This sheet pan pork tenderloin recipe has potatoes, carrots and seasoned pork tenderloin, all cooked on one pan in the oven. It’s a delicious family dinner that’s so easy to prep!
This Easy Pork Tenderloin Recipe is a Current Favorite in My House
Pork tenderloin is one of my family’s favorite dinners! Our go-to pork tenderloin recipes include my Easy Baked Pork Tenderloin, Grilled Pork Tenderloin and this sheet pan pork tenderloin.
This sheet pan recipe combines flavorful pork with vegetables for an easy one pan meal. It’s hearty enough to serve on its own, or you can pair it with a green salad or some bread. I love serving it with my Homemade Focaccia. It’s a great way to make double use of the fresh rosemary found in this recipe!
I season the pork with a simple dry rub made with pantry seasonings. The seasonings bring so much flavor and the lean pork tenderloin cooks up nice and juicy in the oven. I toss the vegetables with fresh rosemary, which brings such outstanding flavor. I couldn’t help sneaking a few more potatoes and carrots from the pan!
Ingredient Notes
Be sure to use a pork tenderloin, not pork loin, in this recipe. Pork tenderloin cooks relatively quickly and always turns out so juicy and tender. A pork loin is larger around and not as tender. If you have a pork loin, try my Pork Loin Roast Recipe.
- Pork Tenderloin: This long, thin cut of pork typically weighs about 1 pound. If you’re feeding big eaters, you can cook two pork tenderloins. (You may need to cook some of the veggies on a second pan to make everything fit.)
- Seasonings: I season the pork with paprika, garlic powder, dried thyme, salt and pepper. I also add 2 teaspoons of brown sugar to the rub. The mild sweetness balances out the savory flavors, and the sugar helps the rub to caramelize on the edges of the meat as it cooks.
- Olive Oil: Drizzling the pork with a little olive oil adds moisture and flavor. I also use olive oil on the vegetables.
- Baby Potatoes: I slice them in half before cooking, unless they’re very small. You want uniform pieces that are about 3/4-inch in size.
- Carrots: Cut them into 1-inch pieces on the diagonal. The goal is for the veggies to cook in the same time as the pork.
- Fresh Rosemary: I season the vegetables with the rosemary, plus salt and pepper. Trust me, it’s worth buying some fresh rosemary for this recipe. You can use dried in a pinch, but the flavor of fresh is so much better!
How to Make Sheet Pan Pork Tenderloin
Prep and season the pork: Pat the pork tenderloin dry and trim off any silver skin. The silver skin is a silver/white membrane on the side of pork tenderloin. It’s easy to trim off with a sharp knife. Place the pork in the center of a parchment-lined baking sheet. Sprinkle the seasonings over all sides of the pork and gently rub them into the meat. Then drizzle the 2 teaspoons of olive oil over the pork.
Add the vegetables: Place the potatoes and carrots in a large mixing bowl. Drizzle the olive oil over them and toss to coat. Sprinkle on the fresh rosemary, salt and pepper and toss to evenly coat the vegetables with the seasonings. Spread the potatoes and carrots around the pork tenderloin on the baking sheet.
Bake at 425°F for 25-35 minutes, tossing the vegetables halfway through the cook time, until an instant read thermometer inserted into the center of the pork registers at least 145° F. Let the pork rest for 5 minutes, then slice it and serve with the vegetables.
Recipe Variations
Sometimes I like to change up the vegetables that I use in this recipe. Here are a few ideas:
- Sweet potatoes are a great alternative to the baby potatoes. Cut them into 3/4-inch cubes, no need to peel them.
- Add a green veggie, like Brussels sprouts, broccoli, green beans or asparagus. These vegetables cook faster than potatoes and carrots, so wait and add halved Brussels sprouts or broccoli florets to the pan after the pork has been cooking for 10 minutes. Green beans and asparagus cook even faster, so wait and add them after the pork has been in the oven for 15-20 minutes.
- As an alternative to the fresh rosemary, sprinkle the vegetables with about 3/4 teaspoon each of garlic powder and Italian seasoning.
More Favorite Pork Recipes
- Baked Pork Chops. If you’re looking for a simple, everyday pork chop recipe, this is it!
- Bone-In Pork Chops. The bone keeps these extra juicy and flavorful.
- Oven Baked Ribs. This easy recipe makes the best fall-off-the-bone tender ribs.
- Crock Pot Pulled Pork. This easy recipe uses just a few ingredients to make BBQ pulled pork. I love serving it on soft buns for sandwiches.
Did you make this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Sheet Pan Pork Tenderloin Recipe
Ingredients
Pork & Seasoning:
- 1 pork tenderloin, about 1 pound
- 2 teaspoons brown sugar
- ½ teaspoon paprika, I used sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons olive oil
Remaining Ingredients:
- 1½ pounds baby potatoes
- 1½ pounds whole carrots, 6 medium carrots
- 2 tablespoons olive oil
- 1 ½ teaspoons chopped fresh rosemary*
- salt and pepper, to taste
Instructions
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Pat the pork tenderloin dry with paper towels. Trim off any silver skin. Place the pork tenderloin in the center of the baking sheet.1 pork tenderloin
- In a small bowl, stir together the brown sugar, paprika, garlic powder, dried thyme, salt and pepper. Sprinkle the seasonings over all sides of the pork and gently rub into the meat. Drizzle the 2 teaspoons olive oil over the pork.2 teaspoons brown sugar, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon salt, ⅛ teaspoon black pepper, 2 teaspoons olive oil
- Slice the potatoes in half (unless very small) and place them in a large mixing bowl. Slice the carrots on the bias/diagonal into 1-inch pieces. Cut any pieces that are very thick in half lengthwise. Place them in the bowl with the potatoes.1½ pounds baby potatoes, 1½ pounds whole carrots
- Drizzle the olive oil over the potatoes and carrots and toss to coat. Sprinkle the fresh rosemary, salt and pepper over them and toss to evenly coat the vegetables with the seasonings. Spread the potatoes and carrots around the pork tenderloin on the baking sheet.2 tablespoons olive oil, 1 ½ teaspoons chopped fresh rosemary*, salt and pepper
- Bake for 25-35 minutes, tossing the vegetables halfway through the cook time, until an instant read thermometer inserted into the center of the pork registers at least 145° F.
- Let pork rest for 5 minutes before slicing and serving it with the potatoes and carrots.
Notes
- Be sure to use a pork tenderloin, not pork loin, in this recipe. Pork tenderloin is a long, thin cut of meat that typically weighs about 1 pound. Pork tenderloin cooks relatively quickly and always turns out very tender and flavorful. A pork loin is larger around and not as tender. If you have a pork loin, try my Pork Loin Roast Recipe.
- Fresh rosemary will give you the best flavor. If you have to substitute dried, use about 3/4 teaspoon.
- Sweet potatoes are a great alternative to the baby potatoes. Cut them into 3/4-inch cubes. You don’t need to peel them.
- Add a green veggie, like Brussels sprouts, broccoli, green beans or asparagus. These vegetables cook faster than potatoes and carrots, so wait and add halved Brussels sprouts or broccoli florets to the pan after the pork has been cooking for 10 minutes. Green beans and asparagus cook even faster, so wait and add them after the pork has been in the oven for 15-20 minutes.
- As an alternative to the fresh rosemary, sprinkle the vegetables with about 3/4 teaspoon each of garlic powder and Italian seasoning.
