This delicious Pork Tenderloin Sheet Pan Dinner is a perfect way to have a flavorful meal with little effort. The easy-to-follow recipe results in a juicy and succulent piece of meat that will satisfy even the most discerning palate.
With just a few simple ingredients, you can have a fantastic meal that the whole family will love with this sheet pan pork tenderloin recipe. Plus, clean up is a breeze thanks to the one-pan cooking method.
If you've never cooked pork tenderloin before, don't worry – it's actually quite simple. This particular recipe is also very forgiving, so even if you overcook it a little bit, it will still be a delicious dinner.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Baby potatoes
- Fresh green beans
- Olive oil
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Boneless pork loin
- Honey
- Soy sauce
- Garlic cloves
- Fresh parsley
- Fresh rosemary
How to Make Sheet Pan Pork Tenderloin
Prepare. Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray or line with parchment paper.
Assemble. Place your potatoes and green beans on the sheet pan on opposite sides. Drizzle the oil, garlic powder, onion powder, salt, and pepper over the potatoes and green beans, and stir to coat.
Place the pork in the center of the sheet pan. It's okay if it sits on top of the veggies.
Combine the honey, soy sauce, garlic, parsley, and rosemary in a small bowl, whisking together.
Pour the sauce over the pork tenderloin. You could also marinate the meat in the sauce overnight for even more flavor and easier prep.
Cook. Bake for 40-50 minutes until the pork reaches an internal temperature of 145°F and the potatoes and green beans are tender.
Finish. Allow the pork to rest for 5- 10 minutes before serving.
Tips for Success
Here’s how to make sure your Sheep Pan Pork Tenderloin turns out perfect!
Use a meat thermometer. Check the internal temperature of the thickest part of the meat. Once the temperature reaches a minimum internal temperature of 145 degrees F, you'll know it's fully done.
Allow the pork to rest. Once it's out of the oven, let the pork loin rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, so they don't all pour out when you cut into it.
Easy Sides for Pairing with Sheet Pan Pork Tenderloin
If you want to keep things super simple, pair your Sheet Pan Pork Tenderloin with roasted vegetables or salad. If you’re up for putting in a little more effort, here are some easy side dish ideas that will go well with the flavors in this recipe:
- Rice or noodles
- Mashed potatoes
- Steamed veggies
- Butternut squash
- Fresh fruit
- Sweet potato
- Corn on the cob
- Rolls or biscuits
- Macaroni and cheese
- Twice-baked potatoes
How to Store and Reheat Leftovers
Pork tenderloin is best if used within 3-4 days of being cooked. Store leftovers in an airtight container in the fridge.
To reheat, place desired amount of pork in a baking dish. Cover with foil and heat at 350 degrees F until warmed through. Pork can also be reheated using the microwave, heating in 30-second increments until warm.
Can I Freeze This Recipe?
Yes! This easy sheet pan meal can be frozen either before or after cooking.
To freeze before cooking, place the pork and vegetables in a freezer-safe bag or container. Pour the marinade over the top, seal, and freeze for up to 3 months. Thaw overnight in the fridge before cooking as directed.
To freeze after cooking, allow the pork and vegetables to cool completely. Place in a freezer safe bag or container, seal, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Substitutions and Variations
If you would like to switch up the veggies in this recipe, feel free! Some other veggies that would be delicious roasted alongside the pork tenderloin are:
- carrots
- sweet potatoes
- turnips
- parsnips
- Brussels sprouts
- cauliflower
- broccoli
Some other variations for this recipe include:
- Changing up the flavors in the spice rub (try a Cajun or Creole blend!)
- Using different herbs in the honey sauce (dill, thyme, Italian seasoning, oregano, chili powder, etc.)
- Adding some chopped onions or shallots to the vegetables before roasting
- Using different kinds of potatoes such as russet, Yukon gold, or red potatoes.
FAQ's
Yes, you could use green beans, wax beans, or even lentils.
If your pork is overcooked, it will be dry. I suggest slicing the meat thinly and serving it with a sauce or gravy.
Yes, it is safe to eat pork that is slightly pink in the center. The USDA recommends cooking pork to an internal temperature of 145 degrees F. However, if you are not comfortable with pork that is slightly pink in the center, you can cook it to 160 degrees F.
If you don’t like honey, I suggest using a couple tablespoons of brown sugar or agave nectar.
This is when you allow the meat to sit in the pan right after it comes out of the oven; this allows the juices of the meat to stay in when you cut it.
You can, but it’s not necessary. I find that searing the pork tenderloin before roasting helps to create a nice crust on the outside of the pork, but if you prefer, you can skip this step.
You can, but it’s not necessary. I find that covering the pork loin with aluminum foil helps to keep it moist, but if you prefer, you can leave it uncovered.
The key to cooking a pork tenderloin without drying it out is to not overcook it. Pork tenderloin is best cooked to an internal temperature of 145 degrees Fahrenheit. To ensure that your pork tenderloin cooks evenly, use a meat thermometer and insert it into the thickest part of the pork loin. Once it reaches 145 degrees Fahrenheit, remove it from the oven.
More Sheet Pan Recipes
- Sheet Pan Sticky Sesame Chicken
- Sheet Pan Sausage and Peppers
- Sheet Pan Shrimp Fajitas
- Sheet Pan Chicken Nachos
Did you make this recipe? Leave a star rating and I'd love to hear from you in the comments below.
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Sheet Pan Pork Tenderloin Dinner
Ingredients
- 1 pound baby potatoes, halved
- 1 pound green beans, ends trimmed
- 3 Tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 pounds pork tenderloin
- ¼ cup honey
- ¼ cup soy sauce
- 6 garlic cloves, minced
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh rosemary
Instructions
- Preheat the oven to 425°F. Spray a sheet pan with nonstick spray or line with parchment paper.
- Place the potatoes and green beans onto a large sheet pan on opposite sides. Drizzle the oil, garlic powder, onion powder, salt, and pepper over the potatoes and green beans, and stir to coat.
- Place the pork in the center of the pan.
- Combine the honey, soy sauce, garlic, parsley, and rosemary in a small mixing bowl. Pour the sauce over the pork tenderloin.
- Bake for 40-50 minutes until the pork reaches an internal temperature of 145°F.
- Allow the pork to rest for 5- 10 minutes before serving.
Notes
- Storage: Pork tenderloin is best if used within 3-4 days of being cooked. Store leftovers in an airtight container in the fridge. To reheat, place desired amount of pork in a baking dish. Cover with foil and heat at 350 degrees F until warmed through. Pork can also be reheated using the microwave, heating in 30-second increments until warm.
- Meat thermometer: The key to cooking a pork tenderloin without drying it out is to not overcook it. Pork tenderloin is best cooked to an internal temperature of 145 degrees Fahrenheit. To ensure that your pork tenderloin cooks evenly, use a meat thermometer and insert it into the thickest part of the pork loin. Once it reaches 145 degrees Fahrenheit, remove it from the oven.
- Variations: Use a spice rub (try a Cajun or Creole blend instead of the soy sauce mixture), change the herbs in the sauce (dill, thyme, Italian seasoning, oregano, chili powder, etc.), or add chopped onions or shallots to the vegetables before roasting.
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