Easy Sheet Pan Pork Tenderloin Dinner with Potatoes and Vegetables
If you love dinners that don’t leave your kitchen looking like a tornado hit it, this sheet pan pork tenderloin dinner is for you. Juicy pork and perfectly seasoned veggies roast together on one pan in the oven. It’s simple, cozy, and exactly the kind of meal you can throw together on a busy night without sacrificing flavor.
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When you need a low-effort dinner that feels hearty and satisfying, this sheet pan pork tenderloin dinner delivers.
How to Make Sheet Pan Pork Tenderloin with Potatoes
Here are the ingredients you need to make this pork tenderloin sheet pan dinner, plus step by step instructions for how to make it.
Ingredients
- 2 lb Garlic and Herb Pork Tenderloin
- 2 pounds russet potatoes, washed and diced into 1 ½ -2 inch cubes
- 2 cups broccoli florets
- 2 cups baby carrots
- 2-3 tbsp olive oil
- 2 tsp Garlic powder
- 2 tsp Italian seasoning
Step by Step Instructions
1. Heat the oven to 375°F and line a rimmed baking sheet with parchment paper to keep cleanup easy.
2. Wash and cut the potatoes. Then cut the broccoli into bite-sized florets.
3. Add the potatoes, broccoli and baby carrots to a large bowl. Drizzle with olive oil, add the seasonings, and toss until everything is well coated.
4. Spread the vegetables out on the prepared sheet pan, leaving a rectangular space in the center. Then place the pork tenderloin in the center.
5. Bake for about 45 minutes. Remove the pan, slice the pork into 1½-2 inch pieces, then return it to the oven for another 5-15 minutes, until the pork is fully cooked and the vegetables are tender.
This is one of those recipes you’ll turn to on nights when you want something easy but still really good.The pork comes out tender, the veggies are perfectly roasted, and cleanup is basically done before you even sit down to eat. One pan, big flavor, and a dinner everyone’s happy about—hard to beat that combo.
More Sheet Pan Recipes
Sheet Pan Pork Tenderloin Dinner
Ingredients
- 2 lb Garlic and Herb Pork Tenderloin
- 2 pounds russet potatoes, washed and diced into 1 ½ -2 inch cubes
- 2 cups broccoli florets
- 2 cups baby carrots
- 2-3 tbsp olive oil
- 2 tsp Garlic powder
- 2 tsp Italian seasoning
Instructions
- Heat the oven to 375°F and line a rimmed baking sheet with parchment paper to keep cleanup easy.
- Wash and cut the potatoes. Then cut the broccoli into bite-sized florets.
- Add the potatoes, broccoli and baby carrots to a large bowl. Drizzle with olive oil, add the seasonings, and toss until everything is well coated.
- Spread the vegetables out on the prepared sheet pan, leaving a rectangular space in the center. Then place the pork tenderloin in the center.
- Bake for about 45 minutes. Remove the pan, slice the pork into 1½-2 inch pieces, then return it to the oven for another 5-15 minutes, until the pork is fully cooked and the vegetables are tender.
