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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Servings:
Calories: 120kcal
Ingredients
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.