This mustard and garlic marinated pork tenderloin is sweet and savory and cooked on a sheet pan with crispy Parmesan potatoes. It's an easy one-pan meal, perfect for a busy weeknight.
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Why this Recipe Works
Sheet pan meals are some of my absolute favorite recipes. They are perfect for weeknight dinners when you want a tasty meal without a lot of effort and cleanup. This sheet pan pork tenderloin recipe is a perfect example. Whip up a quick marinade and toss the meat in the fridge in the morning. In the evening just place it on the pan with some veggies, bake, and you're done!
This meal may be quick and easy, but it's also fancy enough that it makes a great option for a small Christmas dinner. And it's really easy to scale it up a bit for a larger crowd. Just add a few more pork tenderloins and extra potatoes, and you can easily feed 8 people.
Ingredients
- 1 pork tenderloin around 1 to 1½ pounds
Marinade
- ¼ cup olive oil
- 2 Tablespoons whole grain Dijon mustard
- 2 cloves minced garlic
- 2 Tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
Parmesan Potatoes
- 1½ pounds baby potatoes
- 1 Tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ cup finely grated Parmesan cheese
Mustard and Garlic Pork Marinade
Add the marinade ingredients to a small bowl and whisk to combine. Place the pork tenderloin in a large resealable plastic bag and pour the marinade over top. Seal the bag and refrigerate for at least 30 minutes, up to overnight.
Step-by-Step Instructions
- Preheat your oven to 425ºF. Line one-third of the sheet pan with foil and fold up the edge in the middle of the pan to create a divider to contain the marinade.
- Remove the pork tenderloin and place it on the foil then pour the remaining marinade over the top.
- Rinse your potatoes and cut them in half. Then toss with the olive oil, Italian seasoning, Parmesan cheese, salt, and pepper. Place the potatoes on the sheet pan, cut side down.
How to Roast Pork Tenderloin
Roast the pork tenderloin for 20 to 25 minutes until it reaches an internal temperature of 140°F. I highly recommend using a digital thermometer with an oven-safe probe to monitor the temperature. Pork tenderloin is a lean cut and this will ensure you don't overcook the pork tenderloin and dry it out.
Can I use Other Veggies?
The great thing about sheet pan meals is they are really flexible. This one is no different. You can use any veggies you like. The key is to use something that will cook in about the same time as the meat.
In this recipe, green beans, asparagus, or broccoli are all great options in place of, or alongside the potatoes. Diced butternut squash or sweet potatoes are good choices too.
If you want something that needs a longer cook time like whole sweet potatoes or baked potatoes, just start those an leave room on the pan to add the meat later in the cooking process.
Storage and Reheating Tips
Doubling up on the pork tenderloin is a great way to meal prep for the week with almost no extra effort. Store any leftovers in an airtight container and refrigerate for 3 to 4 days.
To reheat, I recommend warming up the leftovers in a toaster oven instead of a microwave to help crisp up the potatoes again.
More Sheet Pan Meals
📖 Recipe
Sheet pan Pork Tenderloin with Parmesan Potatoes
Ingredients
- 1 pork tenderloin, around 1 to 1½ pounds
Marinade
- ¼ cup olive oil
- 2 Tablespoons whole grain Dijon mustard
- 2 cloves minced garlic
- 2 Tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
Parmesan Potatoes
- 1½ pounds baby potatoes
- 1 Tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon Kosher salt
- ½ teaspoon fresh ground black pepper
- ¼ cup finely grated Parmesan cheese
Instructions
- Combine all marinade ingredients in a small bowl and whisk to combine.
- Add pork tenderloin to a large resealable bag and pour marinade over top then seal the bag and shake to coat the pork. Refrigerate for at least 30 minutes, up to overnight.
- Preheat oven to 425°F. Line ⅓ of the sheet pan with foil and fold up the edge to make a lip separating the open end of the pan.
- Add the marinated tenderloin to the foil lined section of the pan and pour the marinade over top.
- Toss the potatoes in the olive oil, salt, pepper, Italian seasoning, and Parmesan cheese then add to the other half of the pan, cut side down.
- Bake in the oven for around 25-30 minutes until the pork reaches an internal temperature of 140°F. Remove the sheet pan from the oven and set to broil then flip the potatoes and return the pan to the oven. Broil for 2-3 minutes keeping a close watch to avoid burning. Let the pork rest for 5 minutes before slicing and serving.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Adapted from Creme de la Crumb
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