Sheet Pan Pork Tenderloin with potatoes feels like a secret weapon for busy nights (or when I want to impress without stress). The pork turns out juicy and full of flavor, while the potatoes soak up all those savory juices—honestly, it’s hard to believe this meal is as healthy as it is satisfying.
PrintHow to Make Sheet Pan Pork Tenderloin and Crispy Potatoes for Dinner
Sheet Pan Pork Tenderloin with potatoes feels like a secret weapon for busy nights (or when I want to impress without stress). The pork turns out juicy and full of flavor, while the potatoes soak up all those savory juices—honestly, it’s hard to believe this meal is as healthy as it is satisfying.
- Prep Time: 20 min
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings 1x
- Category: Dinner, Main Dish
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 5 tablespoons high-quality balsamic vinegar
- 4 teaspoons pure honey
- 1 whole head garlic, peeled and minced
- ½ cup onion, minced
- ¼ cup fresh rosemary leaves, minced
- 2 teaspoons kosher salt
- ½ teaspoon 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
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Instructions
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Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.
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Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
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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.
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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.
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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.
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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.
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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.
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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.
Notes
- This recipe is meant for pork tenderloins, not pork loins. Tenderloins are much more tender and smaller; they also cook faster.
- Always pat your pork tenderloins dry with paper towels before seasoning; this helps the marinade adhere better and ensures a nice sear.
- 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 will balance out the acidity.
- Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
- 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.
- In order for the potatoes and carrots to cook simultaneously, you’ll need to cut them smaller than you may be used to.
- 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.
- Don’t forget to drizzle finished pork with any remaining pan sauces; they’re packed with flavor and make the dish even more succulent.
Why This Sheet Pan Pork Tenderloin 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. What you’ll love:
- Simple, Fresh Ingredients: You’ll use simple pantry ingredients that are easily found in most grocery stores.
- Easy Cleanup: 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.
- No Marinade Time: No need to marinate the pork beforehand; it goes straight into the oven, saving you time.
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. Tenderloins are much more tender and cook faster, as they’re a fraction of the size.
- 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. The flavor of your marinade is greatly affected by the brand of balsamic vinegar.
- 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. Cut them quite small, so they cook through easily.
Substitutions And Variations
- Protein: You can use this recipe with 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.
- 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.
Step-By-Step Sheet Pan Pork Tenderloin 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.
What To Serve with Pork Tenderloin Cooked with Potatoes & Carrots
A crisp salad will complement the pork tenderloin beautifully.
Some warm dinner rolls would be perfect with pork tenderloin.
Dessert
