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    🏠Home » Recipes » Pork Tenderloin Recipes

    One Pan Roasted Pork Tenderloin with Potatoes and Carrots

    Nov 28, 2020 | Last Updated Apr 14, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.41 from 127 votes

    An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. Cooked on a sheet pan or in a shallow dish, your easy dinner is done in well under one hour. Think of it as comfort food for the lazy cook.

    Image of a pork Tenderloin with Potatoes and Carrots on a blue plate

    Table of Contents
    • 🐖Pork Tenderloin
    • 🥕The Vegetables
    • ✔️Tips
    • 📖Sheet Pan Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    Pork tenderloins are a great meat for smaller households and if you need more, just double it up. Add some veggies, and you have a complete meal all in one dish.

    There are lots of one dish/sheet pan recipes out there. Recipes like this do tend to over-cook the meat, but a tenderloin can take it in style. Pork tenderloin is an ideal meat to use. It is forgiving since it stays tender with almost anything you do to it.

    I have no inspiration recipe for this recipe. I read many but mostly just imagined what we wanted to have and just did it.

    We like things roasted potatoes and carrots, and my wife was asking for pork tenderloin since I hadn't done one for a while, but you can use other vegetables if you want.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice solid 4.

    🐖Pork Tenderloin

    Many commenters on this blog over the years seem to get pork loin and pork tenderloin confused.

    chart with the location of pork tenderloin - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.
    Image licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

    The tenderloin refers to the psoas muscle along the lower back. The psoas is generally the most tender cut since it is not used for movement.

    A pork tenderloin usually weighs about 1 to 1 ½ pounds. A very large one could push towards 2 pounds, so if it is bigger, it is not a tenderloin. Be sure you are right since using a pork loin like this would have very poor results.

    Be sure to use pork tenderloin and not a pork loin.

    How Long to Cook the Pork Tenderloin?

    The first thing to be aware of with this recipe is that the tenderloin will be "over-cooked" to some people. If you want your tenderloin 140 or 145 (pink), it won't be that. This is what my wife likes to call "done." She wants no pink.

    But since it is the tenderloin, it is still moist and fork-tender. If you want a lower temperature, take the meat out 5-8 minutes early when it reaches the desired internal temperature and tent it lightly with foil while the veggies finish cooking.

    But without the searing, the tenderloin's color will be a bit pale, and the potatoes, although done, will not have that nice browning I love. So a few minutes under the broiler at the end to get to the desired color is recommended.

    🥕The Vegetables

    The cooking time for vegetables will vary some 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.

    Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better.

    Softer vegetables like broccoli, peppers, zucchini, bell peppers, and yellow squash will take about 15 minutes.

    If you want to use other veggies, check roasting times at How to Roast Any Vegetable - The Kitchen.

    ✔️Tips

    You can speed up the prep. Buy very small potatoes, use "baby carrots," use crushed garlic or garlic powder and onion powder. But it only takes a few minutes more prep to get things right.

    The smaller potatoes are great, but those "baby carrots" are really cut out of large "woody" carrots. They have some tastes, but I'm not a big fan. But they do cook fairly well.

    The Pan

    I used a large baking dish, but a smaller sheet pan would be fine. If you double this recipe, use a large sheet pan.

    Storage

    Good refrigerated for 3-4 days and can make "freezer meals" that should be good for 3-4 months.

    📖Sheet Pan Recipes

    Easy Sheet Pan Chicken Fajitas

    Sheet Pan Chicken Breasts with Carrots and Potatoes

    Sheet Pan Apple Pork Chops

    This recipe is listed in these categories. See them for more similar recipes.

    Comfort Food Recipes, Pork Recipes, Pork Tenderloin Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Pork tenderloin with with veggies and seasoning

    Preheat oven to 400° convection or 425° conventional.

    trimmed pork tenderloin on a red board

    Trim a pork tenderloin of fat and silverskin.

    cutting up carrots on a black chopping board

    Peel and cut 3 medium carrots into ½ inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.

    adding oil to bag with tenderloin

    Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, ½ teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.

    pork tenderloin with veggies in baking dish raw

    Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.

    cooked pork tenderloin with carrots and potatoes in baking dish

    Bake until tenderloin is 150°-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 a bit longer depending on the tenderloin's size, the veggies, and your oven.

    cut pork tenderloin on blue platter with veggies

    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 cutting.

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    📖Recipe

    Image of a pork Tenderloin with Potatoes and Carrots on a blue plate

    One Pan Roasted Pork Tenderloin with Potatoes and Carrots

    From Dan Mikesell AKA DrDan
    An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.
    Tap to leave a Rating
    4.41 from 127 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 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.

    Instructions

    • Preheat oven to 400° convection or 425° conventional.
      Pork tenderloin with with veggies and seasoning
    • Trim a pork tenderloin of fat and silverskin.
      trimmed pork tenderloin on a red board
    • Peel and cut 3 medium carrots into ½ inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
    • Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, ½ teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
      adding oil to bag with tenderloin
    • Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
      pork tenderloin with veggies in baking dish raw
    • Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
      cooked pork tenderloin with carrots and potatoes in baking dish
    • Allow the tenderloin to rest for at least 5 minutes before cutting.
      cut pork tenderloin on blue platter with veggies
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips:

    1. Trim the pork tenderloin well and get the silverskin off if possible.
    2. Use a shallow baking dish or a sheet pan.
    3. Easy to double on a full ½ sheet pan.
    4. Use baby carrots and small potatoes to save time.
    5. You need to use thin skin potatoes cut into about 1-inch chunks or smaller. If you are using russets, please peel first.
    6. 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 veggies finish.
    7. 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.

    Nutrition Estimate

    Calories : 475 kcal (24%) | Carbohydrates : 24 g (8%) | Protein : 62 g (124%) | Fat : 13 g (20%) | Saturated Fat : 3 g (15%) | Cholesterol : 184 mg (61%) | Sodium : 784 mg (33%) | Potassium : 1814 mg (52%) | Fiber : 4 g (16%) | Sugar : 4 g (4%) | Vitamin A : 7643 IU (153%) | Vitamin C : 13 mg (16%) | Calcium : 44 mg (4%) | Iron : 4 mg (22%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published December 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    Reader Interactions

    Comments

    1. Eric

      March 17, 2022 at 9:45 pm

      5 stars
      I recently bought some tenderloin and tried this out , o man. The meat was so extremely juicy and the carrots tasted sublime. I altered the recipe a little by adding garlic powder and rosemary when I left it overnight to marinate and reseasoned just before I popped it in the oven. 45 mins @ 425 and 5 mins broil .

      Reply
    2. Miki

      March 02, 2022 at 7:50 am

      5 stars
      I love the simplicity of this recipe - I always have some pork tenderloin in the freezer (Thank you, Aldi) and potatoes and carrots so it's something I can pull together quickly. The only changes I make are I cut the carrots and potatoes small enough for them to become a hash (about 1/2 to 3/4 inch). If I'm feeling Mediterranean, I'll add some Italian seasoning to the bag. Really good! Thanks for sharing.

      Reply
    3. Lesley

      December 16, 2021 at 5:38 pm

      5 stars
      This is a fantastic and quick recipe. I love that it is for one tenderloin (so many are for two). I just helped (*read forced her through it* LOL) my daughter make this. It's a wonderful recipe to know as she's getting ready to spread her wings. Fast enough for any day, fancy enough for a date night or a guest.

      Reply
    4. Cheri Davis

      October 22, 2021 at 10:49 am

      5 stars
      Made this last night and was shocked by how good it is - so simple, so yummy! I'm a little embarrassed to admit that I've been cooking daily for many years, but had only fixed a pork tenderloin a couple of times.

      I followed your ingredient instructions exactly, but cooked it in my new Ninja Foodi with the Smart Lid at 375 degrees for 25 minutes using the Steam and Crisp function. This means it steam cooks, but also has the air fry going too, so it keeps its moisture and crisps the outside.

      It was honestly so yummy that I'm getting ready to fix a plate of leftovers for breakfast. :)

      Thank you SO much! Getting ready to peruse more of your recipes now....

      Reply
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