This Spanish style spice crusted pork tenderloin with potatoes and vegetables is a whole delicious dinner cooked on one sheet pan in the oven.
One of my favorite side dishes is a big pile of roasted potatoes, vegetables and onions. I decided to make a whole meal of it by adding Spanish-style spice crusted pork to the mix.
My recipe for Spanish Romesco Sauce inspired this sheet pan spice-crusted pork recipe. I needed something to sauce!
The spice crusted pork and veggies are totally delicious on their own, but if you have the time to make romesco, it’s quite a fabulous sauce and will add another layer of excitement to this dish.
How To Make A Sheet Pan Dinner
I love a sheet pan dinner. It’s rustic and easy to throw together.
The basic recipe for a sheet pan dinner is:
- chop up lots of veggies and potatoes into bite sized pieces.
- Toss everything together in a big bowl with a few tablespoons of olive oil and some kosher salt.
- spread everything out on into a single layer on a sheet-pan.
- If you’re adding meat or chicken, spice it and sear it first, to get some good flavor on the outside. Add it to the pan with the veggies.
- Set the pan in the oven and roast.
Sheet Pan Spice Crusted Pork
For this recipe the pork tenderloin is marinated in a homemade Spanish-style spice rub with chili powder, oregano, cumin, paprika, salt and pepper. The pork needs a half hour to soak up the flavors of the spices.
While the pork is marinating and the oven is pre-heating, slice and chop the vegetables: broccoli, potatoes and shallots. Toss them with olive oil and salt and spread them out on a sheet-pan.
Then give the spice crusted pork a quick sear to toast the spices and add some flavor. Place it on the sheet-pan and set the pan into the oven.
Dinner will be ready in a half hour.
This is a flexible recipe. Use my spice rub or your own favorite. Substitute onions for shallots, red bell pepper strips for tomatoes, brussels sprouts for broccoli, beef tenderloin or boneless chicken, instead of pork, etc….
Here’s the recipe for spice crusted pork with potatoes and vegetables. As always, I’m eager to know if you try any of my recipes and how you like them. So if you try this recipe, please let me know what you think by leaving a star rating and a comment at the bottom of this post.Print
Spice Crusted Pork with Potatoes and Vegetables: Sheet Pan Dinner
An easy recipe for a sheet pan dinner of spice-crusted roasted pork, potatoes, tomatoes, shallots and broccoli.
- Prep Time: 35 mins
- Cook Time: 30 mins
- Total Time: 1 hour 5 minutes
- Yield: 4-5 1x
- Category: Main Course
- Method: Oven
- Cuisine: Spanish
Rub For the Pork:
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/8 teaspoon sweet paprika
- 1/2 teaspoon kosher salt
- black pepper
- 1 pork tenderloin, trimmed (about 1 1/2 pounds)
For the Potatoes and Vegetables:
- 6 medium red-skinned potatoes (1 1/2 pounds), cut crosswise into 1/4-inch slices
- 5–6 shallots, peeled and thinly sliced crosswise
- 1 container of cherry tomatoes (1 1/2 – 2 cups)
- 6 cups broccoli florets (from 1 large crown or 2 small)
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- Fresh ground pepper, to taste
- Marinate the Pork: Preheat oven to 425ºF. Mix spices together in a small bowl. Place the pork on a plate and spoon olive oil over it. Roll it around to coat. Sprinkle the spice mix evenly over pork and rub it in gently with your fingers. Let it marinate at room temp for 1/2 hour. (or you can do this ahead and keep it in the fridge for up to 4 hours. Let it come to room temp for 1/2 hour before cooking)
- Prepare Potatoes and Vegetables: Put potatoes, tomatoes, broccoli and shallots into a large bowl. Pour olive oil over veggies and sprinkle salt on. Toss. Spread onto a baking sheet with edges, into a single layer, making sure potato slices are separated. Set aside.
- Sear the Pork and Roast Everything: Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet. Sear and brown the pork on all sides, for a total of about 5 minutes. Make some room on the sheet pan to slide the pork in between the veggies. Put the pan in the oven and roast for 20 minutes. (Pork should have an internal temp of 145ºF) Transfer pork to a plate and tent with foil and let it rest for 10-15 minutes. Give the potatoes and veggies a toss and let them cook for 10-12 minutes longer, until the are tender and starting to brown.
- To Serve: Slice the pork and serve it with the potatoes and vegetables.
- Accompaniments: Serve with Spanish Romesco Sauce on the side, if you like. Or, if you like, toss veggies with a little olive oil, balsamic vinegar, and soy sauce before serving. Season with salt and pepper, to taste.
Keywords: Sheet Pan pork potatoes and vegetables, sheet pan dinner, Spanish style pork with potatoes and vegetables
If you like the concept of cooking a whole meal on one sheet pan, check out this roundup of tasty sheet pan dinners from Cooking Light.