When you want a complete dinner with minimal cleanup, Sheet Pan Pork Tenderloin and Potatoes is the perfect solution. It’s simple, satisfying, and full of flavor. The pork tenderloin turns out juicy and tender, coated in a savory blend of herbs and spices, while the potatoes roast to golden perfection right alongside it. Everything cooks on one pan, making it an easy weeknight favorite or an impressive weekend meal that doesn’t demand hours in the kitchen.
2. Ingredients
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1 ½ pounds (about 700 g) pork tenderloin
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1 ½ pounds (about 700 g) baby potatoes, halved
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3 tablespoons olive oil, divided
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3 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon paprika
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½ teaspoon onion powder
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½ teaspoon salt
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½ teaspoon black pepper
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1 tablespoon Dijon mustard
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1 tablespoon honey
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Fresh parsley, chopped (for garnish)
3. Instructions
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Preheat the oven:
Set your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with oil. This ensures easy cleanup later. -
Prepare the potatoes:
In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half the minced garlic, ½ teaspoon salt, and a pinch of black pepper. Spread them out evenly on one side of the baking sheet. Roast the potatoes alone for 15 minutes to give them a head start since they take longer to cook than the pork. -
Prepare the pork tenderloin:
While the potatoes are roasting, pat the pork tenderloin dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil with Dijon mustard, honey, thyme, rosemary, paprika, onion powder, salt, pepper, and the remaining garlic. Stir to form a thick paste. Rub this mixture all over the pork tenderloin until evenly coated. -
Add the pork to the pan:
After the potatoes have roasted for 15 minutes, remove the pan from the oven. Push the potatoes to one side to make space and place the seasoned pork tenderloin in the center or on the other half of the pan. -
Roast everything together:
Return the sheet pan to the oven and roast for another 20–25 minutes, or until the pork reaches an internal temperature of 145°F (63°C) when checked with a meat thermometer. The potatoes should be golden brown and tender. -
Rest the pork:
Remove the pan from the oven and let the pork rest for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist and flavorful. -
Serve:
Slice the pork into medallions and serve with the roasted potatoes. Sprinkle chopped parsley on top for a fresh finish. You can also drizzle any pan juices over the top for extra flavor.
4. Cooking Time
Total: 45 minutes
Prep: 10 minutes
Cook: 35 minutes
5. Serving
Serves 4 people
6. Nutrition (per serving)
Calories: 410 kcal
Protein: 38 g
Fat: 14 g
Carbohydrates: 30 g
Fiber: 4 g
Sugar: 4 g
7. Tips
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Add vegetables: You can toss in green beans, carrots, or broccoli during the last 10–15 minutes of roasting for a full one-pan meal.
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Check doneness early: Pork tenderloin cooks quickly; remove it from the oven as soon as it reaches 145°F to prevent dryness.
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Use different potatoes: Red potatoes, Yukon gold, or even sweet potatoes all work beautifully in this recipe.
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Make it smoky: Add a pinch of smoked paprika or brush the pork with a bit of barbecue sauce near the end of cooking.
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Resting is key: Don’t skip the resting time—cutting the pork too soon will make it lose its juices.
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For extra crisp potatoes: Broil the pan for 2–3 minutes at the end for a golden, crispy finish.
8. Final Thought
This Sheet Pan Pork Tenderloin and Potatoes brings everything you love about a home-cooked meal—juicy meat, crispy potatoes, and comforting flavors—without any hassle. It’s a full dinner made on one pan, easy enough for weeknights yet special enough for guests. Serve it with a side of roasted vegetables or a simple salad, and you’ve got a meal that’s balanced, flavorful, and satisfying from the first bite to the last.
