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 sophisticated dish that’s perfect for busy weeknights or special occasions and the best part? It all comes together in one pan!
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
Video: Watch Us Make This Recipe
Why This Recipe Stands Out
We’re all about easy, delicious, and healthy meals, and this sheet pan pork tenderloin ticks all the boxes. It’s a one-pan wonder that’s perfect for busy weeknights or recipes for special occasions. Here’s why we can’t get enough of this recipe:
- Simple: This recipe uses simple, fresh ingredients that you probably already have in your pantry.
- Convenient: Like my sheet pan chicken and potatoes, this is a one-pan meal, meaning less cleanup and stress with more time to enjoy your meal.
- Versatile: This recipe is perfect for a casual family dinner or a special occasion.
- Flavorful: The combination of balsamic vinegar, honey, garlic, and rosemary gives the pork a rich, savory taste that’s hard to resist, much like our Grilled Pork Chops.
- Healthy: Packed with lean protein from the pork and nutrients from the baby potatoes and carrots, it is a balanced meal in one pan.
- Time-Saver: No need to marinate the pork beforehand; it goes straight into the oven, saving you time.
- Perfectly Cooked: The recipe guarantees that the pork and vegetables finish cooking at the same time, so everything is perfectly cooked and ready to serve.
- Customizable: You can easily swap out the vegetables by taking some inspiration from our Easy Roasted Vegetables recipe or add your favorite herbs and spices to make this recipe your own.
Key Recipe Ingredients
- Boneless Pork Tenderloins – We use about two pounds of this tender and succulent meat. It is the star of our dish and cooks up beautifully in the oven.
- Balsamic Vinegar – This is one of the main ingredients in our marinage. 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 – Just a touch of honey enhances the sweetness of the balsamic vinegar and balances the savory flavors in this dish.
- Fresh Rosemary Leaves – Minced and added to the marinade, the rosemary leaves lend a fragrant, earthy note to the pork tenderloin.
- Baby Potatoes and Baby Carrots – These veggies are roughly diced and cooked alongside the pork tenderloin. They absorb the flavors of the marinade and become beautifully browned in the oven.
Substitutions And Variations
This sheet pan roast pork tenderloin with potatoes is a flavor-packed, easy-to-make dish that’s perfect for any occasion. But don’t feel confined to the recipe. Let’s explore some fun substitutions and variations to spice things up:
- The Meat: Try using chicken breasts or even turkey tenderloins, keeping in mind that cooking times may vary.
- Marinade-Rub: Try adding a touch of mustard, apple cider vinegar, or even a splash of your favorite whiskey for an unexpected twist.
- Herbs and Spices: Feel free to experiment with other herbs like thyme, sage, or oregano. A little smoked paprika or cayenne pepper could also add an exciting kick like it does it our popular Chicken Shawarma recipe.
- Different kinds of Vegetables: How about sweet potatoes or parsnips for a change? Or add some bell peppers and zucchini for a splash of color.
- Different Sweetener: Substitute honey with brown sugar or maple syrup like our Saucy Apple Pork Chops.
Step-By-Step Recipe Instructions
- Line a large baking pan with foil, grease it generously, and place the pat-dried pork tenderloins in the center. Set aside.
- In a large bowl, mix together olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper to create the marinade.
- Set aside a 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
This sheet pan pork tenderloin is easy to make, but we have some additional tips to make it even simpler. Take a look at our favorite prep-ahead strategies for this recipe:
- Marinade: You can prepare the marinade for the pork tenderloin in advance. Combine the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper, and store it in the fridge. When you’re ready to cook, just take it out and let it come to room temperature before using.
- Prep the Vegetables: Feel free to 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. When you’re ready to cook, toss them in the marinade and they’re ready to go.
- Freeze: You can even freeze the cooked pork in the freezer in an airtight container or ziploc bag for up to one month. Simply allow it to thaw and served with freshly roasted vegetables.
What To Serve With Pork Tenderloin
Vegetables and Salads
- Sheet pan pork tenderloin pairs wonderfully with a variety of vegetables. We recommend trying it with a side of Roasted Brussels Sprouts or a colorful Rainbow Roasted Vegetables medley.
- If you’re craving a salad, Caprese Pasta Salad with Basil Pesto or an easy chopped Greek Salad will complement the pork tenderloin beautifully.
- Potatoes are a classic side for pork tenderloin, and if you serve even more of them. 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 is always a good idea when it comes to rounding out a meal. 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?
- And, of course, no meal is complete without dessert. After enjoying your sheet pan pork tenderloin, 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 145 F. After roasting, let the pork rest at room temperature for about three minutes. During this resting period, 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 without any chilling time needed.
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.
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
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 4-6 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
- 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.
- 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.
- 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)
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