This easy recipe for making a sheet pan pork tenderloin is great for dinner on any day of the week and makes a delicious family meal without a lot of work.
Pork tenderloin is an easy and relatively quick dinner option. It's a good lean meat to cook for the family and if you have a nice sheet pan why not include some veggies and a starch so that you have everything in one pan?
Making a Sheet Pan Pork Tenderloin
For this recipe, I made a marinade for the pork and a dressing for the potatoes and tomatoes.
I love the colorful mini potatoes and tomatoes that you can now get at the grocery store. They taste great and the varying color adds a little feast for the eyes.
After you toss the tenderloins in the marinade and dress the veggies place them in a greased sheet pan. This one is more like a roasting pan but a lower-rimmed baking pan would work just fine.
This only needs to cook for a little more than 1/2 hour, turning everything halfway. You should check the pork with a meat thermometer and make sure it's cooked through to 145 degrees for safety.
Options - Substitutions
You can also use brussels sprouts, green beans, or carrots for this dish. Just make sure you cut up the carrot into thin slices or sticks so that they cook through at the same time as the pork.
In addition, you could also substitute sweet potatoes or butternut squash for the mini potatoes. Again, you will need to ensure they are cut up small enough so that they are cooked in the same timeframe as the pork. However, you could parboil them or partially cook them in the microwave before placing them into the oven.
Change up the marinade for the pork and/or the vegetables with your own favorites or simply use a good salad dressing.
It's a quick and tasty, weeknight dinner everyone will love. And, the great thing about sheet pan meals is you only have to clean one pan.
Sheet Pan Pork Tenderloin Recipe
- 2 pounds of pork tenderloin
- 1.5 pounds of mini potatoes
- 12 ounce box of mixed cherry or grape tomatoes
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of Parmesan cheese
- 1 teaspoon of chopped fresh thyme
- 1/4 cup apple cider vinegar
- 1/2 cup of extra virgin olive oil
- 2 tablespoons of brown sugar
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of black pepper
- 1 clove of garlic grated
- 1 teaspoon of fresh thyme leaves
- Preheat the oven to 400 degrees
- Toss the tenderloins in a large bowl with the marinade and place them on one side of a greased rimmed baking sheet.
- Toss the potatoes and tomatoes in a separate bowl with olive oil, Parmesan cheese, salt, pepper, and thyme.
- Place the potatoes and tomatoes on the other side of the sheet pan.
- Sprinkle a few sprigs of fresh thyme over the pork.
- Bake for 30 minutes turning the pork and tossing the vegetables about halfway.
- Place the sheet pan under the broiler for 5-10 minutes to brown.
- Check the temperature of the pork. It should read 145 degrees.
- Remove and let sit for 5 minutes before cutting the pork into thick slices.
- Serve on a large platter with the pork in the center surrounded by the vegetables.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
This sounds great Patti. Will have to try during the month of January. Wishing you and yours a Very Merry Christmas and the happiest of New years.
I hope you love it Paula. Merry Christmas and Happy New Year to you too!
Thank you Patti.