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.
Sheet pan meals are a great alternative to slow cookers for easy meals. They all have simple prep and are generally complete meals. But they finish quickly in your oven versus all day in the slow cooker.
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.
Super easy to make with only 10 minutes of preparation and about 30 minutes in the oven. Just follow the simple step-by-step photo instructions. And 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.
Check out some other easy sheet pan meals, like Sheet Pan Chicken Fajitas, Sheet Pan Chicken Breasts with Carrots and Potatoes, and Sheet Pan Apple Pork Chops. And see there 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.
- Pork tenderloin
- Potatoes—small like baby, new, or small red or yellow potatoes
- Aromatics—onion and garlic
- Salt and black pepper
- Olive oil
- Optional over vegetables like
👨🍳How 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. And 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.
- Went 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 finish—about 30-35 minutes.
- Broil for the last few minutes if you want more browning
Pork Tenderloin Tips
- Be sure to use pork tenderloin and not a pork loin. It should weigh about 1 to 1 ½ 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 the thickness of the tenderloin. 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.
- 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 longer—about 30 minutes for 1-inch chunks of potatoes and 25 minutes for thinner carrots.
- To be tender, potatoes must reach an internal temperature of at least 190°, but 200°-210° 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 else you like roasted. Just look up their roasting time to know when to add them. Check out The Kitchn's Guide.
↕️How 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 instructions—those 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.
145° is the minimum safe internal temperature for pork tenderloin, pork chops, or other solid pork cuts. For ground pork, it is 160°. Reference: USDA.
For solid pork cuts like pork chops, tenderloins, or ribs:
•Rare—less than 145° is not recommended
•Medium-well is 155°-160°
•Well done is 160°+ (will dry)
❄️Storage 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 if frozen overnight in the refrigerator, reheat covered in the microwave or oven.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Preheat oven to 400° convection or 425° conventional. Trim a pork tenderloin of fat and silverskin.
Peel and slice 3 medium carrots into ½ inch medallions. Clean and cut 1 pound of small potatoes into about 1-inch pieces—roughly chop ½ of a medium onion.
Add the pork tenderloin and the veggies to a 1-gallon ziplock bag. Add 1 teaspoon kosher salt, ½ 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 145°-160° per your taste, and potatoes are tender—about 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.
Pork Tenderloin with Potatoes and Carrots
- 1 - 1 ½ pound pork tenderloin
- ½ medium onion - or one small
- 3 medium carrots
- 1 pound small potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2-4 cloves crushed garlic - 2 for most people. 4 for my wife.
- Preheat oven to 400° convection or 425° conventional.
- Trim a pork tenderloin of fat and silverskin.
- Peel and slice 3 medium carrots into ½ inch medallions. Clean and cut 1 pound of small potatoes into about 1-inch pieces—roughly chop ½ of a medium onion.
- Add the pork tenderloin and the veggies to a 1-gallon ziplock bag. Add 1 teaspoon kosher salt, ½ 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 145°-160° per your taste, and potatoes are tender—about 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.
Your Own Private Notes
- 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 ½ 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 145° 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.
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.
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Editor's Note: Originally Published December 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.