Oven Roasted Pork Tenderloin

Oven-roasted pork tenderloin cooked right on a sheet pan with carrots and potatoes — tender, juicy, and full of flavor. This easy one-pan meal comes together fast, roasts beautifully, and makes a cozy, no-fuss supper any night of the week.

Course Dinner, Entree

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 302kcal

Author Anne Clark

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

Same size veggies. Cut your potatoes and carrots into evenly sized pieces so everything roasts at the same pace.

Line the pan if you want easy cleanup. Parchment paper is great because it keeps the veggies from sticking and still lets everything brown.

Give everything space. Crowding the pan creates steam. Spread the veggies out so you get those pretty golden edges.

Meat thermometer. To be sure you’re cooking the pork to 145F, use a digital meat thermometer.

Finish under the broiler (optional). If you want a little extra color, pop the pan under the broiler for a minute or two.

Vegetable Swaps

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.

Nutrition