This easy roasted Pork Tenderloin Sheet Pan Dinner is a complete meal that cooks up together with potatoes and carrots in the oven! Best of all, it requires only minutes of hands on prep time to do. Before you know it, you have dinner on the table!
I love a good sheet pan dinner. Everything cooks up together in the oven while you are freed up to do whatever it is you need to do before dinner time. On busy weeknights (and weekends too), these meals are a lifesaver.
I especially love one that looks and tastes amazing! While it may be easy, it tastes divine and feels special. This pork tenderloin sheet pan dinner is perfect for a weeknight, but also lovely to serve up to guests too! My kind of recipe!
I wrote this recipe out using a single pork tenderloin for a dinner for 2 (or 3). Because it is just my husband and me eating dinner, it works out better for us this way. I cook it up in a half sheet pan or a 8×12 baking dish. It can easily be doubled or tripled for a larger gathering. Super easy!
We love pork tenderloin recipes including my Pork Tenderloin with Apples & Onions recipe. The pork tenderloin recipe I am sharing with you today is just as delicious but with the added bonus of being pretty hands off.
How to make Pork Tenderloin Sheet Pan Dinner
Ingredients for sheet pan pork dinner
- Pork tenderloins
- salt and pepper
- Olive oil
- Balsamic vinegar
Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.
- Prepare the sheet pan: Preheat oven to 350F and line a sheet pan with foil. Drizzle the foil with olive oil.
- Arrange the pork and sides: Place the pork tenderloin in the centre of the pan and surround them with the potatoes, carrots and onions. Season everything generously with salt and pepper.
- Prepare the marinade: In a bowl, mix together the marinade ingredients. Pour the marinade over the pork tenderloin and the vegetables. Toss the vegetables lightly to ensure they are coated in the marinade.
- Roast: Roast for 45-50 minutes or until the pork tenderloin is cooked through. Remove from the oven* and let it sit for 5 minutes before slicing and serving. Spoon leftover pan sauce over the pork tenderloin before serving.
Tips for a successful recipe and how to adjust it this Pork Tenderloin Sheet Pan Dinner for a larger crowd
Tips for making this recipe:
- Be sure to foil your pan to avoid sticking. A generous greasing of olive oil on top of the foil also helps!
- If you are making this recipe as written, you can use a half sheet pan or even a 8×12 baking dish to cook the meal.
- If your meat cooks before your veggies are ready (or vice versa), remove what is cooked and set it aside while the rest finishes off in the oven. I slice my potato and carrot pieces so they aren’t too thick.
- Feel free to swap the veggies for your favourite. If you are using veggies that cook in less time, either remove them earlier or add them onto your pan part-way through the cooking process.
- Let the meat rest before slicing for best results.
Multiplying the recipe for a crowd
As written, this recipe serves about 3 people. It is only my husband and so this is perfect for us. In order to feed a family, its easy to double or triple the ingredients for this recipe. Otherwise, its basically the same recipe.
I have a few tips on how to double or triple this recipe for a crowd.
- Generally speaking, a 1/2 lb potatoes per person is a good serving size. I like to always add a bit more just in case I have a hungry guest (or a hungry husband), but that is up to you. For 2 people, 1 lb of potatoes is good. For 4, 2 lbs is good and so on.
- Be sure to space out your pork tenderloins on your pan so they are not pressed up against each other. This will ensure that they cook through in good time.
I hope you enjoy this recipe!
You may also like these other pork recipes:
If you love sheet pan meals, be sure to check out my posts for:
Pork Tenderloin Sheet Pan Dinner
- 1 lb pork tenderloins
- 1 1/2 lb potatoes sliced into wedges (not too thick or they will take longer to cook than the pork)
- 2 large carrots chopped into bite sized pieces
- 1 onion sliced
- salt and pepper
For the marinade:
- 2 tablespoons olive oil + more for drizzling on pan
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 sprig rosemary finely chopped
- Preheat oven to 350F and line a sheet pan with foil. Drizzle the foil with olive oil.
- Place the pork tenderloin in the center of the pan and surround them with the potatoes, carrots and onions. Season everything generously with salt and pepper.
- In a bowl, mix together the marinade ingredients. Pour the marinade over the pork tenderloin and the vegetables. Toss the vegetables lightly to ensure they are coated in the marinade.
- Roast for 45-50 minutes or until the pork tenderloin is cooked through. Remove from the oven* and let it sit for 5 minutes before slicing and serving. Spoon leftover pan sauce over the pork tenderloin before serving.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.