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This Sheet Pan Pork Tenderloin is a dinner I make when I want everything finished at the same time without having to juggle multiple pans. I choose this recipe on busy evenings because the prep is quick and the oven does most of the work. It’s the kind of no-fuss sheet pan meal I know I can make anytime without overthinking.
👉 You are going to love my Sheet Pan Loaded Quesadillas for another easy meal.
This Sheet Pan Pork Tenderloin is made with pork tenderloin, fresh vegetables, and simple seasonings roasted together in the oven. Everything cooks on one pan, making cleanup easy and timing predictable. The pork stays juicy while the vegetables roast until tender. This recipe works well for busy weeknights when you want a balanced meal without extra effort.
Why you’ll love this recipe…
I choose this recipe when I want a dependable oven dinner that is hearty but not heavy. The vegetables cook right alongside the pork, meaning everything is ready at the same time. It is a straightforward meal that works well for both weeknights and relaxed weekends.
⏰ Total Time: 50 minutes
🍂 Perfect For: Easy weeknight dinners
🛒 Key Ingredients: Pork tenderloin, potatoes, asparagus
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerates well for leftovers
👉 If you like simple oven meals, my Sheet Pan Sweet Italian Sausage and Veggies is another great option.
Made With Love,
Table of Contents
- What You’ll Need for Sheet Pan Pork Tenderloin
- Full Ingredients List
- Swaps & Substitutions
- About What This Costs
- How to Make Sheet Pan Pork Tenderloin
- Sheet Pan Pork Tenderloins Variations
- Tips and Tricks
- Recipe FAQs – Sheet Pan Pork Tenderloin
- Serving Suggestions
- Make-Ahead, Storage & Reheating
- How I Use the Leftovers
- More Great Sheet Pan Meals
- Sheet Pan Pork Tenderloin Recipe
What You’ll Need for Sheet Pan Pork Tenderloin
- Pork Tenderloin: Roasts evenly and stays juicy when cooked to temperature
- Potatoes: Give the meal substance and roast well
- Asparagus: Cooks quickly and balances the richness of the pork
- Brussels Sprouts: Hold their shape and caramelize in the oven
👉 You need to try my Sheet Pan Steak Fajitas.
Full Ingredients List
- 1 Smithfield Applewood Smoked Bacon Tenderloin or any flavored pork tenderloin
- 1 lb asparagus, trimmed
- 1 lb brussels sprouts, halved
- 1 lb golden potatoes, cut into bite sized pieces
- 4 tablespoons olive oil
- 2 to 3 tablespoons lemon juice
- Dash of salt
- Dash of black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
🔒 The printable recipe card below includes the full ingredient list and exact amounts — perfect for saving or printing for later.
Swaps & Substitutions
- Swap asparagus for green beans if that is what you have on hand
- Use red potatoes instead of golden potatoes
About What This Costs
- Estimated total cost: $12 to $15
- Servings: 4
- Cost per serving: About $3 to $4
This estimate is based on average US grocery prices and may vary depending on location, store, and seasonal pricing. It works well for feeding a family without stretching the budget.
How to Make Sheet Pan Pork Tenderloin
Step 1: Preheat the oven to 400°F.
Step 2: In a large bowl, add the potatoes, asparagus, brussels sprouts, olive oil, lemon juice, salt, pepper, garlic powder, and paprika. Stir to coat everything evenly.
Step 3: Spread the vegetable mixture onto a greased sheet pan.
Step 4: Place the pork tenderloin in the center of the sheet pan.
Step 5: Bake for 40 to 45 minutes, checking at 30 minutes. If the pork is browning too quickly, loosely cover with foil.
Step 6: Cook until the pork reaches an internal temperature of 145°F.
Step 7: Remove from the oven and let rest briefly before slicing.
🔒 The step-by-step instructions are also available in the printable recipe card below — don’t forget to save it for later!
Sheet Pan Pork Tenderloins Variations
- Add sliced carrots for extra vegetables
- Serve with a drizzle of balsamic glaze after cooking
👉 For another sheet pan protein option, try Sheet Pan Mozzarella Stuffed Meatloaf.
My Pro TipS
Tips and Tricks
- Cut potatoes evenly so they finish cooking on time
- Lemon juice added before cooking keeps the vegetables bright
- Checking the pork early prevents overcooking
Recipe FAQs – Sheet Pan Pork Tenderloin
Yes, any pork tenderloin works well with this recipe.
Use a meat thermometer and cook until the pork reaches 145°F.
No, spreading them in an even layer helps them roast properly.
You can prep the vegetables earlier in the day and refrigerate until ready to cook.
👉 If you like make ahead dinners, Pot Roast in the Slow Cooker is a dependable option.
Serving Suggestions
- Serve with a side salad
- Add crusty bread for a fuller meal
- This pairs nicely with Easy One Hour Dinner Rolls.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers for up to 3 days
- Freezer: Freeze sliced pork separately from vegetables if needed
- Reheat: Warm in the oven or microwave until heated through
👉 For freezer friendly dinners, Slow Cooker Beef Stew is a good choice.
How I Use the Leftovers
- Slice pork for sandwiches
- Chop vegetables and add to omelets
- Reheat for quick lunches
More Great Sheet Pan Meals
If you make this, tag me @julia.pacheco.cooking on Instagram. I love seeing your dinners.
Sheet Pan Pork Tenderloin
Ingredients
- 1 Smithfield Applewood Smoked Bacon Tenderloin or any flavored pork tenderloin
- 1 lb asparagus, trimmed
- 1 lb brussels sprouts, halved
- 1 lb golden potatoes, cut into bite sized pieces
- 4 tablespoons olive oil
- 2 to 3 tablespoons lemon juice
- Dash of salt
- Dash of black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F.
- In a large bowl, combine the potatoes, asparagus, brussels sprouts, olive oil, lemon juice, salt, pepper, garlic powder, and paprika. Stir to coat evenly.
- Spread the vegetables onto a greased sheet pan.
- Place the pork tenderloin in the center of the pan.
- Bake for 40 to 45 minutes, checking at 30 minutes and covering loosely with foil if needed.
- Cook until the pork reaches an internal temperature of 145°F.
- Remove from the oven, rest briefly, then slice and serve.
Notes
- This recipe works best when the vegetables are spread in a single layer.
- Letting the pork rest helps keep it juicy.
- Leftovers reheat well for lunches the next day.
- You can prep the vegetables earlier to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wow my family loved this. My pork loin said to be heated at 350 for 45 minutes, so I put the potatoes and pork in together and then the asparagus in at the last 25. Tasted so good. Trying a new recipe of yours every night because I know they are always going to be a hit! My family thinks I am such a great cook now but really I am just following all of your recipes haha!
Tried this out and it was fabulous! I have never eaten asparagus before and I really enjoyed it 🙂 Winner with our family.
You are such a talented cook. Thank you for sharing your gift!
Looks delish! Asparagus and sprouts will be toast at the end of 40-45 mins… I’ll add them in at the last 20 mins.
Julie, I think 40 min is too much time for the Brussel Sprouts. Mine burned. I used baby potatoes and it was a minute or two too long for those as well. It was a very tasty dish. I’ll definitely make it again but I think I’ll try baking at 400 degrees and add the Brussel Sprouts the last 15 minutes.
Thank you for the recipes i cant wait to try the all for my family
Thank you for the recipes i cant wait to try the all for my family