Sheet Pan Pork Tenderloin with Roasted Veggies (Easy Recipe)

If you’re craving a comforting, colorful dinner that practically cooks itself, this Sheet Pan Pork Tenderloin with Roasted Veggies is your new weeknight hero. Imagine juicy, well-seasoned pork tenderloin with caramelized edges, surrounded by tender-crisp vegetables that soak up all the savory flavors on the pan. Everything roasts together, everything finishes together, and cleanup is blissfully minimal.

This recipe is all about balance: a simple mustard-garlic-herb rub for the pork, a medley of hearty vegetables tossed in olive oil and spices, and a bright hit of lemon to wake it all up at the end. You’ll get a lovely mix of textures, a plate full of color, and the kind of aroma that makes everyone wander into the kitchen to ask when dinner is ready. Whether you’re feeding a family or treating yourself to leftovers for tomorrow’s lunch, this one-pan wonder has your back.

What Makes This Sheet Pan Pork Tenderloin a Weeknight Win

This dish delivers big, satisfying flavors with very little fuss. Pork tenderloin cooks quickly and stays tender with the right seasoning and rest, and the veggies roast up beautifully alongside it. You whisk one simple rub, toss, arrange, and roast—then return to the kitchen to a complete, well-rounded meal. One pan, one timer, and dinner is done.

What You’ll Need: Ingredients for Sheet Pan Pork Tenderloin with Roasted Veggies

• Pork tenderloin (1.25–1.5 lb / 560–680 g): Lean, tender cut that cooks fast and stays juicy with a brief rest.
• Baby potatoes (1 lb / 450 g), halved: Creamy and sturdy; roast well and help make the meal more filling.
• Carrots (3–4 medium), cut into 1/2-inch pieces: Bring sweetness and color; caramelize beautifully.
• Brussels sprouts or green beans (12 oz / 340 g): Adds a green, slightly bitter balance to the sweet-savory flavors.
• Red onion (1 medium), sliced into wedges: Softens and sweetens, adding depth and aroma.
• Red bell pepper (1 large), sliced: Optional but lovely for color and a gentle sweetness.
• Olive oil (3–4 tablespoons): Ensures browning and prevents sticking; carries flavor across the pan.
• Dijon mustard (2 tablespoons): The backbone of the rub; tangy and sharp, it pairs naturally with pork.
• Honey or maple syrup (1 tablespoon): Helps with caramelization and balances Dijon’s bite.
• Garlic (3–4 cloves), minced: Adds warmth and savory depth to the rub.
• Smoked paprika (1 teaspoon): Subtle smokiness and color without needing a grill.
• Dried thyme and dried rosemary (1 teaspoon each): Classic herbs that complement pork and vegetables.
• Lemon zest (1 teaspoon) + lemon juice (1 tablespoon): Bright finish that lifts the whole dish at the end.
• Kosher salt and freshly ground black pepper: Essential seasoning to bring every flavor forward.
• Red pepper flakes (pinch, optional): A gentle heat that balances the sweet and savory notes.
• Fresh parsley (2 tablespoons), chopped: A fresh, herbaceous finish for color and vibrancy.
• Parchment paper (optional): Helps prevent sticking and makes cleanup easier.

How to Make It: A Step-by-Step Walkthrough

1. Preheat the oven to 425°F (220°C). A hot oven is key for caramelized veggies and a nicely browned exterior on the pork.
2. Prep your pan. Line a large rimmed sheet pan with parchment (optional). If you skip parchment, lightly oil the pan to prevent sticking.
3. Mix the rub. In a small bowl, whisk together 2 tablespoons olive oil, Dijon, honey, garlic, smoked paprika, thyme, rosemary, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If you like heat, add a pinch of red pepper flakes.
4. Divide the mixture. Spoon about one-third of the rub into a separate bowl to brush on the pork mid-roast. Do not let the portion you’ll brush later touch raw meat.
5. Season the pork. Pat the tenderloin dry with paper towels. Rub the remaining two-thirds of the mixture all over the pork. Set aside at room temperature while you prep the vegetables (about 10 minutes).
6. Prep the vegetables. In a large bowl, toss potatoes, carrots, Brussels sprouts (or green beans), red onion, and bell pepper with 1–2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. If you’d like, add a pinch of smoked paprika or dried herbs to echo the pork’s flavors.
7. Start the vegetables first. Spread the veggies in a single layer on the sheet pan, leaving a space down the center for the pork later. Roast for 10 minutes to give the denser veggies a head start.
8. Add the pork. Remove the pan from the oven. Nestle the pork tenderloin in the center space. Brush the top and sides with half of the reserved clean rub. Return the pan to the oven.
9. Roast to temperature. Continue roasting for 12–18 minutes, depending on thickness, until an instant-read thermometer inserted in the center of the pork reads 140–145°F (60–63°C). Stir the vegetables once during this time for even browning.
10. Glaze and finish. Brush the pork with the remaining reserved rub. If you want a touch more color, broil for 1–2 minutes, watching closely to prevent burning.
11. Rest the meat. Transfer the pork to a cutting board and rest 5–10 minutes. This step allows juices to redistribute so the slices stay moist.
12. Brighten and garnish. Squeeze the lemon juice over the vegetables on the pan and toss gently. Slice the pork against the grain into 1/2-inch medallions. Scatter chopped parsley over everything.
13. Serve. Arrange slices of pork over a bed of roasted vegetables and spoon any pan juices over the top. Taste and adjust with a final pinch of salt or squeeze of lemon if needed.

Timing & Prep: What to Expect

Prep time: 15 minutes (including mixing the rub and chopping vegetables)

Roast time: 22–30 minutes total (10 minutes for vegetables, then 12–18 minutes with pork added, depending on tenderloin thickness and oven variability)

Rest time: 5–10 minutes for the pork

Total time: About 45 minutes

Serves: 4 generous portions

The dish is ready to enjoy as soon as the pork reaches 145°F (63°C) and has rested, the vegetables are tender and caramelized at the edges, and the kitchen smells like a cozy bistro. An instant-read thermometer is the most reliable way to know you’re done.

Pro Tips to Make It Shine

• Pat the pork dry. Removing surface moisture helps the rub stick and promotes better browning.
• Trim silver skin. If your tenderloin has a thin, silvery membrane, trim it off so the meat doesn’t curl and toughen as it cooks.
• Cut veggies to similar sizes. Aim for 1/2-inch pieces for carrots and halved baby potatoes. Uniform size means even roasting.
• Don’t crowd the pan. Space is crucial. Overlapping pieces steam instead of roast, leading to softer, less caramelized results.
• Use two pans if needed. If your veggies fill the pan edge-to-edge, split between two pans or a pan plus a rack to keep that roasting magic.
• Stir once, not constantly. Give vegetables time to brown on one side; a single toss midway is enough.
• Broil strategically. A brief broil at the end adds color and light char. Watch closely—things go from perfect to too dark quickly.
• Rest the pork. That 5–10 minute rest locks in juices and prevents dry slices.
• Finish with acidity. A squeeze of lemon wakes up roasted flavors and keeps the dish feeling fresh, not heavy.
• Flavor variations: Swap Dijon for whole-grain mustard, add a spoonful of soy sauce for umami, or use cumin and coriander for a warm, smoky twist.

Common Pitfalls and How to Avoid Them

• Overcooking the pork: Pull it at 140–145°F (60–63°C). It will rise a few degrees as it rests, staying moist and tender.
• Crowded vegetables: If the pan looks packed, use a second sheet. Crowding prevents browning and leads to limp veggies.
• Skipping the rest: Slicing immediately causes juices to run out. Resting ensures succulent slices.
• Uneven vegetable cuts: Thick carrot coins and tiny pepper strips won’t roast at the same pace. Keep pieces uniform.
• Too much wet marinade on the pan: Excess moisture can inhibit browning. Brush the pork; don’t pour extra marinade over the vegetables.
• Forgetting to reserve clean rub: Set some aside before it touches raw meat so you can glaze safely later.
• Low oven temperature: Roasting needs heat. At 425°F (220°C), you’ll get crisp edges and tender centers.

Nutritional Snapshot (Approximate, Per Serving)

This is an estimate for 1/4 of the recipe, including pork and a hearty portion of vegetables. Exact values vary based on specific ingredients.

• Calories: ~430
• Protein: ~42 g
• Carbohydrates: ~28 g
• Dietary Fiber: ~6 g
• Total Fat: ~16 g
• Saturated Fat: ~3.5 g
• Sugars: ~9 g
• Sodium: ~780 mg

Note: Using less salt, swapping honey for a sugar-free sweetener, or reducing oil will adjust these numbers. Adding extra vegetables boosts fiber without many additional calories.

Your Questions, Answered

Can I use pork loin instead of pork tenderloin?

It’s best to stick with pork tenderloin for this method. Pork loin is thicker and takes much longer to cook, so it won’t align with the vegetable roasting times on a single sheet pan. If you only have pork loin, consider slicing it into 1–1.5-inch thick chops and roasting as directed, checking for doneness with a thermometer.

What can I use instead of honey or maple syrup?

You can skip the sweetener entirely for a less caramelized but still delicious result. Or use a sugar-free syrup, a teaspoon of brown sugar, or even a touch of apple juice concentrate. The sweetness balances the mustard, but it’s optional.

How should I store and reheat leftovers?

Cool completely, then store in an airtight container for up to 3–4 days. Reheat pork gently in a 300°F (150°C) oven, covered, for 8–10 minutes, or in a skillet over low heat with a splash of broth to keep it moist. Re-crisp vegetables in the oven or air fryer for the best texture.

Parting Notes: Bringing It All to the Table

There’s something comforting about sliding one big, colorful pan from the oven and knowing dinner is all there—protein, vegetables, and a little extra sparkle from lemon and herbs. This Sheet Pan Pork Tenderloin with Roasted Veggies is designed to be both practical and rewarding, turning simple ingredients into a meal that feels special without demanding much from you. With a few smart steps—a hot oven, an instant-read thermometer, and a short rest—you’ll get juicy pork and beautifully caramelized vegetables every time.

Set out the pan. Slice the pork. Pass the lemon and sprinkle the parsley. Whether it’s a busy Tuesday or a cozy weekend night, this is a dish that gathers people around the table with very little effort and a lot of heart. Enjoy every bite.