oven under high heat. We won’t be doing that here, as that can cause the pork tenderloin to be done way before the veggies are.
  • Since our goal is for the entire pan of goodies to finish cooking at roughly the same time, we allow the pork tenderloin to go at 350F with the rest of the ingredients.
  • If your pork tenderloin is fully cooked before the veggies are done, you can simply remove the tenderloin and keep it warm while the veggies finish their beautiful browning in the oven.
sheet pan pork tenderloin roast pork tenderloin recipe
New recommendations for pork tenderloin: 145F internal center temperature

How Long do you cook pork tenderloin?

We have debated this for years now, with some leaning towards old school conservative cook times and others advocating new school (is that a phrase yet?) cook times that allow for slightly pink pork.

But. I think we’ve finally settled on a similar conclusion as the majority of pork-cooking chefs. USDA Guidelines have officially lowered pork cooking temperature  to 145F internal center temp, followed by a 3-minute rest time at room temp. When the pork rests at room temp after roasting, its internal temp will continue to rise several degrees, and often land around 150-155F. That’s pretty perfect for a juicy, tender, succulent roast pork tenderloin.

You’ll definitely want to grab yourself a faithful meat thermometer, if you don’t already have one. It comes in handy for all your future roasts.

sheet pan pork tenderloin roast pork tenderloin recipe
Let cooked pork rest several minutes before slicing, as this helps retain juiciness.

Hope your season is filled with lots of joy, plenty of flavor, and amazingly irresistible Perfect Chocolate Chip Cookies if you’re so inclined 😇

More to Cook and Eat

See This Recipe in Action


Did you make this?

Please give us a rating and comment below. We love hearing from you!

pork tenderloin

Sheet Pan Roast Pork Tenderloin with Potatoes

4.79 from 189 ratings
This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 10
Author: Amy Dong



  • Prepare Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  • Combine: In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  • Season: Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
  • Cook: Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. Actual cook time will vary according to oven. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.
  • Veggies: If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness. Actual cook time depends on the size of cut pieces.
  • Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. The temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period.  Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.


  • Balsamic vinegar quality and flavor varies widely between brands; we recommend using a high-quality balsamic vinegar that’s rich, thick, sweet, and fruity – it balances out the acidity. If you love your choice of balsamic vinegar, use the full 6 tablespoons. 
  • Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
  • This recipe is meant for pork tenderloins, which are much more tender and smaller in size than pork loin. 
  • In order for the potatoes and carrots to cook properly, you’ll need to cut them smaller than you may be used to. 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Serving: 1serving | Calories: 194kcal | Carbohydrates: 23g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 507mg | Potassium: 509mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6277IU | Vitamin C: 20mg | Calcium: 30mg | Iron: 1mg
Course: Dinner, Main Dish
Cuisine: American
Diet: Gluten Free
Method: Bake

Add a comment

Recipe Rating


    • Cindy
    • 5 stars

    Love this recipe exactly as written. Have made this several times and love just cooking the vegetables at the end at 450 for a few minutes to add a bit more “Caramelizing” . So delicious !! Thanks for sharing this recipe

      • Amy Dong

      Aww, thank you SO much, Cindy. That makes my day 🙂

    • Mary
    • 5 stars

    So good! I halved the honey and it was really delicious. Added chopped beets coz I love them roasted
    Really good recipe. Also didn’t add the tenderloin until halfway done on the veggies. Worked out perfectly

      • Amy Dong

      So happy you liked this dish 🙂

    • Ann

    Can the tenderloin be marinataead overnight?

      • Amy Dong

      Absolutely! 🙂

    • Andi
    • 5 stars

    This was delicious! Will be trying this on the grill soon…

      • Amy Dong

      Fantastic, Andi!

    • Patty
    • 5 stars

    I’ve used the marinade recipe for several years and shared it with friends, too. I always cook the pork on the grill and have never added vegetables to make it a sheet pan dinner. It’s phenomenal and tastes great as a chicken marinade, too!

      • Amy Dong

      So happy you love it grilled, too! Thanks, Patty! 🙂

    • Nancy S Peery

    I was a little skeptical seeing I had a 8lb roast so I had to multiple the marinade times 4. This was an amazing roast and veggies. So flavorful! I cut slips in the meat and tucked in whole garlic cloves for added flavor. Baste the veggies with the marinade as you cook and don’t overcook! Delicious!

    • Katie
    • 5 stars

    I have made this many times and never get tired of it. It is so easy and so delicious. Leftovers make great pork sandwiches.

    • Valerie
    • 5 stars

    Loved this receipe. My family thought it was a real treat. tasty and easy. Definitely one to make again.

    • Kathie
    • 5 stars

    Absolutely love this recipe. So easy to make and so much flavor.

      • Amy Dong

      So happy to hear that, Kathie!

    • Jill
    • 5 stars

    I have made this dinner twice now and we love it! The last time I made it, I used a separate sheet pan for the potatoes and carrots and put them in the oven to bake for a half hour before the meat. On the sheet pan with the pork, I added broccoli on that pan. The timing ends up pretty even this way. Thank you for wonderful recipe!

      • Amy Dong

      You’re so welcome, Jill!

    • Lilith Waterworth
    • 5 stars

    I accidentally used honey MUSTARD instead of the honey. in the marinade. Awaited a taste with trepidation. It was delicious! Will be sticking with it. Took the pork out at 45 minutes, tented, kept warm, bumped the temp up to 425 for another 10 minutes or so. to finish the vegies – to which I added small onion wedges. This will be a regular on our winter menus. Thanks for sharing!

      • Amy Dong

      That’s awesome, Lilith! I love those accidental-rewards! SO glad you loved it!

    • s perez

    Can I brown the pork before putting it in the oven?

      • Amy Dong

      You can brown the pork on stovetop first, if you’d like.

    • Michelle Radford

    Could you do this in a slow cooker? If so, how long and on what temp would you cook it?

    • Barbara

    Making this for Thanksgiving. I also want to use sweet potatoes, but was wondering how many? Would two peeled and cut up be enough?

      • Amy Dong

      If you’re subbing out the regular potatoes, then use 2lbs. If adding sweet potatoes, 1 large or 2 small ones would be fine.

    • Penny Hill

    I plan on making this, but what would you suggest in place of the fresh or dried rosemary? A family member absolutely hates rosemary anyway it comes.

    thank you ~

      • Amy Dong

      You can use almost any favorite herb – thyme, sage, oregano are great options.

    • Louise Rogers
    • 5 stars

    Loved this recipe. I used sweet potatoes and regular potatoes and carrots. I was a little worried about the amount of garlic but it was wonderful i also used 2tbsp honey and 2.maple syrup along with 4. Tbsp of balsamic vinegar. I didn’t have fresh rosemary so I used 2. Tsp of dried. Cooked for 50 minutes. Perfect. Thanks for the recipe

      • Amy Dong

      You’re so welcome, Louise!

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week