Sheet Pan Pork Tenderloin

I think sheet pan meals are simply genius. They have always been a favorite way for me to get a healthy well-rounded weeknight meal on the table with ease. This sheet pan pork tenderloin is a one-pan meal that has quickly become a favorite for my whole family because the ingredients taste so good together. I get flavorful lean pork and two roasted veggie sides with minimal effort and no skillets to clean afterward. 

This post was created in partnership with our friends at Minnesota Pork Board.

Some Main Ingredients

This isn’t the full list of ingredients needed – just the main ones. Find the full ingredient list with exact measurements in the recipe card below.

• Pork tenderloin – this is a long, lean boneless cut of meat. You may find it labeled as pork filet, pork tender, or pork loin filet. Sometimes a pork tenderloin comes packaged as two thin loins together. If that’s the case, bake them both on the sheet pan. Pork tenderloin is different from pork loin (see this favorite grilled pork loin recipe). However, you may use a pork loin here and bake it a few minutes longer, until it reaches an internal temperature of 145°F. 
• Yukon gold potatoes – My kids and I love these tender, creamy potatoes. In this recipe, I slice them before roasting so they get tender and nicely browned on both sides. May sub small red potatoes or sliced sweet potatoes instead. 
• Asparagus – a favorite veggie that I look forward to using in asparagus recipes every spring. If asparagus isn’t your favorite or you can’t find it, use green beans or halved Brussels sprouts instead. 
• Grainy mustard – this condiment adds so much flavor, so don’t skip it. Opt for a mustard with seeds still visible, which is sometimes called stone ground mustard or whole grain mustard. May also use a favorite Dijon mustard for a smoother sauce. 

Making This Sheet Pan Dinner

One thing that is nice about this roasted pork tenderloin recipe is that the hands-on time is super minimal. I appreciate that I can have the entire kitchen cleaned up and the table set before dinner comes out of the oven. Here are the basic steps: 

• Make the spice rub: Preheat oven and stir together the spices. This same spice mix gets rubbed into the pork tenderloin and also tossed with the potatoes and asparagus.
• Roast the pork tenderloin and potatoes: Since they need to cook the longest, add the seasoning pork and potatoes to the baking sheet first, and roast them for 10 minutes. 
• Add the asparagus: Toss the potatoes so the other side gets crispy, too. Then add the asparagus to the sheet pan to roast, drizzling it with oil and some of the seasoning mix. 
• Make the dipping sauce: This sauce is so simple. While the pork and veggies are roasting, take a few minutes to stir together the mayonnaise and mustard. 
• Slice and serve: Once the pork tenderloin reaches 145°F on a meat thermometer, the dinner is ready to serve. Remove the pork to a cutting board and slice it into pieces. Serve the pork with the veggies and creamy mustard sauce. 

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serving Made Simple

You really don’t need to serve this dinner with anything else since it basically comes with the side dishes and condiments built right in. Sometimes when I make this recipe for my family, I serve it with a side of sourdough bread or some quick homemade biscuits to round things out.  

Storage Directions

Store leftovers in an airtight container in the fridge for up to 3 days. You can separate the pork and veggies into separate containers, if you’d like, but I just put everything together in one. 

The leftovers taste great the next day. I heat them up in a large skillet over medium-low heat with a few tablespoons of water until warmed through. Leftovers can also be heated in the microwave for 1-2 minutes.

Recipe

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Sheet Pan Pork Tenderloin Recipe

Dinner doesn’t get easier than this flavorful pork-and-veggie dinner that cooks all on one sheet pan. The simple method requires no marinade and no need to sear the meat first. It calls for everyday pantry spices, potatoes, asparagus, and a 2-ingredient creamy mustard dipping sauce. 

Prep: 15 minsCook: 30 minsTotal: 45 mins

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Servings: 4 servings 1x

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Ingredients

• 1 ½ teaspoons chili powder
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• ⅛ teaspoon chipotle powder, optional (sub paprika or omit for less heat)
• 1–1 ½ lbs Yukon gold baby potatoes, sliced ~¼ inch thick
• 1 tablespoon avocado oil or olive oil, divided
• 1 lb asparagus, medium thickness, ends trimmed* 
• 1 ¼ lb pork tenderloin 
• 2 tablespoons mayonnaise
• 2 tablespoons whole grain mustard (may substitute dijon)

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Instructions

1. Preheat the oven to 425°F. 
2. In a small bowl, combine the chili powder, onion powder, garlic powder, salt, pepper, and chipotle powder (if using); set aside. 
3. Place the sliced potatoes on a large sheet pan. Drizzle ½ tablespoon oil and ½ teaspoon of the seasoning mix over the potatoes. Toss to coat and spread out in an even layer. 
4. Pat the pork tenderloin dry with a paper towel. Place it in the middle of the pan. 
5. Set aside ½ teaspoon of the seasoning mix for the asparagus. Rub the remaining seasoning over the pork tenderloin, coating all sides. 
6. Place the sheet pan in the oven and bake for 10 minutes. 
7. After 10 minutes, remove the sheet pan from the oven and use tongs or a spatula to toss the potatoes and make room on the sheet pan for the asparagus.* 
8. Add the asparagus to the pan. Drizzle the remaining ½ tablespoon oil and the reserved ½ teaspoon seasoning over the asparagus. Use the tongs to toss the asparagus until coated, then spread it out in an even layer.
9. Return the pan to the oven and continue to bake until the pork reaches an internal temperature of 145°, 20 to 25 minutes more (check that the asparagus isn’t getting too browned, and remove it if it is.). 
10. Meanwhile, prepare the dipping sauce: In a small bowl, stir together the mayo and mustard until mixed. 
11. Slice the pork and serve it with the roasted vegetables and sauce.
12. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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Notes

*If the stalks of asparagus are very thin, add them to the sheet pan after 15 minutes, instead of after 10 minutes. Then roast everything for just 15 minutes more.

Nutrition Information

• Serving Size: 1/4 of the pork and veggies
• Calories: 374
• Fat: 15 g
• (Sat Fat: 3 g)
• Sodium: 540 mg
• Carbohydrate: 18 g
• (Fiber: 2 g
• Sugar: 4 g)
• Protein: 37 g
• Cholesterol: 92 mg

Dietary

Dairy-FreeGluten-freeGrain-FreeNut-freePaleoWhole30

© The Real Food Dietitians

Recipe By: Jessie Shafer

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