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Home » Recipes » Weeknight Meals

Sheet Pan Pork Tenderloin and Potatoes

Published: Dec 21, 2020 · Modified: Mar 6, 2023 by Scott · This post may contain affiliate links.

Jump to Recipe Print Recipe

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.

Overhead image of a sheet pan with sliced pork tenderloin and roasted parmesan potatoes.
Jump to:
  • Why this Recipe Works
  • Ingredients
  • Mustard and Garlic Pork Marinade
  • Step-by-Step Instructions
  • How to Roast Pork Tenderloin
  • Can I use Other Veggies?
  • Storage and Reheating Tips
  • More Sheet Pan Meals
  • 📖 Recipe
  • More Weeknight Dinner Ideas

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.
Marinated pork  tenderloin on a sheet pan with potatoes, ready to bake in the oven.

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.

The finished pork tenderloin is shown sliced and served on the sheet pan with potatoes.

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

  • Salmon filets coated with a honey mustard glaze on a sheet pan with asparagus and potatoes.
    Sheet Pan Salmon and Veggies
  • overhead image of a sheet pan with chicken thighs, potatoes, and broccoli.
    Sheet Pan Lemon Chicken with Potatoes and Broccoli
  • Overhead view of a table set with a sheet pan of roasted turey and stuffing with vegetables accompanied by a bowl of cranberry sauce and rolls.
    Sheet Pan Roasted Turkey Breast with Stuffing and Vegetables
  • Side angle view of the completed salmon shown covered in soy ginger glaze with roasted broccoli.
    Soy Ginger Glazed Salmon with Broccoli

If you try this recipe, don't forget to leave a RATING or COMMENT below. I would love to hear from you!!! And FOLLOW me on Pinterest, Facebook, and Instagram for all the latest recipes!

📖 Recipe

Sheet pan Pork Tenderloin with Parmesan Potatoes

This marinated pork tenderloin with crispy Parmesan potatoes is a perfect easy weeknight meal all on one sheet pan.
Author: Scott
5 from 2 votes
Print Pin Rate
Prep Time: 10 mins
Cook Time: 30 mins
Marinating Time: 30 mins
Total Time: 1 hr 10 mins
Servings: 4
Calories: 381kcal

Equipment

  • Stainless Steel Mixing Bowls
  • Whisk
  • Chefs Knife
  • Cutting board
  • sheet pan
  • Digital Meat Thermometer

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

Calories: 381kcalCarbohydrates: 31gProtein: 28gFat: 15gCholesterol: 65mgSodium: 688mg

* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.

Course: Main Course
Cuisine: American
Tried this recipe?Don't forget to leave a rating above and mention @disheswithdad or tag #disheswithdad on social media!

Adapted from Creme de la Crumb

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About Me

Hello, I'm Scott! ! I'm a former professional cook and a long-time home cook. I created this space to share my favorite quick and easy, family-friendly recipes and hopefully inspire you to try some of them for yourself!

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