Sheet Pan Pork Tenderloin
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Making sheet pan pork tenderloin is a simple way to cook dinner with very little prep, and quick clean up! Even better, this recipe is easy enough to make for a weeknight meal, but it’s also special enough to serve to guests!
Are you feeling the weeknight dinner blahs? This recipe is SO delicious, it’ll have you excited to get back into the kitchen. Plus, it’s SO easy to make, it’s almost not a recipe at all.
The pork tenderloin and roasted mini hasselback potatoes cook at the same time, and both are cooked to perfection. While the pork and potatoes are in the oven, you can whip up a quick vegetable, like air fryer green beans or cucumber tomato feta salad.
Best of all, it’s a sheet pan meal, which means clean up is super quick. Not to mention, it only takes 15 minutes to prep. Making a family-friendly dinner doesn’t get better than this!
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
Beautiful and delicious.
–Zo’Nasia
Happy Kitchen Secrets
Here are the most important mom-tested cooking tips for making sheet pan pork tenderloin! I’ve made this countless times, saving you from a failed attempt.
- Line your baking sheet with parchment paper for easier clean-up.
- Use your fingers to open any slices of potato that might be stuck together. If you squeeze both ends of the potatoes toward each other, they open up a little easier.
Ingredients
- pork tenderloin: It’s important to use pork tenderloin, not a pork loin roast. Although their names are similar, they come from different parts of the hog. It’s easy to tell the difference between a tenderloin and a loin. Pork tenderloin almost always comes in a package of two, and the cut is long and thin, with almost no visible fat. In comparison, a pork loin roast is much larger and it has a thick fat cap on the top.
- baby gold potatoes: These are usually available in 1.5 pound bags, and the potatoes are about 2-3 inches long. You can substitute other potatoes of similar size, like baby reds, if you’d like.
- olive oil
Equipment Needed
- Rimmed baking sheet
- Parchment paper or aluminum foil
- Chopsticks: Here’s a cooking hack for you… Chopsticks are the secret to making perfect hasselback potatoes because they make it easy to make slices without cutting completely through the potato. Keep reading to learn how.
- Food processor or a sharp knife
How to Make Sheet Pan Pork Tenderloin
I’m going to walk you through the very simple steps to make this recipe. If you’re new to cooking, just take a deep breath and relax, because even though it might look fancy, it’s really not. There’s not much prep work, and almost all of your time is hands-off. It’ll be fun!
- Preheat oven and scrub the potatoes.
- One at a time, lay each potato between two chop sticks. Make slices from one end to the other, leaving about 1/8 inch between each cut.
- The chop sticks will stop your knife before it cuts through the potato completely through most of the slices. But on the very ends of each potato, you’ll have to watch, stopping your knife before it cuts all the way through. It takes a little practice, but you’ll get the hang of it quickly!
Make the Gremolata
While the food on the sheet pan is roasting, make the gremolata. You can do this by hand with a knife or with a food processor.
- Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
- Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
Finish Cooking the Pork and Potatoes
- When the timer goes off, remove the sheet pan from the oven, but don’t turn off the oven. Use a meat thermometer to check the internal temperature of the pork tenderloin. If it’s reached 143°F., remove it.
Per food safety standards, pork is safe to eat when its internal temperature reaches 145°F. However, to prevent overcooking, you can remove it when the internal temperature reaches 143°F. Due to carryover cooking, meat will keep cooking as it rests.
- Set the roast on a plate and cover loosely with foil to allow it to rest.
- Put the sheet pan with potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren't burning.
- Slice the pork tenderloin. Remove the potatoes from the oven and spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
If you make this recipe, please give it a star rating and leave a comment below to let me know how it went!
Sheet Pan Pork Tenderloin
Equipment
- High Speed Blender or Food Processor, or a sharp knife
- wooden chopsticks
- large sheet pan
Ingredients
- 3 pounds pork tenderloin *tenderloins come in packages of two, each weighing about 1.5 pounds.
- 2 tablespoons olive oil or substitute Avocado Oil
- 1.5 pounds baby gold potatoes or baby reds
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Gremolata
- 1 cup fresh parsley
- 2 cloves garlic
- 1 tablespoon lemon zest 1 lemon
- 1 tablespoon lemon juice 1 lemon
- 1 tablespoon olive oil
Video
Instructions
- Preheat your oven to 350℉. Wash the potatoes with a vegetable scrubber to remove any dirt or debris. Set one potato between two chopsticks. Make slices from one end of each potato to the other, cutting until your knife hits the chopsticks. Leave about 1/8 inch between each slice. Carefully cut on the smaller ends of each potato so your knife doesn't slice completely through the potato. Repeat for each potato.
- Arrange the pork tenderloin and potatoes on a sheet pan lined with parchment paper, leaving some space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices. Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.
Make the Gremolata
- Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
- Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.
Finish Cooking the Pork and Potatoes
- Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145F. Set the roast on a plate and cover loosely with foil to allow it to rest.
- Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren’t burning.
- Slice the roast. Remove the potatoes from the oven a spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
Beautiful and delicious.
Hi Zo’Nasia, I’m so glad you like it! Let me know if you try the recipe! -Laura