Name: Sheet Pan Pork Tenderloin with Potatoes and Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Spanish
Ingredients: 1 1/2 teaspoons chili powder; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon sweet paprika; 1 teaspoon kosher salt, divided; black pepper; 4 tablespoons extra virgin olive oil, divided; 1 ½ pounds of pork tenderloin (1 or two pieces, depending on the size); 1 ½ pounds by red-skinned potatoes cut into 1/4-inch slices; 5-6 shallots, peeled and thinly sliced crosswise; 1 1/2 - 2 cups of cherry tomatoes; 6 cups broccoli florets (from 1 large crown or 2 small); 3 tablespoons high smoke-point cooking oil such as light olive oil or canola; 1-2 tablespoons balsamic vinegar; 1 tablespoon soy sauce

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This sheet pan pork tenderloin recipe is a weeknight game-changer. With just 30 minutes of prep, you get a whole meal of juicy and flavorful spice-crusted pork tenderloin with roasted baby potatoes, broccoli and cherry tomatoes. We all need more easy and flavorful sheet pan dinners in our lives.

sliced, roasted pork tenderloin on a sheet pan with broccoli, sliced potatoes and roasted tomatoes.

There's just something utterly delightful about a hearty, well-rounded meal all cooked on one pan. With recipes like this sheet pan pork tenderloin and my Portuguese-inspired baked chicken thighs with Potatoes, peppers and olives, you can get a fairly elaborate meal on the table with relative ease.

Here's what I love about this Sheet Pan Pork tenderloin recipe:

The prep time is only 30 minutes - for a whole dinner
The simple spice rub for the pork creates amazing flavor
Pork tenderloin is great for sheet pan dinners - It fits neatly down the center of the pan leaving plenty of room for the potatoes and veggies to surround it.
In keeping with the spirit of easy sheet pan meals, pork tenderloin is a cinch to cook. No fat to trim. Just season, sear and roast.
Excellent for weeknights - I love hearty healthy meals during the week, with lean protein and veggies. Pork tenderloin is one of the leanest cuts of meat around, with about the same amount of fat as a boneless, skinless chicken breast.

Roasted sliced pork tenderloin on a sheet pan surrounded by roasted potatoes, broccoli and cherry tomatoes.

Ingredients you'll need:

Pork tenderloin - Use one or two, depending on their size. You'll want at least a pound and a half to serve four people.

Chili powder, oregano, cumin, sweet paprika, salt and black pepper - mix up these spices to create a vibrant spice rub for the pork.

Baby Yukon Gold or Red-skinned potatoes - Baby potatoes have delicate skin that can be left on and they are the perfect size for roasting.

Shallots - I absolutely love the flavor of roasted shallots (red onions can be substituted).

Cherry Tomatoes - Burst roasted tomatoes are are sweet and juicy and delicious.

Broccoli - Broccoli is a fantastic vegetable for roasting on a sheet pan. It gets tender and slightly charred - yum!

How To Roast Pork Tenderloin on a Sheet Pan with Potatoes and Vegetables

Here's how to do it: Coat the pork tenderloin with oil and spices and sear it in a heavy skillet to brown it on all sides. Toss the veggies and potatoes with olive oil, salt and pepper and spread them out on a sheet pan, clearing a space down the middle to place the seared pork.

Roast the pork and veggies at 425ºf/220ºC for 18-20 minutes or until the pork reaches an internal temperature of 145ºF/63ºC. Remove the pork from the oven and continue to cook the potatoes and veggies for 10-12 minutes longer, until they're tender and lightly browned.

2 broccoli crowns, 6 red skinned potatoes, 6 shallots and a pint of cherry tomatoes on a white wooden tray

Mixing bowl filled with individual piles of cherry tomatoes, sliced poatoes, broccoli florets and sliced shallots

6 different spices in a glass bowl next to measuring spoons

spiced crusted pork tenderloin searing in a cast iron skillet

Sheet pan filled with veggies and potatoes, a slit down the center making room for a pork tenderloin.

seared pork tenderloin on a sheet pan surrounded by raw broccoli florets, cherry tomatoes and sliced potatoes

sliced roasted pork tenderloin on a sheet pan surrounded by sliced roasted potatoes, roasted cherry tomatoes and roasted broccoli

How to cook pork tenderloin on a sheet pan so it's tender and juicy every time

Pork tenderloin is a narrow, boneless, lean cut of pork that weighs around ¾ to 1½ pounds, not to be mistaken with a pork loin roast, which has a fat cap, can be sold with or without a bone and typically weighs between 2 and 4 pounds.

There's really no meat as delightfully tender as Pork tenderloin. But, you do have to be careful not to overcook it or it can quickly out. Don't worry, we're not gonna let that happen!

Here's what you can do to make sure your pork tenderloin comes out tender, juicy and flavorful every time:

Sear it - Pork tenderloin is not the most inherently flavorful cut of pork, but searing it over high heat caramelizes the natural sugars in the meat, forming a rich brown flavorful crust which enhances the finished dish.
Time it - Pay close attention to the specified cooking time in the recipe, but err on the side of caution and check the pork for doneness a couple of minutes early because oven temperatures can vary and so can the size of a pork tenderloin.
Test it - With a delicate cut of meat like pork tenderloin, it pays to use a digital cooking thermometer to test for doneness. Remove the pork tenderloin from the oven when it reaches its safe internal temperature of 145ºF/ 63ºC.
Rest it - If you slice pork tenderloin immediately after it comes out of the oven, the juices are likely to run out onto the cutting board, leaving the meat dry. Let the tenderloin rest or 5-10 minutes which will allow the juices time to redistribute. Then slice, serve and enjoy!

How to serve this dish

After the pork rests for a few minutes, slice it into medallions and arrange the slices on a platter. When the veggies and potatoes come out of the oven, drizzle them with olive oil, balsamic and soy sauce - my delicious secret sauce for roasted veggies. Mound the veggies around the pork and serve.

oval platter with sliced roasted pork tenderloin arranged down the center, surrounded by roasted potatoes, broccoli and cherry tomatoes.

For dinner with an added Spanish flair, serve this meal with homemade Spanish Romesco sauce. The sauce can be made up to a week ahead and it's incredible! If you have any left over, you'll want to use it on sandwiches, burgers, basically everything.

A plate with few slices of roasted pork tenderloin drizzled with Romesco sauce and surrounded by roused potaoes, broccoli and cherry tomatoes.

This is an update of a recipe I originally shared in May of 2015. I reduced the amount of salt slightly and increased the amount of cumin and paprika a bit, added new and improved photos, clearer instructions in the recipe card and more helpful information in the written post. I also changed the name. It used to be called "Spice Crusted Pork with Potatoes and Vegetables: Sheet Pan Dinner." The new name is more descriptive of the dish and flows better. I hope you enjoy this new and improved post and this delicious dish!

Here's the sheet pan pork tenderloin recipe. If you cook this dish, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!

Recipe

Sheet Pan Pork Tenderloin with Potatoes and Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Author: Lisa Goldfinger
Total Time: 1 hour
Yield: 4-5 1x

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Description

Tender juicy spice-crusted roasted pork tenderloin with potatoes, tomatoes and broccoli, all cooked on a sheet pan. This is a great dish for weeknight dinner. For extra Spanish flair, serve it with vibrant Spanish Romesco Sauce!

Ingredients

Units Scale

Equipment: 1 sheet pan

1 ½ teaspoons chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon sweet paprika
1 teaspoon kosher salt, divided
black pepper
4 tablespoons extra virgin olive oil, divided
1 ½ pounds of pork tenderloin (1 or two pieces, depending on the size)
1 ½ pounds by red-skinned potatoes cut into ¼-inch slices
5-6 shallots, peeled and thinly sliced crosswise
1 ½ - 2 cups of cherry tomatoes
6 cups broccoli florets (from 1 large crown or 2 small)
3 tablespoons high smoke-point cooking oil such as light olive oil or canola
1-2 tablespoons balsamic vinegar
1 tablespoon soy sauce

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Instructions

Preheat the oven to 425ºF/220ºC and place an oven rack in the center position.

Mix the chili powder, oregano, cumin, paprika, ½ teaspoon of salt and ¼ teaspoon black pepper together in a small bowl. Place the pork on a plate and spoon 1 tablespoon of olive oil over it. Roll it around to coat. Sprinkle spice mix evenly over pork and rub it in gently with your fingers. Let the spices soak into the meat while you prepare the veggies.
In a large bowl, toss potatoes, tomatoes, broccoli and shallots with 3 tablespoons olive oil and ½ teaspoon salt. Spread veggies out on the sheet pan in a single layer and arrange the potatoes so they lie flat against the pan. Set aside while you sear the pork.
Heat the 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. When hot, sear and brown the pork on all sides, for a total of about 5 minutes. Clear a space down the center of the sheet pan and slide the pork in between the veggies. Place the pan in the oven and roast for 15-20 minutes. At 15 minutes, check the pork for doneness (internal temperature of 145ºF/63ºC) using a meat thermometer. When the pork reaches its safe internal temp, transfer it to a plate and tent loosely with foil.
Give the potatoes and veggies a toss with a spatula and return them to the oven for 10-15 minutes longer, or until tender and lightly browned. Remove from oven. Drizzle veggies and potatoes with a tablespoon or two of balsamic vinegar, a tablespoon of olive oil and a tablespoon of soy sauce and give them a toss. Taste and season with salt and pepper, if needed.
Once the pork has rested for 10 minutes, transfer it to a cutting board, slice into medallions and serve it immediately with the potatoes and veggies.

Accompaniments: For extra Spanish flair, serve this dish with delicious Spanish Romesco Sauce, which can be prepared up to a week ahead.

Notes

If you want to make ingredient substitutions, baby Yukon Gold potatoes will work well in place of baby red-skinned potatoes, cocktail or grape tomatoes can be used in place of cherry tomatoes, and thinly sliced red onions can replace the shallots.

For juicy tender pork tenderloin, pay close attention to timing and check the pork for doneness after 15 minutes. I highly recommend using a meat thermometer to test for doneness (145ºF/63ºC), as the pork can easily dry out when it's overcooked by even a couple of minutes.

Prep Time: 30 mins
Cook Time: 30 mins
Category: Sheet Pan Dinner
Method: Roast
Cuisine: Spanish