Sheet Pan Pork Tenderloin with Potatoes and Carrots

pork tenderloin sliced on a sheet pan with roasted carrots and vegetables.

Sheet Pan Pork Tenderloin with Potatoes and Carrots

5 from 3 votes

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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Prep Time10

Cook Time30

Total Time40

Servings: servings

Author: Molly

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

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.

Nutrition

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