I get juicy pork tenderloin, tender veggies, and golden potatoes all from one pan with almost no cleanup. This easy sheet pan dinner looks like a full Sunday spread, but it’s ready for a busy weeknight.

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I’m obsessed with this Easy Sheet Pan Pork Tenderloin Dinner because it tastes like I tried way harder than I did. The pork tenderloin comes out juicy, with that savory edge I crave after a long day, and Dijon mustard brings just enough tang to keep every bite interesting.

And the whole plate feels satisfying without being fussy. Big flavor, barely any drama.

I love the browned bits, the punchy seasoning, the way everything lands on my fork like dinner actually has a plan. But honestly, I mostly adore it because I keep going back for one more bite always.

Ingredients

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Pork tenderloin keeps dinner lean, juicy, and filling without feeling heavy.
Baby potatoes get soft inside, a little crisp outside, and totally cozy.
Carrots add sweetness, color, and that “hey, we ate vegetables” feeling.
Olive oil helps everything roast up golden instead of sad and dry.
Dijon mustard gives the pork a tangy little kick you’ll actually notice.
Brown sugar balances the mustard and helps make those tasty browned edges.
Smoked paprika brings warm, smoky flavor without needing a grill.
Garlic powder and onion powder make the seasoning taste rounded and familiar.
Thyme and rosemary give it that Sunday-dinner vibe, but way easier.
Basically, salt and pepper wake everything up so it doesn’t taste flat.
Plus, fresh garlic makes the whole pan smell amazing while it roasts.
Parsley adds a fresh pop at the end, if you’re feeling fancy.

Ingredient Quantities

1 pork tenderloin (about 1 to 1 1/2 pounds)

1 pound baby potatoes, halved

1 pound baby carrots or 4 medium carrots, cut into sticks

3 tablespoons olive oil, divided

2 tablespoons Dijon mustard

1 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 teaspoon dried rosemary, crushed

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cloves garlic, minced

Fresh parsley, chopped, for garnish (optional)

How to Make this

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1. Preheat oven to 425 F (220 C). Line a rimmed sheet pan with foil or parchment for easy cleanup.

2. Pat pork tenderloin dry with paper towels and set on a cutting board.

3. In a small bowl whisk together 2 tablespoons olive oil, Dijon mustard, brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, crushed dried rosemary, kosher salt, black pepper, and minced garlic to form a paste.

4. Rub the mustard-spice paste all over the pork tenderloin, pressing it into the meat.

5. Toss halved baby potatoes and baby carrots (or carrot sticks) in the remaining 1 tablespoon olive oil and season lightly with a pinch of salt and pepper.

6. Spread the potatoes and carrots in a single layer on the prepared sheet pan, leaving a space in the center or to one side for the pork.

7. Place the seasoned pork tenderloin on the pan among the vegetables and transfer to the oven.

8. Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145 F (63 C). Stir or flip the vegetables once halfway through cooking for even browning.

9. Remove the sheet pan from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 5 to 10 minutes before slicing.

10. Slice the pork into medallions, serve with the roasted potatoes and carrots, and garnish with chopped fresh parsley if desired.

Equipment Needed

1. Rimmed sheet pan lined with foil or parchment
2. Cutting board
3. Sharp chef knife
4. Instant-read thermometer
5. Small bowl for the mustard-spice paste
6. Whisk or fork to mix the paste
7. Measuring spoons and measuring cup
8. Tongs or a spatula for turning vegetables and pork
9. Paper towels for drying the pork
10. Aluminum foil to tent the pork while it rests

FAQ

Q: What oven temperature and total cooking time should I use? A: Roast at 425°F for about 20 to 25 minutes, then let the pork rest 5 to 10 minutes before slicing; potatoes and carrots should be tender and lightly browned.

Q: How do I know the pork is done? A: Use an instant read thermometer inserted into the thickest part; target 145°F, then rest to allow carryover cooking to reach safe, juicy doneness.

Q: Can I substitute vegetables or change quantities? A: Yes. Swap sweet potatoes, Brussels sprouts, or parsnips and keep pieces similar in size for even cooking. If you increase volume, spread in a single layer or use two pans to avoid steaming.

Q: How can I make this ahead of time? A: Trim and season the pork and toss the vegetables with oil and seasonings up to one day ahead. Keep covered and chilled; roast just before serving.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for up to 3 to 4 days. Reheat gently in a 350°F oven until warmed through or slice pork and warm in a skillet with a splash of broth to retain juiciness.

Q: My vegetables finished before the pork. What should I do? A: Remove the vegetables to a warm dish and tent with foil to keep warm, then roast the pork until it reaches 145°F. Return vegetables to the oven for a few minutes if they need crisping before serving.

Easy Sheet Pan Pork Tenderloin Dinner Recipe Substitutions and Variations

Pork tenderloin: boneless pork loin roast (adjust cook time), bone-in pork chops, boneless chicken thighs or breasts (shorter roast time), or a turkey tenderloin.
Dijon mustard: yellow mustard, whole-grain mustard, honey mustard, or 1 teaspoon mustard powder reconstituted with a little water.
Brown sugar: maple syrup (reduce other liquid slightly), honey, coconut sugar, or granulated sugar plus 1 teaspoon molasses per tablespoon if a richer flavor is wanted.
Baby potatoes: fingerling or Yukon Gold potatoes (halved or quartered to similar size), small sweet potatoes (cut into 1-inch pieces), or regular russet potatoes cut into smaller chunks.

Pro Tips

1. Pat the pork completely dry before applying the paste. That spice-mustard layer will stick better and brown more evenly when the surface is free of moisture.

2. For extra flavor and juiciness, salt the tenderloin an hour ahead and let it sit uncovered in the fridge if you have time. If you cannot wait, at least give it 15 to 30 minutes with the rub to let the flavors penetrate.

3. Use an instant-read thermometer and pull the pork right at 145 F (63 C). Tent loosely with foil and let it rest 5 to 10 minutes; carryover heat will finish it and keep the slices tender and moist.

4. Cut the potatoes small enough and stagger the veggies so nothing gets crowded. If the carrots are much larger than the baby potatoes, cut them thinner or start them on the pan a few minutes earlier so everything finishes at the same time and gets good caramelization.

Easy Sheet Pan Pork Tenderloin Dinner Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

458

kcal

Equipment: 1. Rimmed sheet pan lined with foil or parchment
2. Cutting board
3. Sharp chef knife
4. Instant-read thermometer
5. Small bowl for the mustard-spice paste
6. Whisk or fork to mix the paste
7. Measuring spoons and measuring cup
8. Tongs or a spatula for turning vegetables and pork
9. Paper towels for drying the pork
10. Aluminum foil to tent the pork while it rests

Ingredients

1 pork tenderloin (about 1 to 1 1/2 pounds)
1 pound baby potatoes, halved
1 pound baby carrots or 4 medium carrots, cut into sticks
3 tablespoons olive oil, divided
2 tablespoons Dijon mustard
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Fresh parsley, chopped, for garnish (optional)

Directions

Preheat oven to 425 F (220 C). Line a rimmed sheet pan with foil or parchment for easy cleanup.
Pat pork tenderloin dry with paper towels and set on a cutting board.
In a small bowl whisk together 2 tablespoons olive oil, Dijon mustard, brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, crushed dried rosemary, kosher salt, black pepper, and minced garlic to form a paste.
Rub the mustard-spice paste all over the pork tenderloin, pressing it into the meat.
Toss halved baby potatoes and baby carrots (or carrot sticks) in the remaining 1 tablespoon olive oil and season lightly with a pinch of salt and pepper.
Spread the potatoes and carrots in a single layer on the prepared sheet pan, leaving a space in the center or to one side for the pork.
Place the seasoned pork tenderloin on the pan among the vegetables and transfer to the oven.
Roast for 20 to 25 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145 F (63 C). Stir or flip the vegetables once halfway through cooking for even browning.
Remove the sheet pan from the oven and transfer the pork to a cutting board. Tent loosely with foil and let rest for 5 to 10 minutes before slicing.
Slice the pork into medallions, serve with the roasted potatoes and carrots, and garnish with chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.