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.
Editor’s Note: Originally Published December 17, 2017. Updated with expanded discussion and updated photos.
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. If you want to use other veggies, check roasting times at How to Roast Any Vegetable – The Kitchen.
A high 4 to lower 5. So a very nice everyday recipe.
Pro Tips: Recipe Notes for One Pan Roasted Pork Tenderloin with Potatoes and Carrots
What is a Pork Tenderloin
Many commenters on this blog over the years seem to get pork loin and pork tenderloin confused.
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 1/2 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 a 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 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.
Most of the time when I’m cooking a pork tenderloin I do a pan sear to oven technique. See Pan Seared Oven Roasted Pork Tenderloin if you are interested.
But without the searing, the color will be 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.
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 last note is about 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.
Preheat oven to 400 degrees convection or 425 conventional.
Trim a pork tenderloin of fat and silverskin.
Peel and cut 3 medium carrots into 1/2 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, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic and 2 tablespoons olive oil. Seal bag and mix well.
Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
Bake until tenderloin is 150-160 per your taste and potatoes are tender. About 30 minutes. The last few minutes, turn on the broiler and get the color you want.
Allow the tenderloin to rest for at least 5 minutes before cutting.
Roasted Pork Tenderloin with Potatoes and Carrots
- 1 - 1 1/2 pound pork tenderloin
- 1/2 medium onion - or one small
- 3 medium carrots
- 1 pound small potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2-4 cloves crushed garlic - 2 for most people. 4 for my wife.
- Preheat oven to 400 degrees convection or 425 conventional.
- Trim a pork tenderloin of fat and silverskin.
- Peel and cut 3 medium carrots into 1/2 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, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic and 2 tablespoons olive oil. Seal bag and mix well.
- Prep a large baking dish or sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
- Bake until tenderloin is 150-160 per your taste and potatoes are tender. About 30 minutes. The last few minutes, turn on the broiler and get the color you want.
- Allow the tenderloin to rest for at least 5 minutes before cutting.
- Trim the pork tenderloin well and get the silverskin off if possible.
- Use baby carrots and small potatoes to save time.
- The pork is "over cooked" by some standards (not in our house). If you want some pink in your pork then remove the pork when 145 degrees and tent while veggies finish.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published December 17, 2017