Easy Sheet Pan Pork Tenderloin with Roasted Veggies

Meet the weeknight dinner that tastes like you tried but also like you love yourself: juicy pork tenderloin roasted on one sheet pan with sweet-tangy pineapple and a pile of colorful veggies. It’s sticky, savory, a little tropical, and ready before you can find the matching Tupperware lid. The soy-honey-garlic-ginger situation gets just enough help from sesame oil to smell like you know what you’re doing. You’ll get caramelized edges, tender pork, and the smug glow of someone who dirtied only one pan. Kind of. We both know I’m still using two because I “need room for browning.”

Last time I made this, my husband wandered in like a Food Network judge and asked if the pork was “resting.” Yes, Brad, the pork is resting—because I am not. The kids ate the pineapple first, declared the veggies “too green,” and then came back for thirds of pork once I called it “teriyaki bacon.” Meanwhile, I overloaded my pan like an optimistic raccoon and created a beautiful sauna. Did I switch to two pans for proper roasting? Yes. Did I complain about washing them? Also yes. Growth is a journey.

Time-Saving Hacks

– Marinate in a zip-top bag in the morning: soy sauce, honey or brown sugar, garlic, ginger, sesame oil, and a splash of pineapple juice. Refrigerate and feel superior all day.
– Use pre-cut pineapple and bagged stir-fry veggies. Yes, you’re paying for laziness. Worth it.
– Line the sheet pan with foil AND parchment. Double liner, zero scrub. Judge me when your pan isn’t welded with sugar.
– Preheat the sheet pan in the oven. Hot pan = instant sizzle = fake chef points.
– Microwave tougher veggies (carrots, cauliflower) 1-2 minutes before roasting so everything finishes together.
– Cut the tenderloin into two long pieces or thick medallions for faster, more even cooking.
– No fresh garlic? Use the jar stuff. Garlic snobs can take it up with my dishes.

Serving Ideas

– Steamed rice for the “I need dinner now” crowd. Coconut rice if you’re trying to impress your own reflection.
– Cauliflower rice for the person in your house who says “carbs” like a curse word.
– Lettuce cups, drizzle of leftover pan juices, flex your inner build-your-own-bar.
– Sesame noodles and a shower of green onions if you’re feeling extra (or pretending it’s Saturday).
– Serve with wine if the kids drove you nuts. Or bubbly water in a wine glass if you’re pretending to be responsible.
– Honestly, fork straight from the pan while standing at the stove. I don’t live by your plate rules.

What to Serve It With

– Simple sides: jasmine rice, quinoa, or garlicky mashed potatoes (chaotic but glorious with the sweet-salty sauce).
– Crunchy slaw: shredded cabbage + lime + sesame oil + a pinch of sugar = 90-second hero.
– Roasted extras: toss in bell peppers, red onions, snap peas, or broccoli if your crisper is giving side-eye.
– Saucy friends: a quick chili mayo or sriracha-lime drizzle if you like a kick.
– Fresh finishers: cilantro, mint, or green onions—just throw something green on top and call it balance.

✔Tips & Mistakes

– Don’t crowd the pan. If the veggies are spooning the pork, you’re steaming, not roasting. Use two pans like a rebel.
– Pat the tenderloin dry before it hits the pan so it actually browns.
– Roast at 425°F. Aim for pork at 145°F internal temp, then rest 5-8 minutes. Pink is okay. Dry pork is a crime.
– Add pineapple halfway through so it caramelizes without burning. Sugar is dramatic.
– Toss veggies with oil + salt separately from the marinade. Marinade belongs on pork, not soggy zucchini.
– Want glossy? Reduce leftover marinade to a quick glaze on the stove. Bring to a boil for a minute to keep it safe and shiny.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3-4 days, tightly sealed. Keep pork and veggies together for flavor happiness.
– Reheat: 350°F oven, 8-10 minutes, or skillet with a splash of water to wake it up. Microwave works—cover it and don’t overcook it.
– Freeze: Sliced pork freezes well up to 2 months. Veggies get mushy, but if future-you is desperate, future-you won’t care.
– Pro move: Save extra sauce or pan juices in an ice cube tray. Future stir-fry booster.

✔Variations and Substitutions

– Sweeteners: brown sugar, honey, maple—pick your personality. Less if you’re sweet enough already.
– Salty stuff: soy sauce ↔ tamari ↔ coconut aminos. Same vibe, different label.
– Oil: sesame oil is lovely, but olive or neutral oil will still get dinner on the table.
– Heat: add chili flakes, sriracha, or gochujang for the “I like to feel feelings” crowd.
– Citrus swap: no pineapple? Orange segments or a splash of OJ. Apple chunks if you’re feeling fall-ish.
– Veggie chaos: broccoli, peppers, red onion, carrots, Brussels sprouts—use what’s alive in your crisper.
– Different protein: chicken thighs (longer roast), salmon (shorter—add at the end), or extra-firm tofu (press first).
– Low effort: skip marinating, just brush on sauce mid-roast and call it “deconstructed.” It still counts.

Easy Sheet Pan Pork Tenderloin with Roasted Veggies

This weeknight-friendly sheet pan dinner features juicy pork tenderloin roasted alongside tender potatoes, sweet carrots, crisp green beans, and red onion—everything cooks on one pan for easy prep and cleanup.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 pound pork tenderloin trimmed
• ▢ 1 pound baby gold potatoes halved
• ▢ 0.75 pound carrots cut into 1 inch pieces
• ▢ 0.75 pound green beans trimmed
• ▢ 1 count red onion 1 medium, sliced
• ▢ 3 tablespoon olive oil
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon apple cider vinegar
• ▢ 3 clove garlic minced
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried thyme
• ▢ 1.5 teaspoon kosher salt
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 2 tablespoon fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with foil or parchment and lightly oil it.
• Pat the pork tenderloin dry and trim any silver skin. Set aside.
• In a bowl, whisk together olive oil, Dijon mustard, honey, apple cider vinegar, garlic, smoked paprika, dried thyme, kosher salt, and black pepper.
• In a large bowl, toss the potatoes and carrots with about half of the dressing. Spread them on the prepared sheet pan in a single layer and roast for 10 minutes.
• Rub the remaining dressing over the pork tenderloin. Add the green beans and red onion to the pan, tossing them lightly with any pan juices.
• Nestle the pork in the center of the pan and return to the oven. Roast for 15 to 18 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender.
• Optional: Broil for 2 to 3 minutes to caramelize the vegetables and brown the pork.
• Transfer pork to a cutting board and rest for 5 minutes. Slice and serve with the roasted vegetables. Garnish with fresh parsley.

Notes

For best results, pull the pork from the oven at 145°F and let it rest; it will stay juicy. Swap in broccoli, Brussels sprouts, or sweet potatoes based on what you have. Leftovers keep well for up to 3 days.