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Tender and juicy marinated pork tenderloin roasts in the oven with potatoes and fresh vegetables for a healthy, easy dinner! Best of all, this sheet pan garlic and herb baked pork tenderloin comes together quickly and requires minimal cleanup. Pair the meat, potatoes, and veggies with a crisp green salad, a loaf of crusty bread, 3-ingredient biscuits, or a pan of cornbread to round out the weeknight meal.
Oven Baked Pork Tenderloin
Baked pork tenderloin is such a great, family-friendly alternative to the regular chicken dinner! This is definitely one of those win-win meals: the pre-marinated meat makes the prep just a bit easier, and the cleanup is a breeze! I’ve paired the pork with baby red potatoes, carrots, and onion, as well as garlic and fresh herbs, for a sheet pan dinner that keeps weeknights simple and stress-free.
The Difference Between Pork Tenderloin and Pork Loin
Pork tenderloin, a smaller cut that generally weighs about 1 pound, does not come from the same part of the pig as the larger pork loin. Since pork tenderloin is naturally lean and tender, it does well when cooked quickly at high temperatures. By contrast, pork loin lends itself well to slower roasting or grilling techniques. For more details about these two different cuts of meat, check out this article. Today, we’re focused only on the pork tenderloin!
Ingredients for Sheet Pan Pork Tenderloin
This is just a quick overview of the ingredients that you’ll need for a sheet pan full of baked pork tenderloin and vegetables. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Olive oil: to coat the potatoes and veggies, which helps them brown in the oven, adds flavor to the dish, and prevents the ingredients from sticking to the pan.
- Pork tenderloin: I’m using a roasted garlic and herb marinated pork tenderloin made by Smithfield for a shortcut, but I’ve also included notes below if you’d prefer to start with a plain pork tenderloin that you marinate yourself at home. Throw two pork tenderloins onto the sheet pan if you’re feeding a larger family.
- Baby red potatoes: or use other small potatoes (such as baby Gold potatoes), which you don’t even need to peel. Just cut them into halves or quarters (depending on their size), and toss them with the rest of the ingredients.
- Carrots: peeled and chopped into ¾-inch chunks.
- Garlic: for savory flavor on the veggies and potatoes that pairs with the flavors in the pork marinade.
- Rosemary and thyme: fresh herbs are always my preference, but you can substitute with smaller amounts of dried herbs when necessary.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to Bake Pork Tenderloin
This easy dinner comes together on one tray for a simple weeknight meal with minimal clean-up!
- Pat the marinated pork dry with paper towels.
- Place the pork tenderloin in the center of a large rimmed baking sheet (or large baking dish) that’s been greased with olive oil.
- Toss together the potatoes, carrots, onion, garlic, olive oil, rosemary, thyme, salt, and pepper in a large mixing bowl or Ziploc bag.
- Spread the vegetables in a single layer around the pork on the outer edges of the baking sheet.
- Bake the pork and vegetables in a 425°F oven until the meat is cooked through and the vegetables are tender, flipping the tenderloin over halfway through, about 25-30 minutes.
- Let the pork rest for 5-10 minutes before slicing and serving with the potatoes and vegetables.
How Long to Bake Pork Tenderloin
This pork tenderloin dinner roasts in the oven at 425°F for about 25-30 minutes; however, the total baking time will vary depending on your individual oven, the type of pan that you use, and the size and temperature of your pork. Larger tenderloins may require up to 35 minutes to cook through.
How to Make Pork Tenderloin Juicy
Not overcooking the meat is the key to preventing the pork tenderloin from drying out. Since this particular cut of meat is already very tender and lean, it does best when cooked quickly at a high temperature (by contrast, a tougher, fattier cut like a pork shoulder does best when cooked low and slow). If you roast the tenderloin at a low temperature or for too long, you risk drying out the meat, resulting in a tougher, chewier texture. For a juicy pork tenderloin, you’re looking for a medium finish (about 145°F when a meat thermometer is inserted into the thickest part of the meat).
How to Know When Pork Tenderloin is Done
Total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, I always recommend using a meat thermometer to know when your pork is done. The tenderloin is ready to come out of the oven when it reaches an internal temperature of 140-150°F. The temperature will continue to rise as it rests, and you want to make sure that you don’t overcook the meat (because it can become dry).
Anywhere between 140°F and 160°F is fine; however, cooking it more towards medium (145°F) will produce juicier pork. Always rest the meat for at least 5-10 minutes before slicing and serving.
What color is cooked pork tenderloin?
According to the National Pork Board, it’s perfectly safe to consume medium pork (that’s cooked to about 145°F). At this stage, the pork will have a slight touch of pink in the center and will be at its juiciest!
Serving Suggestions
You don’t really need an extra side dish with this meal, since you’ve got the meat, potatoes, and veggies all on one tray. That said, here are some of our favorite pork tenderloin sides if you’d like to round out the supper with a bread basket or additional options:
- Wedge Salad with Buttermilk Ranch Dressing, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, or Classic Caesar Salad
- Flaky Buttermilk Biscuits, Sweet Potato Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Cheese Biscuits, or Drop Biscuits
- 3-Ingredient Sour Cream Muffins
- Pumpkin Bread or Pumpkin Muffins
- Charleston Red Rice or Rice Pilaf
- Creamy Baked Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Skillet Cornbread, Honey Cornbread, Old-Fashioned Corn Sticks, Sweet Cornbread Muffins with Brown Sugar, or Corn Muffins
- Southern Macaroni Salad, Classic Pasta Salad or Shrimp Pasta Salad
- Coleslaw or Vinegar Coleslaw
- Southern Collard Greens
- Arkansas Green Beans with Bacon, Southern-Style Green Beans or Roasted Green Beans
- Broccoli Cauliflower Salad
- Fried Apples or Baked Apple Slices
- Southern Succotash
- Creamed Peas
- Hoppin’ John
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Sliced tenderloin is delicious on a sandwich the next day!
How to Reheat
Place the pork on a sheet pan and warm in a 325°F oven just until heated through (about 10-15 minutes). Be careful not to overheat, or the tenderloin will become dry. You can also reheat individual portions of pork in the microwave for 1-2 minutes.
Recipe Variations
- If you don’t have (or can’t find) a pre-marinated roasted garlic and herb pork tenderloin, you can substitute with a regular pork tenderloin. Just marinate the pork at home by placing the tenderloin in a zip-top bag or shallow dish with your favorite Italian salad dressing (homemade or from a bottle!). Whisk together this honey garlic dijon mustard marinade, or pick up a bottle of Ken’s Steakhouse Lite Northern Italian dressing. Really, anything similar will work. You can marinate your pork for up to 24 hours in the refrigerator before using it in the recipe.
- A single pork tenderloin is typically about 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend placing two pork tenderloins on one baking sheet and the vegetables on another baking sheet. Just make sure that you leave space in between the two pieces of meat to allow the heat to circulate.
- Season the potatoes and veggies with just about any herbs and spices that you enjoy. Other good options include parsley, chives, basil, oregano, garlic powder, onion powder, cumin, and paprika. This homemade all-purpose seasoning blend also works really well!
- Searing the tenderloin in a skillet can add color and flavor to the pork, and can also help to lock in some juices. It’s not necessary since the high heat of the oven browns the meat as it bakes, but if you choose to take this extra step before baking, you’ll need to reduce the pork’s total time in the oven.
Tips for the Best Baked Pork Tenderloin Recipe
- Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- For easy cleanup, line the baking sheet with aluminum foil.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use an instant read thermometer to know exactly when your pork reaches the desired level of doneness. Some tenderloin requires just 25 minutes, while others might need up to 35 minutes.
- For the best pork tenderloin recipe, allow the pork to rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
- Pork tenderloin is a healthy option for most diets. The extra-lean meat is high in protein and a rich source of B vitamins and selenium. One 4-ounce serving of pork tenderloin has almost 24 grams of protein, 0 carbohydrates, less than 4 grams of fat, and just 136 calories. The American Heart Association has certified pork tenderloin as a heart healthy food, so eat up and enjoy!
More Pork Tenderloin Recipes to Try
If you love easy pork tenderloin recipes as much as we do, you might enjoy one of these other delicious options:
- Honey Dijon Pork Tenderloin
- Roasted Pork Tenderloin with Mustard Sauce
- Garlic and Rosemary Baked Pork Tenderloin
- Oven Baked Pork Tenderloin with Brussels Sprouts
- Mustard and Brown Sugar Baked Pork Tenderloin
- 4-Ingredient Bacon Wrapped Pork Tenderloin
- Honey Garlic Dijon Pork Tenderloin Marinade
- Garlic Brown Sugar Pork Tenderloin
- Pork Tenderloin Marinade with Soy Sauce
- Roast Pork Tenderloin with Apples
Sheet Pan Garlic and Herb Baked Pork Tenderloin
Ingredients
- 1 (18.4 ounce) Roasted Garlic & Herb marinated pork tenderloin (such as those made by Smithfield; or see note below for a substitute)
- Olive oil
- 1 lb. baby red potatoes, halved or quartered into 1 – 1 ½-inch chunks
- 1 lb. carrots, peeled and chopped into ¾-inch chunks
- 1 large onion, chopped into ½-inch thick chunks
- 3 large cloves garlic, minced or pressed (about 3 teaspoons)
- 2 teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
Instructions
- Allow the pork to sit on the counter for about 30 minutes to come to room temperature while you preheat the oven and prepare the rest of the ingredients.
- Preheat oven to 425°F. Rub about 1 tablespoon of olive oil on a large rimming baking sheet (or enough oil to lightly coat the pan).
- Pat the marinated pork dry with paper towels, and then place the tenderloin in the center of the prepared sheet pan.
- In a large bowl or Ziploc bag, toss together the potatoes, carrots, onion, garlic, ¼ cup of olive oil, rosemary, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread the vegetables and herbs in a single layer along the outer edges of the pan surrounding the pork.
- Roast the pork and vegetables for about 25-30 minutes, flipping the pork over halfway through and stirring the vegetables. The meat is done when it reaches an internal temperature of of 145°F. At this point the potatoes and veggies should be crispy and caramelized on the outside and tender on the inside.
- Let the pork rest for 5-10 minutes before slicing and serving with the potatoes and vegetables. Season with additional salt and pepper, if desired.
Notes
- Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness. Some tenderloins may be done in as little as 25 minutes, while others might require up to 35 minutes.
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
- If you don’t have (or can’t find) a pre-marinated roasted garlic and herb pork tenderloin, you can substitute with a regular pork tenderloin. Just marinate the pork at home by placing the tenderloin in a zip-top bag or shallow dish with your favorite Italian salad dressing (homemade or from a bottle!). Try this honey garlic dijon marinade, or pick up a bottle of Ken’s Steakhouse Lite Northern Italian dressing. Really, anything similar will work. You can marinate your pork for up to 24 hours in the refrigerator before using it in the recipe.
- A single pork tenderloin is typically about 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend placing two pork tenderloins on one baking sheet and the vegetables on another baking sheet. Just make sure that you leave space in between the two pieces of meat to allow the heat to circulate.
- Season the potatoes and veggies with just about any herbs and spices that you enjoy. Other good options include parsley, chives, basil, oregano, garlic powder, onion powder, and paprika. This homemade all-purpose seasoning blend also works really well!
Nutrition
This recipe was originally published in November, 2015. It was updated in May, 2022.
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