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
- 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
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.
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.
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.
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.
More Sheet Pan Meals to Try
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Sheet Pan Pork Tenderloin with Potatoes and Carrots
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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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Loved this! Family ate it up!
Thank you so much!
A new weeknight staple! I used tiny potatoes and baby carrots, so there was minimal cutting involved. The glaze was soooo delicious. Even the toddlers gobbled it down!
Thank you so much Grace!
Super easy to follow and really enjoyed this recipe! I am new to the kitchen and your recipes are fantastic.
Thank you so much Sophie! So glad to hear this.
This was really good! The glaze was a little salty after it reduced so I do wish I had tested it like you suggested (but I forgot). It was still really good on the pork though. My vegetables were not done at the same time as the pork so I had to cook them longer but still a good & easy recipe. Will definitely make again for sure!
Thank you Betsy!
We just finished eating this dish. Yummo it was a huge hit, I paired it with oven roasted corn on the cob. The pan sauce was amazing as well. I think the next time I will jazz up the potatoes and carrots a little more. The meat was so tender and juicy , will definitely make this again.
Thank you Janice!
I’m making this today. I will give a follow up review after we eat. It smells amazing and was very easy to put together.
I am a fan of 100% of your recipes I make. This one was especially a win because as I was prepping my Costco pork loin in order to make my meal prep shredded IP pork, using your recipe as always, I realized my husband bought an extra big loin. So I had the bright idea to use part of it to make this recipe – having remembered seeing it in a recent email. I chuckled at your mention of the Costco pork loin 🙂 Great minds think alike! And in the end, it was super easy and super delicious. I went extra simple by using the tiny organic baby carrots from Aldi – no need to cut! The whole family loved this meal. Another win from you – one of many! Forever grateful.
Laura! Thank you so much. What a great compliment. I’m so glad you enjoyed the recipe!! 🙂
Definitely adding this to our meal rotation! Prepped the marinade the night before, and we were able to throw this together so quickly after getting home from work. Highly recommend following the instructions for making the leftover marinade into a glaze. It would have been amazing still without, but that really made it exceptional. Already looking forward to the leftovers tomorrow!
Wow what a great compliment. So glad you loved it Caroline!
Wow! What a great compliment. Thank you so much Caroline!
What an amazing dish! Definitely a keeper! It will become part of our regular family rotation.
Love it when we make it in the rotation, Kathleen. Thanks for sharing!