My husband isn’t a picky eater, but there are a few things he dislikes. Pork chops are one of those things, much to my dismay. He loves ham and pork tenderloin, though, and I can work with that. We don’t have ham very often, but pork tenderloin has become a staple around here. I love to grill, air fry, and roast it for an easy weeknight dinner. That’s why this Sheet Pan Roast Pork Tenderloin with Potatoes was a must-try. It combines one of our favorite cuts of meat with vegetables on the side for a complete all-in-one meal. Let’s give it a try!
This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.
The Ingredients
I planned on making this recipe a few weeks ahead of time, so I was able to buy a package of pork tenderloins when it was on special (there were two in the package). I froze it and moved the package to the refrigerator to thaw two days before I planned to make it.
Tip: I love that pork tenderloin is almost always sold vacuum packed. They last for along time in the refrigerator and can also be frozen without risking freezer burn. It makes it easy to buy several when I find them on special. Sometimes I even buy them pre-seasoned for even easier dinners.
As usual, I had the basics on hand, so no need to buy the olive oil, balsamic vinegar, honey, kosher salt, or pepper. That left a few things to pick up at the store, but not too many.
I found everything I needed at my usual grocery store. I was especially happy that they had bags of the baby carrots and potatoes in the exact amounts needed.
The Process
I really appreciated how the steps for this Sheet Pan Roast Pork Tenderloin with Potatoes recipe were written. Each part was broken down into simple steps that were easy to follow. The recipe walked me through the whole process, but things didn’t quite go as planned.
The notes did say the carrots and potatoes would need to be cut into smaller pieces than normal, but I used the photo to judge the size of the potatoes and carrots when cutting them up. Or not cutting them up in the case of the carrots. They were baby carrots and looked small enough. I did cut up the baby potatoes, but I only quartered them. Big mistake!
I popped the sheet pan into the oven with my meat thermometer set to beep when the pork reached 145℉, or so I thought. Unfortunately, I didn’t look at the display carefully, and the alert wasn’t set. The pork ended up roasting for the full 45 minutes and reached 156℉. It was well done but fortunately it was still very juicy.
However, the potatoes and carrots were not done. I removed both tenderloins to a plate, covered them with foil, and turned up the oven to finish the vegetables. I gave them another 15 minutes until they looked and felt done with the fork test.
Perhaps I tested a smaller potato because I realized most of them were pretty underdone when we ate. The carrots were still a little tender-crisp, but my husband likes them that way (I hate cooked carrots so only tried a small bite).
Timing
Even with the extra time roasting the potatoes, I still came very close to the total time listed of 1 hour 20 minutes. Here’s how my time was spent on this recipe:
- 22 minutes to prep
- 45 minutes to roast the pork
- 3 minutes to remove the pork from the sheet pan & cover with foil
- 15 minutes to roast the vegetables
- 1 hour 25 minutes total
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