Super easy sheet pan Pork Tenderloin with Potatoes and Carrots is a near-perfect weeknight pork tenderloin recipe using a sheet pan or large roasting pan for a complete meal.
๐Ingredients
Pork tenderloin
Vegetablesโpotatoes, carrots
Aromaticsโonion and garlic
Olive oil, salt, black pepper
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Featured Comment from Emily:
"Love, love, love this easy recipe!!! Thanks for sharing it. I have used it many times and look like a hero with no fuss!! Our secret!"
This sheet pan pork tenderloin recipe has fantastic flavors, tender meat, roasted potatoes, and carrots that everybody will love. Due to the smaller size, pork tenderloins are great meat for smaller households but are easy to adjust to your needs.
It is easy to make with only 10 minutes of preparation and about 30 minutes in the oven for a complete meal. Just follow the simple step-by-step photo instructions. It is easy to modify to your taste by varying the seasoning or vegetables.
An economical, healthy meal that fits low-caloric and low-fat diets. A perfect weeknight dinner recipe even the kids will love.
๐จโ๐ณHow to Bake Pork Tenderloin with Potatoes and Carrots
- Preheat the oven and prepare a sheet pan or large baking dish with a coat of olive oil, parchment paper, or a silicon mat.
- Trim the pork tenderloin and prep carrots, potatoes, and onion. Coat them with olive oil, crushed garlic, salt, and black pepper.
- Spread over the sheet pan and roast until the tenderloin is done to your taste.
- When the tenderloin is done, check the potatoes and carrots for tenderness. If not done, remove the tenderloin for a few minutes and tent while they finishโabout 30-35 minutes.
- Broil for the last few minutes if you want more browning
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โWhen is pork tenderloin done
145ยฐ is the minimum safe internal temperature for pork tenderloin, pork chops, or other solid pork cuts. For ground pork, it is 160ยฐ. Reference: USDA.
For solid pork cuts like pork chops, tenderloins, or ribs:
Rareโless than 145ยฐ is not recommended
Medium rare is145ยฐ-150ยฐ
Medium is150ยฐ-155ยฐ
Medium-well is 155ยฐ-160ยฐ
Well done is 160ยฐ+ (will dry)
โ๏ธPork Tenderloin Tips
- Be sure to use pork tenderloin and not a pork loin. It should weigh about 1 to 1 ยฝ pounds. A huge one could push towards 2 pounds.
- You can speed up the prep. Buy very small potatoes, use "baby carrots," and use crushed garlic or garlic powder and onion powder.
- The pork tenderloin's internal temperature is highly dependent on its thickness. So you may want to remove and tent it when you reach the desired temperature and finish the vegetables.
- Cover the baking sheet with aluminum foil before the olive oil for easy cleanup.
Vegetable Tips
- The vegetables need to be in one layer, and some space around them will help cooking time. So a bigger pan is better than a too-small one.
- The cooking time for vegetables will vary by the type of vegetable.
- Root vegetables, like potatoes and carrots, will take longerโabout 30 minutes for 1-inch chunks of potatoes and 25 minutes for thinner carrots.
- The potatoes should be small, like baby, new, or small red or yellow potatoes.
- To be tender, potatoes must reach an internal temperature of at least 190ยฐ, but 200ยฐ-210ยฐ is much better.
- Softer vegetables like broccoli, cauliflower, peppers, zucchini, bell peppers, and yellow squash will take about 15 minutes and can be added halfway through cooking.
- You can easily change the vegetables to mushrooms, sweet potatoes, brussels sprouts, or anything you like roasted. Just look up their roasting time to know when to add them. Check out The Kitchn's Guide.
Related recipes
Check out some easy sheet pan meals, like Sheet Pan Chicken Fajitas, Sheet Pan Chicken Breasts with Carrots and Potatoes, and Sheet Pan Apple Pork Chops.
Check out other pork tenderloin recipes, like Memphis BBQ Pork Tenderloin, How to Grill a Pork Tenderloin, Grilled Pork Tenderloin Medallions, and Oven Fried Pork Tenderloin Sandwiches.
โ๏ธHow to make this a "for two" or "family size" recipe
This is a very easy recipe to cut in half or double. The full recipe makes about four large servings and fits on a quarter (8X12) or half (12X16) sheet pan or in a large roasting pan.
- Use the recipe card and adjust the number of servings to half or double.
- Use the amount of ingredients in the ingredient list, not the instructionsโthose do not adjust.
- A double recipe needs a half-sheet pan and won't fit well in a roasting pan since the vegetables need to spread out.
- A half recipe will work in most sheet pans or shallow roasting pans. You can leave it in the center on bigger pans.
- Cook for the same amount of time.
โ๏ธStorage of Leftovers
Store leftovers in an airtight container refrigerated for 3-4 days and can make "freezer meals" that should be good for 3-4 months.
To reheat, thaw it if frozen overnight in the refrigerator, and reheat it covered in the microwave or oven.
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Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
Preheat oven to 400ยฐ convection or 425ยฐ conventional. Trim a pork tenderloin of fat and silverskin.
Peel and slice 3 medium carrots into ยฝ inch medallions. Clean and cut 1 pound of small potatoes into about 1-inch piecesโroughly chop ยฝ of a medium onion.
Add the pork tenderloin and the veggies to a 1-gallon ziplock bag. Add 1 teaspoon kosher salt, ยฝ teaspoon black pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal the bag and mix well.
Prep a sheet pan or large baking dish with olive oil. You can use foil for easy cleanup if you wish. Add the tenderloin and veggies and spread evenly in a single layer.
Bake until tenderloin is 145ยฐ-160ยฐ per your taste, and potatoes are tenderโabout 30-35 minutes. In the last few minutes, turn on the broiler and get the color you want. Your cooking time may be longer depending on the tenderloin's size, the veggies, and your oven. If the tenderloin is done, but the vegetables are not, remove and tent the pork until the vegetables are done.
You can use the broiler for a minute or two if you want more browning at the end. Allow the tenderloin to rest for at least 5 minutes before serving.
๐ Recipe
Pork Tenderloin with Potatoes and Carrots
Ingredients
- 1 - 1 ยฝ pound pork tenderloin
- ยฝ medium onion - or one small
- 3 medium carrots
- 1 pound small potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ยฝ teaspoon pepper
- 2-4 cloves crushed garlic - 2 for most people. 4 for my wife.
Instructions
- Preheat oven to 400ยฐ convection or 425ยฐ conventional.
- Trim a pork tenderloin of fat and silverskin.
- Peel and slice 3 medium carrots into ยฝ inch medallions. Clean and cut 1 pound of small potatoes into about 1-inch piecesโroughly chop ยฝ of a medium onion.
- Add the pork tenderloin and the veggies to a 1-gallon ziplock bag. Add 1 teaspoon kosher salt, ยฝ teaspoon black pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal the bag and mix well.
- Prep a sheet pan or large baking dish with olive oil. You can use foil for easy cleanup if you wish. Add the tenderloin and veggies and spreadย evenly in a single layer.
- Bake until tenderloin is 145ยฐ-160ยฐ per your taste, and potatoes are tenderโabout 30-35 minutes. In the last few minutes, turn on the broiler and get the color you want. Your cooking time may be longer depending on the tenderloin's size, the veggies, and your oven. If the tenderloin is done, but the vegetables are not, remove and tent the pork until the vegetables are done.
- You can use the broiler for a minute or two if you want more browning at the end. Allow the tenderloin to rest for at least 5 minutes before serving.
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Recipe Notes
Pro Tips:
- Trim the pork tenderloin well and get the silverskin off if possible.
- Use a sheet pan or shallow baking sheet.
- Easy to double on a full ยฝ sheet pan.
- Use baby carrots and small potatoes to save time.
- You need to use thin-skin potatoes cut into about 1-inch chunks or smaller. If you are using russets, please peel them first.
- The pork is "overcooked" by some standards (not in our house). If you want some pink in your pork, then remove the pork when 145ยฐ and tent while the veggies finish.
- Do not be shy about using the broiler at the end of cooking to brown the meat and vegetables.
- Good refrigerated for 3-4 days or frozen as "freezer meals" for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Editor's Note: Originally Published December 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Heather says
This was very easy, quick, and tasty. I thought it would be bland because it was so simple, but it was lovely. My only tweak was some Italian seasoning, and I didnโt have time to let it sit in the baggie more than 30 minutes, and the flavour was still excellent!
Peggy Summitt says
This was a delicious quick and easy recipe...my husband doesn't usually comment on new recipes and after eating a few bites he asked where this recipe came from...a win for us.
Eric says
I recently bought some tenderloin and tried this out , o man. The meat was so extremely juicy and the carrots tasted sublime. I altered the recipe a little by adding garlic powder and rosemary when I left it overnight to marinate and reseasoned just before I popped it in the oven. 45 mins @ 425 and 5 mins broil .
Miki says
I love the simplicity of this recipe - I always have some pork tenderloin in the freezer (Thank you, Aldi) and potatoes and carrots so it's something I can pull together quickly. The only changes I make are I cut the carrots and potatoes small enough for them to become a hash (about 1/2 to 3/4 inch). If I'm feeling Mediterranean, I'll add some Italian seasoning to the bag. Really good! Thanks for sharing.
Lesley says
This is a fantastic and quick recipe. I love that it is for one tenderloin (so many are for two). I just helped (*read forced her through it* LOL) my daughter make this. It's a wonderful recipe to know as she's getting ready to spread her wings. Fast enough for any day, fancy enough for a date night or a guest.
Cheri Davis says
Made this last night and was shocked by how good it is - so simple, so yummy! I'm a little embarrassed to admit that I've been cooking daily for many years, but had only fixed a pork tenderloin a couple of times.
I followed your ingredient instructions exactly, but cooked it in my new Ninja Foodi with the Smart Lid at 375 degrees for 25 minutes using the Steam and Crisp function. This means it steam cooks, but also has the air fry going too, so it keeps its moisture and crisps the outside.
It was honestly so yummy that I'm getting ready to fix a plate of leftovers for breakfast. :)
Thank you SO much! Getting ready to peruse more of your recipes now....
Emily says
Love, love, love this easy recipe!!! Thanks for sharing it. I have used it many times and look like a hero with no fuss!! Our secret!
Debbie says
This is my second time making it bc it is so good! Do you think I can wear the tenderloin first? I like the nice color it gives!
Dan Mikesell AKA DrDan says
Hi Debbie,
Welcome to the blog.
You seem to have been "spell checked". I will assume sear now wear. Yep, it sound like a good idea. I was trying to make it easy for people but searing is a nice touch.
Dan