Juicy Sheet Pan Pork Tenderloin and Potatoes in 40 Minutes

You know those nights when you’re staring into the fridge, willing dinner to magically cook itself? That was me—until I discovered sheet pan miracles like this Sheet Pan Pork Tenderloin and Potatoes. It’s my go-to when I want something hearty but don’t feel like babysitting the stove. Everything roasts together on one pan—juicy pork, crispy potatoes—with barely any cleanup. My kids call it “fancy dinner,” but between us? It’s embarrassingly easy. Just toss, season, and let the oven do the work while you finally tackle that pile of laundry (or, let’s be real, sneak in some couch time).

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Why You’ll Love This Sheet Pan Pork Tenderloin and Potatoes

This recipe is my secret weapon for busy nights, and here’s why:

• One-pan magic: No juggling multiple pots—just toss everything on a sheet pan and walk away
• Ready fast: From fridge to table in under 40 minutes (most of it hands-off oven time)
• Less cleanup: I’m all about that single-pan life—more time for dessert
• Perfect balance: Tender pork + crispy potatoes = a complete meal without the side-dish stress

Trust me, once you try this method, you’ll be hooked—my family requests it weekly.

Ingredients for Sheet Pan Pork Tenderloin and Potatoes

Grab these simple ingredients—I bet you already have most in your pantry. The magic is in how we prep them:

• 1 pork tenderloin (about 1.5 lbs): Look for that pretty pink color with minimal silver skin (that tough membrane—just trim it if you see any)
• 1.5 lbs baby potatoes: Halved lengthwise—trust me, cutting them evenly means no underdone spuds.
• 2 tbsp olive oil: My splurge is the good stuff—it makes the potatoes extra crispy
• 1 tsp salt: Kosher salt sticks better than table salt
• 1/2 tsp black pepper: Freshly cracked if you’ve got it
• 1 tsp garlic powder: The lazy cook’s best friend (but fresh minced works too)
• 1 tsp dried rosemary: Crush it between your fingers to wake up the flavor

See? Nothing fancy—just good, honest ingredients that do all the heavy lifting.

How to Make Sheet Pan Pork Tenderloin and Potatoes

This is where the magic happens—and I promise it’s easier than folding a fitted sheet. Just follow these simple steps for juicy pork and crispy potatoes every time.

Step 1: Prep the Potatoes

First, grab those baby potatoes and halve them lengthwise—don’t skip this step. Uneven pieces mean some will be mushy while others stay crunchy. Toss them in a big bowl with the olive oil, salt, pepper, garlic powder, and rosemary. I like to get my hands in there (wash ’em first) to make sure every nook and cranny gets coated. Spread them evenly on your sheet pan—crowding leads to steaming, and we want crispy edges.

Step 2: Season the Pork

Pat your pork tenderloin dry with paper towels (this helps the seasoning stick). Sprinkle salt and pepper all over—don’t be shy. I rub it in like I’m giving the pork a little massage. Place it right in the center of the potatoes. Pro tip: Leave a little space around the pork so heat can circulate—this prevents soggy spots.

Step 3: Roast to Perfection

Pop that pan into a preheated 400°F oven and set your timer for 25 minutes. Here’s the crucial part: When the timer dings, check the pork’s internal temperature with a meat thermometer. 145°F is the sweet spot—any higher and it dries out. If it’s not quite there, give it 2-3 more minutes. Let the pork rest for 5 minutes before slicing (this keeps all those delicious juices inside). The potatoes should be golden and crispy—if not, pop them back in for a few extra minutes while the pork rests.

See? Three simple steps to dinner glory—now go enjoy that well-earned couch time.

Tips for Perfect Sheet Pan Pork Tenderloin and Potatoes

After making this weekly for years (yes, we’re obsessed), here are my foolproof tricks:

• Space is your friend: Don’t crowd the pan—give each potato half room to crisp up. I use a full-size sheet pan (18×13 inches) for best results.
• Thermometer trust: That 145°F internal temp isn’t a suggestion—it’s the difference between juicy and jerky. I keep my thermometer clipped to my apron.
• Rest that pork: Those 5 minutes of resting time let the juices redistribute. Cutting too soon = dry meat tragedy.
• Hot pan advantage: For extra crispy potatoes, preheat your empty sheet pan in the oven for 5 minutes before adding ingredients.

Follow these, and you’ll get restaurant-quality results with zero stress—promise.

Ingredient Substitutions

Ran out of something? No stress—here’s how to tweak this recipe without losing that deliciousness:

• Sweet potatoes: Swap equal weight for baby potatoes—just cut them smaller since they take longer to cook. Adds a lovely caramelized sweetness.
• Fresh herbs: Use 3x the amount of dried (so 1 tbsp fresh rosemary). Chop fine and mix right into the oil for maximum flavor.
• Butter lovers: Replace half the olive oil with melted butter for richer potatoes (watch closely—it browns faster).

The beauty? This recipe forgives improvisations—I’ve even used parsnips when potatoes ran out.

Serving Suggestions

This sheet pan dinner already has your protein and starch covered, but here’s how I like to round it out:

• Quick greens: Toss some arugula with lemon juice while the pork rests—the peppery crunch cuts through the richness perfectly
• Roasted veggies: Throw asparagus or green beans on the pan during the last 10 minutes (they’ll caramelize beautifully)
• Mustard lovers: A dollop of whole grain mustard on the side adds a nice tangy kick

My kids? They just want extra potatoes—can’t blame them.

Storage and Reheating

Leftovers? Slice that pork and store it with the potatoes in an airtight container—they’ll keep for 3-4 days. To reheat without drying it out, I pop it in a 350°F oven for 5-7 minutes. The microwave works in a pinch, but the oven keeps everything crispy.

Nutritional Information

Here’s the scoop per serving (based on 4 servings): 380 calories, 35g protein, 25g carbs (3g fiber), and 15g fat. Remember—nutritional values are estimates and vary based on ingredients/brands used.

Frequently Asked Questions

Share Your Feedback

Did this sheet pan dinner save your weeknight? I’d love to hear about your tweaks or family’s reactions—drop a comment below and let’s swap kitchen wins.

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