This sheet pan pork tenderloin is packed with hearty protein, roasted vegetables, and minimal cleanup. The sweet and tangy balsamic marinade gives the dish a bold flavor everyone loves.
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Pork Tenderloin Sheet Pan Dinner
If you have made a sheet pan meal before, you know how easy they are. This no-fuss meal has minimal cleanup with tons of flavor. With a little preparation, the oven does the rest of the work to create a satisfying meal. The pork turns out tender and juicy, and the veggies soak up all that sweet and tangy balsamic goodness. It’s a weeknight dinner that my family never gets tired of.
Ingredients, Substitutions, and Estimated Cost:
Here is everything you need to make this pork tenderloin recipe, along with some simple substitution recommendations.
- 1 ½ pounds pork tenderloin – Juicy protein that soaks up the marinade. Substitute boneless pork chops or chicken breasts. But you may need to adjust the cooking time.
- 1 small yellow onion, large chopped – Adds a sweet flavor that caramelizes while roasting. Use a red onion as an alternative.
- 2 cups yellow potatoes – Provides a creamy texture to the dish. You can also use russet or red potatoes.
- 2 large carrots – Gives a natural sweetness. Use parsnips or sweet potatoes if you do not have carrots.
- 1 pound bundle of asparagus – Try green beans if you do not have asparagus.
- ⅓ cup parsley – Add a fresh finish to the dish. Use cilantro as an alternative.
- 2 Tablespoons olive oil – Helps roast the veggies. You can use avocado oil instead of olive oil.
- ¼ cup honey – The honey adds more sweetness to the dish. Use maple syrup as a substitution.
- 3 Tablespoons balsamic vinegar – Adds a tangy taste to the marinade that helps balance the sweetness of the other ingredients.
- 2 teaspoons Dijon mustard – Deepens the flavor of the marinade. You can use regular mustard for a slightly different taste.
- 2 cloves garlic – Adds depth to the overall flavor. Use ½ teaspoon of garlic powder instead of fresh.
- 1 teaspoon salt and pepper – Enhances the overall flavor of the dish.
The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
How To Make Sheet Pan Pork Tenderloin
To make this recipe, add the pork and vegetables to the tinfoil boats, brush the marinade over them, and bake. Let me show you how.
- Prep the Pan – Lightly coat a large baking sheet with non-stick spray.
- Create a Foil Boat for the Pork – Tear a sheet of foil and form a shallow “boat” on one side of the pan. This helps keep the pork tender and contains the juices. Spray the inside of the foil with non-stick spray.
- Season the Pork – Place the pork tenderloin into the foil boat. Sprinkle it with salt and pepper on all sides.
- Add the Vegetables – Spread the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus across the other half of the baking sheet. Season them lightly with salt and pepper.
- Make the Marinade – In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
- Coat Pork and Vegetables – Drizzle the marinade over the pork and vegetables. Gently toss the vegetables to ensure they’re evenly coated in the marinade.
- Roast the Sheet Pan Meal – Bake for 40 to 45 minutes in a preheated 425°F oven, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and golden.
- Rest and Garnish – Let the pork rest for a few minutes before slicing. Top everything with chopped parsley and a drizzle of balsamic glaze just before serving.
Essential Recipe Tips
Cut your vegetables evenly so they roast at the same rate.
Use a meat thermometer to ensure the pork is cooked perfectly. You’re looking for 165°F.
Don’t skip the resting time after baking. This keeps the pork juicy.
Sheet Pan Pork Tenderloin
Recipe Cost $13.20 Serving Cost $1.65
Recipe Cost $ $13.20 Serving Cost $ $1.65Ingredients
INGREDIENTS:
- 1 ½ lbs pork tenderloin
- 1 small yellow onion large chopped
- 2 cups yellow potatoes cut into fourths
- 2 large carrots sliced
- 1 bundle of asparagus
- ⅓ cup parsley chopped
- 2 Tablespoons olive oil
- ¼ cup honey
- 3 Tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon salt
- 1 teaspoon pepper
GARNISHES:
- chopped parsley
- balsamic glaze
Instructions
- Start by preheating your oven to 425°F. Lightly coat a large baking sheet with non-stick cooking spray.
- Tear off a piece of foil and shape it into a shallow “boat” on one side of the baking sheet. This will help keep the pork tenderloin juicy and contain the marinade. Lightly spray the foil with non-stick spray as well.
- Place the pork tenderloin into the foil boat and season it with salt and pepper.
- On the other side of the baking sheet, spread out the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus. Sprinkle them with a bit of salt and pepper.
- In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until thoroughly combined.
- Pour or brush the marinade over both the pork and the vegetables, gently tossing the vegetables to ensure they’re well-coated.
- Place the baking sheet in the oven and roast for 40 to 45 minutes, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
- Remove the pork from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over everything and drizzle with balsamic glaze before serving.
Notes
Equipment
Nutrition
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Sheet Pan Pork Tenderloin Recipe FAQs
Yes, you can chop the vegetables and mix the marinade up to a day ahead. Store everything separately in the fridge, then assemble and roast when ready.
If your veggies are getting too brown or soft before the pork finishes, remove them from the pan and let the pork continue roasting. You can loosely tent the pork with foil to prevent over-browning.
Yes. If you’re avoiding added sugars (for Whole30 or personal preference), omit the honey, substitute it with date paste, or leave it out entirely. The balsamic and mustard still add great flavor.
Feel free to swap in green beans, broccoli, Brussels sprouts, sweet potatoes, or bell peppers. Choose vegetables with similar roasting times or add quicker-cooking ones (like asparagus) later in the baking process.
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