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4.8 from 630 votes

Sheet Pan Roast Pork Tenderloin with Potatoes

This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10
Calories: 299 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 2 lbs pork tenderloins boneless
  • ½ cup extra virgin olive oil
  • 5 TB high-quality balsamic vinegar
  • 4 tsp pure honey
  • 1 whole head garlic peeled and minced
  • ½ cup onion minced
  • ¼ cup fresh rosemary leaves minced
  • 2 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 lbs baby potatoes roughly diced (about 2/3-inch diameter)
  • 1 lb baby carrots cut into 1/4-inch thick pieces

Instructions

    Cup of Yum
  1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.
  2. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  3. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade.
  4. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  5. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
  6. Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.
  7. If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender - check often for doneness. Actual cook time depends on the size of cut pieces.
  8. Allow roast to rest at room temp at least 5-10 minutes before slicing. The temperature will continue to rise during resting.  Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

Notes

  • Actual cook time will vary according to oven.
  • If you tried this recipe and loved it, please come back and give it a rating. We ❤️ hearing from you! 
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  • Always pat your pork tenderloins dry with paper towels before seasoning; this helps the marinade adhere better and ensures a nice sear.
  • For a high-quality balsamic vinegar, look for one that's aged and has a thicker consistency, which will impart a richer flavor to your marinade.
  • Don't skip mincing your fresh rosemary leaves; this releases the oils and maximizes the herb's aromatic contribution to the dish.
  • Use a proper meat thermometer to check the pork's internal temperature without disturbing the cooking process, aiming for 145F in the thickest part.
  • Actual cook time will vary according to oven.
  • If you find your pork is done before the veggies, tent it with foil after removing it from the oven; this keeps it warm and lets it rest, making it even more tender.
  • Should your baby potatoes and carrots need more time, don't be afraid to crank up the heat to 425F to achieve that perfect caramelization.
  • Let the pork tenderloin rest for at least 5-10 minutes before slicing; this allows the juices to redistribute, resulting in juicier and more flavorful meat.
  • When serving, don't forget to drizzle the pork with any remaining pan sauces; they're packed with flavor and make the dish even more succulent.
  • Balsamic vinegar quality and flavor varies widely between brands; we recommend using a high-quality balsamic vinegar that's rich, thick, sweet, and fruity - it balances out the acidity. If you love your choice of balsamic vinegar, use the full 6 tablespoons. 
  • Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
  • This recipe is meant for pork tenderloins, which are much more tender and smaller in size than pork loin. 
  • In order for the potatoes and carrots to cook properly, you'll need to cut them smaller than you may be used to. 
  • Serve your Sheet Pan Pork Tenderloin with creamy Instant Pot Mashed Potatoes, or try our favorite Garlic Roasted Potatoes.

Nutrition Information

Serving 1serving Calories 299kcal (15%) Carbohydrates 23g (8%) Protein 21g (42%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 59mg (20%) Sodium 497mg (21%) Potassium 866mg (25%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 6279IU (126%) Vitamin C 20mg (22%) Calcium 36mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 299

% Daily Value*

Serving 1serving
Calories 299kcal 15%
Carbohydrates 23g 8%
Protein 21g 42%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.03g 2%
Cholesterol 59mg 20%
Sodium 497mg 21%
Potassium 866mg 18%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 6279IU 126%
Vitamin C 20mg 22%
Calcium 36mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.