There is something so comforting about a dinner that fills the kitchen with balsamic warmth and garlicky aroma. This roast pork tenderloin comes out tender and juicy every single time, and the potatoes and carrots soak up all the savory pan juices. It tastes like a slow weekend meal, yet it is simple enough for a weeknight.
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This Sheet Pan Roast Pork Tenderloin with Potatoes has become one of my dependable fallback recipes. I tested the marinade several times until the balance of rosemary, garlic, and sweetness felt just right. The pork slices beautifully, the vegetables caramelize at the edges, and cleanup is surprisingly quick. Ready to make it together?
Why You Will Love This Recipe
- One pan for the entire meal
- Tender pork with a glossy balsamic finish
- Perfect for busy nights or cozy weekends
- Family friendly flavors that are easy to pair
- No special equipment required
INGREDIENTS
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 5 tablespoons balsamic vinegar
- 4 teaspoons honey
- 1 whole head garlic, peeled and minced
- ½ cup onion, minced
- ¼ cup fresh rosemary, minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 lbs baby potatoes, diced into roughly ⅔ inch pieces
- 1 lb baby carrots, sliced into ¼ inch pieces
Ingredient Notes and Substitutions
- Pork tenderloin cooks much faster than pork loin. Make sure you have the right cut so it stays tender.
- Fresh rosemary adds a bright herbal note. If using dried, reduce to 1 ½ tablespoons.
- A good balsamic vinegar helps the marinade turn into a rich glaze during roasting.
- Baby potatoes hold their shape well and roast evenly.
- Large carrots work fine when sliced thin for even browning.
INSTRUCTIONS
- Preheat your oven to 350F. Line a large sheet pan with foil and grease it generously. Pat the tenderloins dry and place them in the center of the pan.
- In a large bowl, whisk the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. The mixture should look glossy and smell deeply aromatic.
- Pour ⅓ cup of the marinade into a small separate bowl. This will be used for the pork.
- Add the potatoes and carrots to the remaining marinade. Toss until every piece is lightly coated. If a few pieces look dry, toss again to spread the mixture evenly.
- Drizzle the reserved marinade over the pork so the top has a shiny coating. Spread the vegetables around the tenderloins in a single layer.
- Roast for 45 to 50 minutes. The pork is ready when the center reaches 145F. I like using a thermometer that stays in the meat so I do not open the oven too often.
- If the pork finishes before the vegetables, transfer it to a platter and cover it loosely with foil. Increase the oven temperature to 425F and continue roasting the vegetables until they are browned and tender.
- Let the pork rest for at least 5 to 10 minutes. Slice it into medallions and spoon the warm pan juices over everything right before serving.
Pro Tips for Success
Top Tip
- Drying the pork helps the marinade cling and caramelize.
- Try to keep the vegetables cut to similar sizes for even roasting.
- If you prefer more browning, move the pan to a higher rack during the last few minutes.
- Do not skip the resting time. Resting helps the pork stay tender.
- Rotate the sheet pan halfway through roasting if your oven browns unevenly.
Storage and Reheating
- Refrigerate leftovers up to 3 days in an airtight container.
- Reheat in a 325F oven for about 10 minutes or until warmed through.
- Leftover vegetables are delicious crisped in a skillet the next day.
Make Ahead and Freezing
- Prepare the marinade and chop the vegetables up to 24 hours ahead.
- Marinate the pork up to 6 hours earlier if you like stronger flavor.
- Freeze cooked pork slices for up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Tips and Variations
- Add thyme or oregano for an extra herbal layer.
- Stir in a tablespoon of orange juice for a bright citrus note.
- Use maple syrup instead of honey for a slightly deeper sweetness.
- Choose pre chopped vegetables for a quick shortcut on busy days.
- Reduce the olive oil to lighten the recipe without losing too much moisture.
FAQs
You can, but the pork may cook faster than the vegetables. Keep an eye on it to avoid overcooking.
Crowded pans steam instead of roast. Spread the vegetables as much as possible in a single layer.
Maple syrup works well and gives the sauce a warm sweetness.
Use a thermometer and check the center of the thickest portion. Once it reaches 145F and rests, it will be tender and juicy.
📖 Recipe
Sheet Pan Roast Pork Tenderloin with Potatoes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Description
There is something so comforting about a sheet pan dinner that fills the kitchen with a warm, savory aroma. This roast pork tenderloin comes out tender and juicy, with balsamic-garlic pan juices that coat every golden potato and sweet carrot. It feels like a Sunday supper, yet the prep is simple enough for a weeknight.
Ingredients
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 5 tablespoons balsamic vinegar
- 4 teaspoons honey
- 1 whole head garlic, peeled and minced
- ½ cup onion, minced
- ¼ cup fresh rosemary, minced
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- 2 lbs baby potatoes, diced into roughly ⅔-inch pieces
- 1 lb baby carrots, cut into ¼-inch slices
Instructions
- Heat oven to 350°F and line a large sheet pan with foil. Grease the foil so the glaze doesn't stick. Pat the pork dry and lay both tenderloins in the center.
- In a large bowl, whisk the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. The mixture should smell bright and savory.
- Save ⅓ cup of the marinade in a small bowl to drizzle over the tenderloins later.
- Add the potatoes and carrots to the big bowl of marinade. Toss until everything glistens evenly.
- Drizzle the reserved marinade over the pork so the tops look glossy. Spread the potatoes and carrots around the pork in an even layer.
- Bake for 45 to 50 minutes, or until the pork reaches 145°F in the thickest section. Use a meat thermometer to check without opening the oven too much.
- If the veggies need more time, move the pork to a plate and cover loosely with foil. Increase oven temperature to 425°F and roast the vegetables until golden and tender.
- Let the pork rest 5 to 10 minutes. Slice into medallions and spoon the pan juices over everything. The glaze turns silky and coats each bite.
Notes
Drying the pork well helps the marinade cling and caramelize. Keep your vegetable pieces close in size so they roast evenly. If the pan juices start to darken, rotate the pan. For deeper browning, move the sheet pan to the upper rack during the last few minutes. Always rest pork tenderloin. It keeps every slice soft and juicy. Store leftovers in an airtight container up to 3 days. Reheat in a 325°F oven for about 10 minutes, or until warm. Leftover veggies crisp up beautifully in a skillet with a tiny splash of olive oil. Chop vegetables and mix the marinade up to 24 hours ahead. Marinate the pork for up to 6 hours if you prefer extra flavor. Freeze cooked pork slices up to 2 months. Thaw overnight and reheat gently.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 7g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
Serving Suggestions
Serve this dish with a crisp green salad, steamed green beans, or warm rolls to soak up the juices. It also pairs beautifully with creamy polenta or mashed cauliflower when you want something extra cozy. This meal fits right into fall and winter cooking, but I love it all year long.
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