Sheet Pan Pork Tenderloin – tender and juicy pork tenderloin with Brussels sprouts, roasted potatoes and topped with a Dijon herb vinaigrette. Ready quickly, super easy, and so good!
You can’t beat the ease and convenience of One Pan Dinner Recipes on a busy weeknight. This Sheet Pan Pork Tenderloin is no exception. It only requires about 5 minutes of hands of prep work, but it turns out so flavorful and delicious it’ll taste like you spent all day in the kitchen.
There are plenty of excellent one-pan dinners that I fall back on during the weekly dinner rotation. Sheet Pan Chicken with Roasted Potatoes and Skillet Lasagna are some of my tried and true favorites. But, once I tasted the tender pork, crisp brussels sprouts, and roasted potatoes, I knew there was competition.
It’s almost impossible to believe that a meal this delicious can be this low effort. Simple yet punchy flavors are the key to this craveable dinner. And when you consider that it’s not just the main protein but a veggie and starch as well, it’s hard to compete with this standout recipe.
Why This Recipe Works
- Brussels sprouts and baby potatoes are cut to the same size for quick and even cooking. The side dishes come together at the same time as the main protein.
- Olive oil, dijon mustard, white wine, and honey hit all your taste buds to create a delectable umami sauce.
- A one-pan meal means less time washing dishes and more time unwinding from the day.
What You’ll Need
- Pork Tenderloin
- Salt and Pepper
- Canola Oil
- Brussels Sprouts
- Small Baby Potatoes – If you can’t get your hands on baby potatoes, use regular potatoes cut into pieces the same size as the halved brussels sprouts.
- Olive Oil
- Dijon Mustard – Any mustard will work in this recipe, but dijon will give you the most balanced taste.
- White Wine – If you don’t have any white wine on hand, or don’t consume alcohol, you can use chicken stock instead.
- Honey – An excellent substitute for honey in this recipe is maple syrup.
- Dried Oregano
- Dried Thyme
How To Make Sheet Pan Pork Tenderloin
- Preheat the sheet pan. Turn the oven to 500°F, and as it preheats, let the sheet pan sit in the oven to come up to temperature.
- Start roasting the veggies. Remove the preheated pan from the oven, and coat it with non-stick spray. Then, spread the brussels sprouts and potatoes in an even layer, ensuring they aren’t touching or crowded. Bake the veggies for about 10 minutes.
- Create the vinaigrette. While the veggies are roasting, assemble the vinaigrette. Combine olive oil, mustard, wine, honey, oregano, and thyme in a small bowl with a whisk or shake in a lidded jar.
- Sear the tenderloin. Heat a skillet over medium-high heat with a bit of canola oil in the pan. Season the pork with salt and pepper, then add it to the skillet. Sear all sides of the tenderloin, and allow it to cook for about 5 minutes. Then, drizzle 2 tbls of the mustard mixture over the pork.
- Bake it all together. Remove the sheet pan from the oven, and add the tenderloin to the center. Return the pan to the oven and cook the pork and veggies for another 10-15 minutes.
- Drizzle and serve. Once the pork is cooked to an internal temperature of 165°F and the potatoes are fork-tender, you can turn off the oven and remove the sheet pan. Drizzle the remaining mustard mixture over all the ingredients. Season it with salt and pepper, and serve immediately.
- Use a jelly roll pan or another sheet pan with a raised edge. This will keep the juice from the pork and the vinaigrette from running over the sides.
- Before adding the veggies, don’t forget to preheat the pan and use non-stick spray. Both of these steps ensure that nothing adheres to the pan’s surface.
- Don’t skip searing the tenderloin before putting it in the oven. Not only does the sear create a tasty, caramelized crust, but that crust also works to keep the juices inside the meat. This is the key to a juicy, melt-in-your-mouth bite instead of a dry, tasteless piece of meat.
For best results, don’t start all the ingredients at once. The brussels sprouts and potatoes need a little extra time to get soft and crispy. Plus, you don’t want to skip the searing step for the tenderloin.
You can scale up this recipe if you have a big enough sheet pan to accommodate the extra ingredients. The cook time will remain the same if you create a little space between all the brussels sprouts, potatoes, and the tenderloin.
Keep any leftovers in an airtight container in the fridge for 2-3 days. To reheat, pop everything into a 300°F oven until the pork reaches 165°F internal temp.
Absolutely! You can use whatever veggies that you like, you just have to add them to the pan at the right time, so they don’t get mushy or aren’t cooked. Broccoli, Cauliflower or Asparagus would be great, but would need probably 5 minutes less baking time than the Brussel sprouts. So just adjust accordingly and you can use whatever vegetables that your family enjoys.
How To Serve
This Sheet Pan Pork Tenderloin with Roasted Potatoes and Brussels Sprouts is a meal in and of itself. However, if you’re looking for more courses to serve or more food to feed a bigger crowd, try out these complimentary recipes.
- Cheesecake Factory Brown Bread – I love serving warm, home baked bread with any dinner. This bread’s subtly sweet and nutty flavor complements the tangy vinaigrette perfectly.
- Roasted Brussels Sprouts – For even more flavor, you can skip adding the brussels sprouts to the sheet pan and prepare this recipe on the side. The bacon grease crisps the vegetables deliciously, and the balsamic glaze pairs well with the pork.
- Ruth Chris Sweet Potato Casserole – Alternatively, skip the roasted potatoes and whip up this sweet potato casserole. The sweet, cozy flavor goes with both the pork and brussels sprouts!
More Easy Dinner Recipes
- Baked Chicken Parmesan
- Lemon Garlic Pork Chops
- One Pan Spicy Garlic Shrimp
- Sheet Pan Shrimp Boil
- Marry Me Chicken
- Enchilada Pasta Casserole
- Instant Pot Chicken Fajitas
- Stuffed Pepper Casserole
- 1 pound pork tenderloin
- salt and pepper
- 1 Tablespoon canola oil
- 8 oz Brussels sprouts, halved
- 8 oz small baby potatoes, ,halved
- 3 Tablespoon olive oil
- 3 Tablespoon dijon mustard
- 3 Tablespoon white wine, (or chicken stock)
- 1 Tablespoon honey
- 1 Tablespoon dried oregano
- 1 teaspoon dried thyme
- Place a jelly roll pan in oven. Preheat to 500º F, leave the pan in there while it preheats.
- Remove pan and spray with non-stick spray. Add Brussels sprouts and potatoes in a single layer, and bake for 10 minutes.
- Meanwhile combine olive oil, mustard, oregano, wine, thyme and honey in a small bowl. Whisk until well combined, or use a small mason jar with a lid and shake well.
- Heat a skillet over medium-high heat with a bit of canola oil in the pan. Season the pork with salt and pepper, then add it to the skillet. Sear all sides of the tenderloin, and allow it to cook for about 5 minutes. Then, drizzle 2 tbls of the mustard mixture over the pork.
- Once pork is browned, remove the sheet pan from the oven, and add the tenderloin to the center. Return the pan to the oven and cook the pork and veggies for another 10-15 minutes.
- Once the pork is cooked to an internal temperature of 165°F and the potatoes are fork-tender, you can turn off the oven and remove the sheet pan. Drizzle the remaining mustard mixture over all the ingredients. Season it with salt and pepper, and serve immediately.
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Amount Per Serving Calories 517Total Fat 21gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 16gCholesterol 103mgSodium 279mgCarbohydrates 24gFiber 3gSugar 7gProtein 38g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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