This juicy Oven Roasted Pork Tenderloin is roasted in the oven on a sheet pan with tender potatoes and carrots. It's a perfectly seasoned, easy to make, delicious one pan meal.
Prep time: 15 minutes
Bake time: 30-40 minutes
For a change of pace, try this pork tenderloin with blackberry jam BBQ sauce!
Why You'll Love It
Sheet pan meal - who doesn't love a complete meal in one pan? You've got the main and two sides baked together.
Easy prep - mix up the seasoning blend, cut up the carrots and potatoes (no need to peel them!), place everything on a sheet pan, toss with olive oil and seasonings, and bake.
Simple spice rub ingredients - no fancy ingredients here; which means no wasting an ingredient you won't use again!
What is Pork Tenderloin
Pork tenderloin is that long, skinny cut that sits right along the backbone of the hog. It's a muscle that hardly does any work, so it stays extra lean and naturally tender.
It's not the same as a pork loin, which is much bigger, can be a little tough, and takes longer to cook.
If you love spicy food, my Spicy Pork Curry hits the spot. Cubed pork tenderloins are cooked in a skillet with bell peppers and a curry mixture that includes garlic, salt, and pepper.
Ingredient Photo with Notes
Pork tenderloins - they usually come in a pack of 2 boneless tenderloins. I would not substitute with a pork loin, which is a bigger cut of meat and not as tender.
Carrots - carrots go perfect with potatoes because they cook in about the same amount of time. They're naturally sweet too which brings the meal together nicely
Potatoes - Yukon Gold potatoes are creamy and tender when roasted and soak up the pan juices and seasonings. Use them for the best mashed potatoes!
Seasoning blend - this blend of herbs and spices is highly flavoful and used on both the tenderloins and the vegetables. You'll use all of the seasoning blend, so there's no waste.
Easy Vegetable Swaps
Here are some easy swaps that work great with pork tenderloin. Instead of potatoes and carrots, you can mix and match with any of these veggies:
- Sweet potatoes - Cut into chunks or thick wedges. They roast up tender with caramelized edges.
- Parsnips - A sweet, earthy swap that cooks just like carrots.
- Butternut squash - Cubed squash softens beautifully in the oven.
- Turnips - Mild and hearty, similar in texture to potatoes.
- Rutabaga - A little sweeter than turnips and perfect for roasting.
- Brussels sprouts - Halved sprouts crisp up around the edges.
- Red onion - Slice into thick wedges for a sweet, roasted flavor.Green beans - Add halfway through roasting so they stay crisp-tender.
How to Make Oven Roasted Pork Tenderloin
Recipe Tips for Success
- Trim the silver skin. That thin, shiny layer on the tenderloin won't soften as it cooks. Slip a knife under it and pull it off so the meat stays tender.
- Season generously. Tenderloin is lean, so give it plenty of flavor by using all of the seasoning blend.
- Use similar-sized veggies. Cut your potatoes and carrots (or swaps) into evenly sized pieces so everything roasts at the same pace.
- Don't overcook it. Pull the pork when it hits 145°F and let it rest for 5-10 minutes. That's how you keep it juicy, sha.
How to Serve It
Even though this Oven Roasted Pork Tenderloin is a full one-pan supper, you can still dress it up or round it out a bit if you want:
- Slice the tenderloin thin. Layer (or fan) the slices next to the roasted veggies for a simple, pretty presentation.
- Serve with warm French bread or cornbread to make it feel like a Sunday dinner.
- Add another side! This broccoli cauliflower salad is light and crunchy.
- A sprinkle of parsley or green onion gives the plate a fresh, finished look without extra work.
Storing and Reheating
- Store any leftover pork tenderloin and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat slowly in the microwave - don't cook it or it'll get dry.
- You can also freeze cooked pork tenderloin. It's easier to slice it first, then freeze it for up to 2 months.
Recipe FAQs
That's normal! Pork is safe at 145F when given time to rest. A little pink does not mean it's undercooked.
No searing needed for this one! But if you want to sear it, you can give it a quick sear first but this is totally optional.
Yes, go ahead and season the pork and the vegetables that have been tossed in olive oil. Cover and refrigerate for a few hours. Bake as directed.
If you tried this Oven Roasted Pork Tenderloin, please rate and review it below so I know how it turned out.
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More Pork Recipes You'll Love
Recipe
Oven Roasted Pork Tenderloin
Equipment
- large rimmed sheet pan
- measuring spoons
Ingredients
- 2 lbs pork tenderloin (not pork loin) usually comes 2 tenderloins to a package
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika or regular paprika for a milder flavor
- ¼ teaspoon dried thyme
- ¼-1/2 teaspoon cayenne pepper (optional)
- 6-8 Yukon gold potatoes, washed, dried, and cut into 1-inch chunks Peeled or unpeeled. You can also use red potatoes, baby potatoes, or fingerling potatoes
- 6-8 carrots, washed, dried, and cut into 1-inch chunks Peeled or unpeeled
- 3-4 Tablespoon olive oil
Instructions
- Preheat oven to 375. Line a large (approx. 12x18-inch), rimmed sheet pan with parchment paper (can skip if using a non-stick sheet pan).
- Mix together all the seasoning and spices and set aside. Taste test, if desired, and add additional seasoning.1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon smoked paprika, ¼ teaspoon dried thyme, ¼-1/2 teaspoon cayenne pepper (optional)
- Remove the silver skin (if any) from the pork tenderloin. Pat dry the pork.2 lbs pork tenderloin (not pork loin)
- Add the pork, potatoes, and carrots to the sheet pan.6-8 Yukon gold potatoes, washed, dried, and cut into 1-inch chunks, 6-8 carrots, washed, dried, and cut into 1-inch chunks
- Drizzle the olive oil over the pork and vegetables.3-4 Tablespoon olive oil
- Sprinkle everything with the seasoning blend and toss everything to coat well. Make sure the vegetables are in a single layer. I like to use my fingers to do this because it seems to better distribute the seasoning blend. Wash hands well.
- Bake 30-40 minutes, or until the pork's internal temperature is 145F with a thermometer. Veggies should be tender (you can flip then over halfway through the cook time).
- Remove the sheet pan from the oven and let the pork and veggies rest for 3-5 minutes.
- Slice on a bias and serve immediately.
Notes
Nutrition
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
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