This sheet pan pork tenderloin is one of those meals that looks impressive but is actually easy! The marinade is a mix of pantry staples that brings out the best in the pork. Add in some hearty veggies and you’ve got a complete meal with hardly any cleanup.
Why You Should Make This Pork Tenderloin Sheet Pan Dinner
- Balanced meal in one pan: You get protein and veggies all at once. No need to juggle separate pots or think about side dishes.
- Flavor-packed: The marinade uses simple ingredients but adds a ton of flavor. You can throw it together in minutes and let it do all the heavy lifting.
- Kid-friendly flavors: The honey and soy in the marinade give the pork a mild, slightly sweet flavor that even picky eaters usually love. It’s a great way to get kids on board with dinner.
I’ve got a handful of easy sheet pan dinners I keep coming back to, like my One Pan Chicken Thighs and Veggies, and Shrimp Boil Sheet Pan. But this pork tenderloin has a spot at the top of the list. The marinade uses stuff I already keep in the pantry, so I don’t have to plan ahead or make a special trip to the store.
Ingredients and Substitutions
- Pork tenderloin – 1-inch-thick bone-in pork chops can be used instead of the tenderloins. Pork loin is not a good substitute as it cooks differently.
- Yukon gold potatoes – Red, russet, or baby potatoes work too. Just cut them into similar sized chunks.
- Brussels sprouts – Broccoli or green beans can work if you’re not a fan of brussels sprouts.
- Carrots – Parsnips, or turnips can be used instead, or just leave them out.
- Olive oil – Avocado oil or vegetable oil are both fine swaps.
- Salt and pepper – No substitutions.
- Soy sauce – Tamari or coconut aminos are good options if you need a gluten-free alternative.
- Honey – Maple syrup or brown sugar can be used in place of honey.
- Apple cider vinegar – White wine vinegar or rice vinegar are good alternatives.
- Dijon mustard – Stone ground mustard or yellow mustard can be used if needed, but Dijon adds the best flavor.
- Garlic powder – Three cloves of fresh garlic can be used. I prefer the powder, though, as the fresh garlic can char in the oven.
- Smoked paprika – Regular paprika can work, but you’ll lose the smoky flavor.
Mandy’s Top Tip
Pick pork tenderloins that are similar in size and weight. Right around 1 pound each works best. This helps everything cook evenly and gives the pork just enough time to rest while the veggies finish roasting.
Tips for Success
Marinate ahead of time – I like to make the marinade in the morning and let the pork sit in it while I’m at work. The extra time really lets the flavors soak in
Even veggie chunks – Cut the veggies into evenly sized chunks so they roast at the same speed. Oversized pieces can end up undercooked.
Rest the pork – Let the pork rest for about 5 to 10 minutes before slicing. This keeps the juices locked in and makes every bite tender and juicy.
Making the Sheet Pan Pork Tenderloin and Veggies
First, you’ll marinate the pork in a quick mix of pantry staples. Then you’ll toss the veggies with oil and seasoning, arrange everything on a sheet pan, and roast until the pork is juicy and the veggies are golden and tender.
Marinate the pork.
Add everything to the sheet pan.
Season the veggies.
Roast.
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Sheet Pan Pork Tenderloin and Veggies
Ingredients
- 2 (1-pound) pork tenderloins
- 1 ½ pounds Yukon gold potatoes cut into 1 ½ inch chunks
- 12 ounces brussels sprouts halved
- 2 large carrots cut into 1 ½ inch chunks
- 1 ½ tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
For the marinade
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
Instructions
- In a small bowl, whisk together all the marinade ingredients.
- Place the pork tenderloins in a large resealable bag or dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 12 hours.
- Preheat oven to 400 degrees F.
- Arrange the potatoes, brussels sprouts, and carrots on a large sheet pan. Drizzle with olive oil, season with sea salt and black pepper, and toss to combine. Push the veggies to the edges of the pan, leaving space in the center for the pork.
- Remove the pork from the marinade and place it in the center of the sheet pan. Arrange the veggies in an even layer around the pork.
- Roast for 25 to 30 minutes or until the pork reaches 145 degrees F.
- Transfer the pork to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes before slicing.
- While the pork rests, return the veggies to the oven to finish roasting.
- Serve the sliced pork with the roasted vegetables.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the pork and veggies together or separate if you prefer.
- Freeze: Slice the cooked pork and place it in a freezer-safe bag or container with the veggies. Freeze for up to 3 months.
- Reheat: Warm in a 350 degrees F oven for about 10 to 15 minutes or until heated through. You can also reheat in the microwave in short intervals to avoid drying out the pork.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.