Sheet Pan Pork Tenderloin With Potatoes

This sheet pan pork tenderloin with potatoes is the kind of dinner that feels like a warm hug after a long day. The tenderloin roasts alongside golden potatoes, soaking up all the herbs and juices into a simple, satisfying meal.

It’s the kind of dish you want to come home to—easy to make, but full of comforting flavor. A few fresh herbs and a splash of olive oil turn everyday ingredients into something special without any fuss.

Ingredients

Here’s a simple, comforting sheet-pan meal that brings together tender pork and golden baby potatoes, all kissed with fragrant herbs. It’s the kind of home-cooked dish that feels just right any night of the week.

• 1 1/2 pounds pork tenderloin
• 1 1/2 pounds baby potatoes, whole
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions

Let’s keep this easy and beautiful. You’ll roast everything together on one pan, letting those potatoes soak up the herbs and the pork’s juicy goodness while it cooks. Simple steps lead to a dinner you’ll love coming back to.

1. Preheat the oven: Set your oven to 425°F (220°C) so it’s nice and hot, perfect for roasting the pork and potatoes until they’re golden and tender.
2. Prepare the marinade: In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, honey, kosher salt, and black pepper until smooth and fragrant.
3. Coat the pork tenderloin: Rub half of the marinade all over the pork, making sure every inch is covered; this will give it that lovely herb flavor and a touch of sweetness.
4. Toss the potatoes: Place the baby potatoes in a large bowl and pour the remaining marinade over them, tossing until each potato is well-coated with those garlicky herbs.
5. Arrange on the sheet pan: Spread the potatoes out evenly on a rimmed baking sheet, then nestle the pork tenderloin right in the middle so everything cooks together in one happy pan.
6. Roast until done: Pop the pan in the oven and roast for about 25 to 30 minutes, turning the potatoes once halfway through so they get nice and crispy; the pork should reach an internal temperature of 145°F (63°C).
7. Rest before slicing: Take the pork out and let it rest for 5 to 10 minutes on a cutting board—this keeps it juicy and tender when you slice.
8. Serve and enjoy: Slice the pork tenderloin into medallions and serve alongside the golden, herby baby potatoes—grab some crusty bread if you like, you’ll want to soak up those pan juices.

Tweaks and Additions

Here are some easy tweaks and additions to make this one-pan roast even more flavorful and inviting. Each one keeps the spirit of simplicity while adding a little twist to keep things interesting and tasty.

• Swap Dijon Mustard for Whole Grain Mustard: Using whole grain mustard instead of smooth Dijon adds a bit of texture and a subtle tang that plays nicely with the herbs and pork.
• Add Lemon Zest: Sprinkle some fresh lemon zest into the marinade to brighten the flavors and give the dish a fresh, zesty punch without overpowering the natural goodness.
• Include Crushed Red Pepper Flakes: A pinch of red pepper flakes in the marinade adds a gentle warmth that wakes up your taste buds but doesn’t steal the show.
• Use Fresh Sage Alongside Rosemary and Thyme: Adding fresh sage leaves deepens the herbal profile with an earthy, aromatic note that pairs beautifully with pork and potatoes.
• Toss in Some Pearl Onions: Adding pearl onions to the pan brings a hint of sweetness and a soft bite that complements the roasted potatoes perfectly.
• Finish with a Drizzle of Balsamic Vinegar: A splash of balsamic vinegar over the pork after roasting adds a touch of tangy sweetness that balances the savory flavors.
• Sprinkle Toasted Pine Nuts Before Serving: Adding toasted pine nuts on top gives the dish a lovely crunch and a rich, buttery note that feels just right.
• Stir in Chopped Fresh Parsley at the End: A handful of chopped parsley tossed over the finished dish gives a fresh, green lift that keeps each bite bright and cheerful.