Sheet-pan pork tenderloin
Roast pork tenderloin with potatoes and carrots, removing the pork when it reaches temperature.
Serving illustration.
Roast pork tenderloin with potatoes and carrots, removing the pork when it reaches temperature. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Potatoes and carrots start first because they can take longer than a small tenderloin. Removing the pork at temperature prevents the vegetables from deciding its doneness.
Quarter small potatoes and keep carrot pieces modest. Large chunks may need substantially longer than the estimated window.
Before you start
A rimmed pan catches juices. Use a thermometer and a clean resting board, and choose a pan large enough to keep the vegetables in one layer.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Cook pork tenderloin to 145°F (63°C) in the thickest part and let it rest for at least three minutes before slicing or serving.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Sheet-pan pork tenderloin
Prep and cooking times are estimates.
Ingredients
How to make it
- Preheat and prepareHeat the oven to 425°F (220°C). Cut potatoes and carrots into small, similar pieces. Toss them with half the oil and half the salt on a rimmed sheet pan.
- Give vegetables a head startRoast vegetables for about 10 minutes. Meanwhile, pat the pork dry and rub with remaining oil, rosemary, garlic, salt and pepper.
- Add the porkMove the vegetables aside to make room for the pork without stacking food. Return the pan to the oven.
- Check separatelyRoast until the pork reaches 145°F (63°C) in its thickest part, beginning checks after about 15 minutes. Remove the pork to a clean board and rest for at least 3 minutes. Continue roasting vegetables separately until tender if necessary.
- Slice and serveSlice the rested tenderloin across the grain. Divide pork and vegetables between plates. Do not keep the pork in the oven merely to match the vegetable timing.
Make it work for you
Potatoes and carrots start first because they can take longer than a small tenderloin. Removing the pork at temperature prevents the vegetables from deciding its doneness. Quarter small potatoes and keep carrot pieces modest. Large chunks may need substantially longer than the estimated window.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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