Description
This Pork Tenderloin Sheet Pan Dinner is a flavorful and easy one-pan meal that combines tender, juicy pork with roasted potatoes, carrots, and balsamic-glazed onions. It’s a convenient and wholesome dinner option perfect for busy weeknights.
Ingredients
Scale
Pork Tenderloin
- 1 lb pork tenderloin
Vegetables
- 1 1/2 lbs potatoes, sliced into wedges
- 2 large carrots, chopped into bite-sized pieces
- 1 onion, sliced
Seasonings & Sauce
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 sprig fresh rosemary, finely chopped
Instructions
- Preheat & Prepare Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Roast Hearty Vegetables: In a mixing bowl, toss the potato wedges and chopped carrots with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables evenly on one half of the prepared baking sheet and roast them for 15 to 20 minutes to start softening and browning.
- Prepare Pork & Onions: Pat the pork tenderloin dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil with the finely chopped rosemary, salt, and pepper. Rub this mixture all over the pork tenderloin. In another bowl, whisk together the balsamic vinegar and honey, then toss the sliced onion in this mixture to coat well.
- Add Pork & Finish Roasting: Remove the baking sheet from the oven and push the partially roasted vegetables to one side. Place the seasoned pork tenderloin in the center of the sheet and arrange the balsamic-glazed onions on the opposite side. Return the sheet pan to the oven and roast for an additional 15 to 25 minutes, or until the pork reaches your desired level of doneness (130-135°F for medium-rare) and the vegetables are tender and caramelized.
- Rest & Serve: Transfer the pork tenderloin to a cutting board and tent it loosely with foil. Let it rest for 10 minutes to allow the juices to redistribute. Slice the pork against the grain into medallions and serve alongside the roasted vegetables and onions.
Notes
- Use a meat thermometer to ensure the pork is cooked to safe and preferred doneness.
- Slice the pork against the grain for the most tender bites.
- You can substitute rosemary with thyme or sage for a different herb flavor.
- For crispier vegetables, increase roasting time slightly or broil at the end for 1-2 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Keywords: pork tenderloin, sheet pan dinner, one-pan meal, roasted vegetables, easy dinner, balsamic glaze
