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Sheet Pan Pork Tenderloin and Vegetables - A Simple, Satisfying Weeknight Dinner

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pork: 1–1.5 pounds pork tenderloin (usually one piece)
  • Vegetables: 1 pound baby potatoes (halved), 2 cups broccoli florets, 1 red bell pepper (sliced), 1 small red onion (wedges), 1 cup carrots (coins or sticks)
  • Oil and acids: 3 tablespoons olive oil, 1 tablespoon lemon juice (or red wine vinegar)
  • Aromatics: 3 garlic cloves (minced)
  • Seasonings: 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon onion powder, pinch of red pepper flakes (optional)
  • Salt and pepper: Kosher salt and freshly ground black pepper
  • Garnish (optional): Fresh parsley or chives, lemon wedges
  • Equipment: Large rimmed baking sheet, parchment paper or foil, instant-read thermometer

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large, rimmed baking sheet with parchment or foil for easy cleanup.
  2. Trim the pork: Pat the tenderloin dry with paper towels. Trim any silver skin with a sharp knife so the meat cooks evenly and stays tender.
  3. Make the seasoning blend: In a small bowl, mix 2 tablespoons olive oil, Dijon, garlic, smoked paprika, thyme, rosemary, onion powder, red pepper flakes (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Season the pork: Rub half the mixture over the pork tenderloin, coating all sides. Let it sit at room temperature while you prep the vegetables.
  5. Prep the vegetables: In a large bowl, toss potatoes, broccoli, bell pepper, red onion, and carrots with the remaining 1 tablespoon olive oil, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper.
  6. Start the potatoes first: Spread the potatoes and carrots on the sheet pan and roast for 10 minutes. This jump-starts the denser veggies so everything finishes together.
  7. Add the pork and remaining veggies: Remove the pan, push the potatoes and carrots to one side, add the pork to the center, and scatter the broccoli, bell pepper, and onion around it. Spoon the remaining half of the seasoning blend over the vegetables and toss gently on the pan.
  8. Roast: Return to the oven and roast for 15–20 minutes, until the pork reaches an internal temperature of 140–145°F (60–63°C) in the thickest part. Stir the vegetables once midway for even browning.
  9. Rest the pork: Transfer the tenderloin to a cutting board and let it rest for 5–10 minutes. This step keeps the juices inside the meat.
  10. Slice and serve: Slice the pork into 1/2-inch medallions. Taste the vegetables and adjust salt and pepper. Garnish with parsley or chives and serve with lemon wedges.