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This Sheet Pan Pork Tenderloin is a flavorful, easy weeknight meal that delivers juicy pork and perfectly roasted veggies—all cooked on one pan for easy cleanup. A simple marinade infuses the pork with flavor while the potatoes and carrots caramelize beautifully. It’s an effortless way to serve up a restaurant-quality dinner at home.

For extra tender and juicy pork, use a meat thermometer to cook it to 145°F and let it rest for at least 5-10 minutes before slicing.

sheet pan pork tenderloin with potatoes and carrots topped with a glaze and fresh parsley.
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You Should Absolutely Make this Sheet Pan Pork Tenderloin

There’s something so satisfying about one pan recipes. I love how this sheet pan pork tenderloin delivers a full, balanced dinner with minimal effort.

The pork turns out incredibly tender and juicy, thanks to a simple marinade. One of my favorite tricks is to simmer the marinade, turning it into a sweet, delicious, and safe to eat pork tenderloin glaze. Roasting everything at high heat locks in the juices of the pork and gives the veggies caramelized edges.

I’ve made this recipe so many times—whether for busy weeknights or when I want something impressive without the hassle (kind of like sheet pan pork chops too). Plus, my kids gobble it up and cleanup is a breeze, which is always a win!

Need another sheet pan recipe? Try green goddess chicken, sheet pan greek chicken, or sheet pan sausage and veggies next.

Key Ingredients and Substitutions

sheet pan pork tenderloin ingredients on a cutting board.
  • Pork Tenderloin – This cut is naturally lean and provides nutrients like vitamin B12, iron, zinc and essential fatty acids. I buy mine at Costco for a great price and freeze extras for easy meals. It’s such a versatile protein you can pair with different veggies like I do in these pork lettuce wraps. Switch up the veggies with what you have on hand to save money and clean out the fridge!
  • Soy Sauce or Coconut Aminos – Adds umami depth while tenderizing the pork. If you’re gluten-free, go with coconut aminos. Balsamic vinegar would be a great substitute.
  • Dijon Mustard – A little tang and richness go a long way! You can swap for whole-grain mustard if you prefer a bit of texture.
  • Maple Syrup or Brown Sugar – Just a touch of sweetness balances the flavors and helps with caramelization.
  • Potatoes – Yukon gold, petite gold, or baby red potatoes work best because they hold their shape and get crispy on the outside.
  • Carrots – Roasting brings out their natural sweetness, making them the perfect side for the pork.

See the recipe card for full ingredients and amounts.

How to Make Sheet Pan Pork Tenderloin

marinating pork tenderloin in a freezer bag.

Step 1. Marinate the Pork. Whisk together the marinade ingredients and coat the pork tenderloin. Let it marinate for at least 1 hour or overnight for the best flavor.

sheet pan pork tenderloin before baking.

Step 2. Arrange the Ingredients. Add foil to half of the sheet pan, creating and edge on the side to protect the veggies from the juices. Remove the pork from the marinade and save it for later. Add the pork on the foil-lined section of the pan. Toss the potatoes and carrots with seasoning then spread them on the the other side.

roasted pork tenderlion and vegetables resting on a sheet pan.

Step 3. Roast. Bake at 425°F for 30 minutes, flipping the pork in its juices halfway through. Toss the veggies at the same time for even roasting. Let the pork rest for 5-10 minutes before slicing.

pork tenderloin glaze simmering in a pot on the stove.

Step 4. Make the Glaze (optional). While the pork rests, pour the reserved marinade into a small saucepan. Bring to a rolling boil for 5 minutes to kill any bacteria, then reduce and simmer until thickened.

Need more pork tenderloin recipes? Try pork tenderloin tacos or grilled pork tenderloin next. Or check out all of these pork recipes.

Recipe Tips

  • Check the internal temperature of the pork – It should be 145°F. Overcooking can result in dry pork (nobody wants this!).
  • Don’t skip the resting time – This keeps the pork juicy! It’s my tip for cooking all protein well, like grilled ribeye and baked chicken breast.
  • Want extra crispy veggies? Make sure they’re in a single layer, without overlapping, so they roast instead of steam.
  • Marinate overnight for the most flavor-packed, tender pork.

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe. 

Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. So when you buy pork at the grocery store or the farmers market, you are supporting Ohio farm families that produce that nutritious, sustainable pork.

sliced pork tenderloin on a sheet pan with roasted vegetables.

More Sheet Pan Meals to Try

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Sheet Pan Pork Tenderloin with Potatoes and Carrots

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This Sheet Pan Pork Tenderloin is a flavorful, easy weeknight meal that delivers juicy pork and perfectly roasted veggies—all cooked on one pan for easy cleanup. A simple marinade infuses the pork with flavor while the potatoes and carrots caramelize beautifully. It’s an effortless way to serve up a restaurant-quality dinner at home.
For extra tender and juicy pork, use a meat thermometer to cook it to 145°F and let it rest for at least 5-10 minutes before slicing.
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Molly Thompson

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Molly Thompson
Servings: 5 servings

Ingredients

Marinade

  • 3 Tablespoons olive oil
  • 3 Tablespoons soy sauce or coconut aminos
  • 2 Tablespoons lemon juice about 1/2 lemon
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 4 cloves garlic minced
  • 1 Tablespoon fresh chopped parsley or 1 tsp dried parsley
  • 1 Tablespoon maple syrup brown sugar, or honey

Pork and Veggies

  • 2 lb pork tenderloin
  • 6 large carrots peeled and sliced into 2-inch pieces
  • 1/2 lb potatoes diced into 1-inch cubes (I used petite gold)
  • 1 Tablespoon olive oil
  • 2 Tablespoons fresh chopped parsley or 1 1/2 tsp dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions 

  • Add all of the marinade ingredients to a large bowl or freezer bag and mix until combined. Place the pork tenderloin in the marinade and turn to coat. Refrigerate and marinade for at least one hour, or overnight.
    3 Tablespoons olive oil, 3 Tablespoons soy sauce, 2 Tablespoons lemon juice, 1 Tablespoon Dijon mustard, 1 teaspoon kosher salt, Black pepper to taste, 4 cloves garlic, 1 Tablespoon fresh chopped parsley, 1 Tablespoon maple syrup, 2 lb pork tenderloin
  • Preheat the oven to 425°F. Line half of a large rimmed baking sheet with foil, folding up the edges so the juices from the pork don’t run into the veggies while cooking. Grease the other side with nonstick spray or olive oil.
  • Remove the pork from the marinade, shaking off the excess, and place it on the foil side of the sheet pan. Save marinade to cook down into a glaze before serving if desired (definitely recommend!). Add the carrots and potatoes to the other side. Drizzle with olive oil and sprinkle with fresh parsley and spices. Toss to coat the veggies then spread them in an even layer without overlapping. This helps them crisp and caramelize rather than steam.
    6 large carrots, 1/2 lb potatoes, 1 Tablespoon olive oil, 2 Tablespoons fresh chopped parsley, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste
  • Roast in the preheated oven until the pork reaches an internal temperature of 145°F and the veggies are tender and caramelized, 28-32 minutes. Toss the veggies halfway through and broil the last 2-3 minutes, if desired, for extra flavor.
  • Remove from the oven and let it rest for 10 minutes. While it’s resting, make the glaze. Pour the reserved marinade into a small saucepan. Bring to a rolling boil and boil for 5 minutes to remove any bacteria. This makes it safe to eat. Simmer to reduce then taste and add more lemon juice or maple syrup to balance out any excess salt.
  • Slice the pork and drizzle the glaze on top. Serve warm with more chopped parsley.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Potatoes. You can use yukon gold, petite gold, or baby red potatoes
Glaze. It’s completely safe to consume the glaze if it boils for 5 minutes. This kills all of the bacteria. Cooking it down condenses the seasoning and salt in the glaze, so taste it and adjust as needed. You can add more acid (lemon juice) or maple syrup to balance out excess salt. I found the glaze to be salty when I tasted it by itself, but spread over the pork it was perfect and added an extra layer of seasoning and flavor.
Pork Tenderloin. Not to be confused with pork loin (which has more fat and takes longer to cook). I buy pork tenderloin from Costco because they’re high quality and you get 4 for about $1.99/lb. Cook two and freeze the extra two for another meal.
Foil. If you don’t have any foil, you can add the pork to a small baking dish and place it on the pan. You can put the veggies and pork on the same sheet pan in a pinch, but the pork releases a good amount of juices while it roasts, so expect some moisture to reach the vegetables.
More Vegetables. You can swap the potatoes and carrots for another vegetable that takes about 30 minutes to roast, like broccoli, onions, green beans, sweet potatoes, brussels sprouts, or butternut squash.
Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze pork and veggies in a sealed container or freezer bag for up to 3 months.
Reheat: Warm in the oven at 350°F for 10-15 minutes, in the microwave in 30-second intervals, or in a skillet over medium heat for 2-3 minutes per side, adding broth or reserved marinade to keep it juicy.
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