Sheet Pan Roast Pork Tenderloin with Potatoes
- By Amy Dong
- Updated Dec. 5, 2024
This Sheet Pan Roast Pork Tenderloin with potatoes recipe is a game-changer and will give you an incredibly tender, succulent, and healthy meal. It’s a simple yet impressive dish that works for busy weeknights or special occasions.
In This Article
- Video: Watch Us Make This Recipe
- Why This Recipe Stands Out
- Key Recipe Ingredients
- Substitutions And Variations
- Step-By-Step Recipe Instructions
- How To Prep Ahead
- What To Serve With Pork Tenderloin
- Commonly Asked Questions
- Did you make this?
- Sheet Pan Roast Pork Tenderloin with Potatoes Recipe
- More To Cook And Eat
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Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We’re all about easy, delicious, and healthy meal recipes, and this sheet pan pork tenderloin ticks all the boxes. It’s a one-pan dinner recipe that’s perfect for busy weeknights or recipes for special occasions. Here’s why we can’t get enough of this recipe:
- Uses Simple, Fresh Ingredients: This recipe uses simple, fresh ingredients that you probably already have in your pantry.
- Very Little Cleanup: Like this sheet pan chicken and potatoes, this is a one-pan meal, meaning less cleanup and stress with more time to enjoy your meal.
- Robustly Flavorful: This specific combination of ingredients gives the pork a rich, savory flavor, much like our Grilled Pork Chops.
- It’s Actually Healthy: Packed with lean protein from the pork and nutrients from the baby potatoes and carrots, it is a balanced meal in one pan.
- No Marinade Time: No need to marinate the pork beforehand; it goes straight into the oven, saving you time.
- Customize to Your Family’s Tastes: You can easily swap out the vegetables by taking some inspiration from our Easy Roasted Vegetables recipe or add your favorite herbs and spices.
Key Recipe Ingredients
- Boneless Pork Tenderloins – We use about 2 pounds of pork tender tenderloins. Be sure you’re buying tenderloins and not regular pork loins. They vary greatly in size and tenderness.
- Balsamic Vinegar – 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.
- Pure Honey – Honey enhances the sweetness of the balsamic vinegar, while providing thickness to the sauce.
- Fresh Rosemary Leaves – Minced and added to the marinade, the rosemary leaves lend a fragrant, earthy note to the pork tenderloin. You can also use other herbs; see notes below.
- Baby Potatoes and Baby Carrots – These are cooked alongside the pork tenderloin. They absorb the flavors of the marinade and become beautifully browned in the oven. Be sure to cut them small, so they cook through easily.
Substitutions And Variations
Here are some ideas for switching things up, if you’d like:
- Change up the Protein: Try using chicken breasts or even turkey tenderloins, keeping in mind that cooking times may vary.
- Herbs and Spices: Feel free to use other herbs like thyme, sage, or oregano. A little smoked paprika or cayenne pepper could also add a flavorful kick like it does it our popular Chicken Shawarma recipe.
- Change up the Vegetables: Feel free to try sweet potatoes, parsnips, bell peppers, or zucchini. Just be sure to dice any vegetable small enough so they cook through easily.
- Change up the Sweetener: Substitute honey with brown sugar or maple syrup like our Saucy Apple Pork Chops.
Step-By-Step Recipe Instructions
- Place the pat-dried pork tenderloins in the center of foil lined sheet pan.
- In a large bowl, mix together olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper to create the marinade.
- Set aside one-third of the marinade in a separate bowl. Toss potatoes and carrots in the remaining marinade until well coated.
- Drizzle the reserved marinade over the pork tenderloins and make sure that all sides are covered. Arrange the marinated potatoes and carrots around the pork.
- Roast the pork and vegetables at a temperature of 350F for about 45-50 minutes or until the pork’s internal temperature reaches 145F. Use a wired meat thermometer to monitor the temperature without disturbing the roast.
- Allow the roast to rest at room temperature for at least 5-10 minutes before slicing. Then slice the pork and drizzle any remaining pan sauces over it.
How To Prep Ahead
Take a look at our favorite prep-ahead strategies for this recipe:
- Marinade: Prepare the marinade for the pork tenderloin in advance by combining the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper, and store it in the fridge.
- Prep the Vegetables: Chop up the baby potatoes and baby carrots ahead of time. Store them in an airtight container in the fridge for up to a day.
- Freeze: Cooked pork can be frozen in an airtight container for up to one month. Allow it to thaw and serve with freshly roasted vegetables.
What To Serve With Pork Tenderloin
Vegetables and Salads
- A side of Roasted Brussels Sprouts or a colorful Rainbow Roasted Vegetables medley is the perfect pairing.
- For a crisp salad, Caprese Pasta Salad with Basil Pesto or an easy chopped Greek Salad will complement the pork tenderloin beautifully.
Potatoes
- Whip up some creamy Instant Pot Mashed Potatoes, or try our favorite, Garlic Roasted Potatoes.
- For a twist, try a Sweet Potato Casserole or some deliciously cheesy Scalloped Potatoes.
Bread
- Some warm Dinner Rolls would be perfect with pork tenderloin.
- If you’re feeling adventurous, why not try making your own Homemade Cornbread or a batch of fluffy Buttermilk Biscuits?
Desserts
- We suggest a slice of Classic Apple Pie or a serving of Banana Pudding Cake.
- For chocolate lovers, a piece of our decadent Chocolate Kahlua Cake or a scoop of Homemade Chocolate Ice Cream would be the perfect end to the meal.
Commonly Asked Questions
The USDA Guidelines recommend an internal center temperature of pork to be at least 145F. After roasting, let the pork rest at room temperature for 5-10 minutes. The internal temperature will continue to rise a few degrees, often landing around the perfect range of 150-155F.
No, you don’t need to marinate the pork tenderloin before cooking. This recipe uses a simple marinade-rub that coats the pork tenderloin, and it goes straight into the oven.
We recommend using pork tenderloins for this recipe as they are smaller in size and much more tender than pork loins. However, if you would like to use a regular pork loin, we suggest slicing it into 4″ x 8″ pieces before using in this recipe, so as to mimic the size of tenderloins. Keep in mind regular pork loins are naturally tougher than tenderloins.
If the pork tenderloin is fully cooked before the vegetables are done, you can simply remove the tenderloin and keep it warm while the vegetables finish their beautiful browning in the oven.
The key to a tender and succulent pork tenderloin is to cook it at the right temperature and let it rest after roasting. This allows the juices to re-disperse throughout the roast, resulting in a juicy, tender, and succulent pork tenderloin.
The sheet pan pork tenderloin can be kept in the refrigerator for up to three days. Make sure to store it in an airtight container to maintain its freshness and flavor.
A faithful meat thermometer is essential in this recipe to guarantee that pork tenderloin is cooked to the right internal temperature. It helps you monitor the rising temperature without disturbing the roast.
Did you make this?
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Sheet Pan Roast Pork Tenderloin with Potatoes
Ingredients
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 5 TB high-quality balsamic vinegar
- 4 tsp pure honey
- 1 whole head garlic, peeled and minced
- ½ cup onion, minced
- ¼ cup fresh rosemary leaves, minced
- 2 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 lbs baby potatoes, roughly diced (about 2/3-inch diameter)
- 1 lb baby carrots, cut into 1/4-inch thick pieces
Instructions
- 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.
- 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.
- 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.
- 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. 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.
- 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.
- Allow roast to rest at room temp at least 5-10 minutes before slicing. The temperature will continue to rise during resting. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
Equipment
Notes
- Always pat your pork tenderloins dry with paper towels before seasoning; this helps the marinade adhere better and ensures a nice sear.
- For a high-quality balsamic vinegar, look for one that’s aged and has a thicker consistency, which will impart a richer flavor to your marinade.
- Don’t skip mincing your fresh rosemary leaves; this releases the oils and maximizes the herb’s aromatic contribution to the dish.
- Use a proper meat thermometer to check the pork’s internal temperature without disturbing the cooking process, aiming for 145F in the thickest part.
- Actual cook time will vary according to oven.
- If you find your pork is done before the veggies, tent it with foil after removing it from the oven; this keeps it warm and lets it rest, making it even more tender.
- Should your baby potatoes and carrots need more time, don’t be afraid to crank up the heat to 425F to achieve that perfect caramelization.
- Let the pork tenderloin rest for at least 5-10 minutes before slicing; this allows the juices to redistribute, resulting in juicier and more flavorful meat.
- When serving, don’t forget to drizzle the pork with any remaining pan sauces; they’re packed with flavor and make the dish even more succulent.
- 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.
- Serve your Sheet Pan Pork Tenderloin with creamy Instant Pot Mashed Potatoes, or try our favorite Garlic Roasted Potatoes.
Nutrition (per serving)
More To Cook And Eat
- Garlic Herb Roasted Potatoes – These Garlic Herb Roasted Potatoes are super quick and easy to make! They’re perfectly crispy on the outside and tender on the inside, making them the perfect side dish.
- Beef Tenderloin Roast with Red Wine Sauce – This roast is incredibly easy and impressive at the same time. It’s intensely tender, juicy, and flavorful, and the garlicky red wine sauce is stunningly delicious.
- Instant Pot Beef Pot Roast with Gravy – This Instant Pot Beef Pot Roast is super tender and packed with flavor. It features potatoes and carrots to make it a complete meal-in-one.
- Slow Cooker Pot Roast with Gravy – This Slow Cooker Pot Roast with Gravy is what comfort food is all about. Hearty, warm, and full of savory goodness in every bite.