Effortless Sheet Pan Pork Tenderloin with Dijon Vinaigrette & Roasted Vegetables
Discover the ultimate weeknight solution: tender, juicy pork tenderloin paired with perfectly roasted Brussels sprouts and baby potatoes, all brought together with a vibrant Dijon herb vinaigrette. This incredible one-pan meal promises a quick prep, easy cleanup, and flavors so rich, your family will think you spent hours in the kitchen!
In our increasingly busy lives, finding delicious and healthy meals that don’t demand hours of prep or an endless pile of dishes can feel like a culinary quest. This Sheet Pan Pork Tenderloin recipe is your golden ticket to stress-free dining. It embodies the essence of convenience, requiring minimal hands-on effort – typically around five minutes of active preparation – yet consistently delivering a meal that tastes gourmet. The beauty of a sheet pan dinner lies in its simplicity: everything cooks together on a single pan, maximizing flavor development while dramatically reducing post-dinner cleanup. It’s the kind of recipe that will quickly earn a permanent spot in your weekly rotation.
My kitchen is often a hub of activity, and I rely heavily on efficient, tasty recipes to keep everyone well-fed without sacrificing precious time. While classics like Sheet Pan Chicken with Roasted Potatoes and Skillet Lasagna are beloved staples, this pork tenderloin recipe has emerged as a formidable contender. The first bite of the succulent pork, combined with the slightly crisp Brussels sprouts and tender, golden-brown roasted potatoes, all coated in that bright, tangy vinaigrette, was enough to convince me that this meal is truly special. It proves that simplicity can indeed lead to extraordinary taste.
It’s genuinely astounding how such a low-effort dish can yield such remarkably delicious results. The secret lies in a carefully balanced blend of simple yet potent flavors that create a truly craveable dinner. Beyond just the incredible taste, this recipe is a complete meal in itself, offering a lean protein, wholesome vegetables, and satisfying starch all on one plate. It’s difficult to find another recipe that competes with the sheer convenience and comprehensive nutrition offered by this standout sheet pan meal. Whether you’re a seasoned cook or a kitchen novice, this recipe is designed for success and maximum enjoyment.
Why This Sheet Pan Pork Tenderloin Recipe Works So Well
This recipe isn’t just easy; it’s smartly designed to ensure perfect results every time. Here’s why this Sheet Pan Pork Tenderloin will become your new favorite:
- Perfectly Cooked Components: We’ve meticulously planned the cooking times so that the Brussels sprouts and baby potatoes are cut to a similar size, allowing them to roast to tender perfection and slightly crisp edges, finishing at precisely the same time as your juicy pork tenderloin. This synchronous cooking is crucial for a balanced and delicious outcome, ensuring no component is over or underdone.
- Explosion of Flavor: The Dijon herb vinaigrette is a masterful blend of flavors. With olive oil providing a rich base, sharp Dijon mustard adding a zesty kick, white wine contributing depth and acidity, and a touch of honey balancing it with sweetness, complemented by aromatic dried oregano and thyme, this sauce hits all the right notes. It creates a complex umami profile that enhances every ingredient on the pan.
- Ultimate Convenience & Minimal Cleanup: The “one-pan” aspect is more than just a catchy phrase; it’s a promise. By cooking your protein and side dishes together on a single sheet pan, you significantly cut down on the number of pots and pans to wash. This means less time scrubbing dishes and more time relaxing and enjoying your evening after a busy day.
Essential Ingredients for Your Sheet Pan Pork Tenderloin
Gathering your ingredients is the first step to creating this fantastic meal. Here’s what you’ll need:
- Pork Tenderloin: Opt for a lean cut, typically around 1 pound, for quick cooking and tender results. Pork tenderloin is naturally flavorful and a fantastic choice for roasting.
- Salt and Pepper: Essential for seasoning the pork and veggies, enhancing their natural flavors.
- Canola Oil: Used for searing the pork tenderloin to achieve a beautiful golden crust. Its high smoke point makes it ideal for this task.
- Brussels Sprouts: Fresh Brussels sprouts, halved, will roast beautifully, becoming tender on the inside and slightly crispy on the outside. Look for firm, bright green sprouts.
- Small Baby Potatoes: These miniature potatoes cook quickly and evenly. If you can’t find baby potatoes, regular Yukon Gold or red potatoes cut into 1-inch pieces will work just as well, ensuring they are roughly the same size as the halved Brussels sprouts for even cooking.
- Olive Oil: The base for our flavorful vinaigrette and also used to coat the vegetables for roasting. A good quality extra virgin olive oil can make a difference.
- Dijon Mustard: This is the star of the vinaigrette, offering a tangy, slightly spicy, and robust flavor. While other mustards can be substituted, Dijon provides the most balanced and sophisticated taste profile for this recipe.
- White Wine: Adds a layer of acidity and complexity to the vinaigrette. A dry white wine like Sauvignon Blanc or Pinot Grigio is ideal. If you prefer to avoid alcohol, chicken stock or vegetable broth makes an excellent substitute without compromising on flavor.
- Honey: A touch of sweetness from honey balances the tanginess of the mustard and wine in the vinaigrette. Maple syrup is a great alternative if you don’t have honey on hand.
- Dried Oregano: A classic herb that brings a warm, aromatic note to the dish.
- Dried Thyme: Earthy and slightly floral, thyme complements both pork and vegetables beautifully.
Step-by-Step Guide: Crafting Your Sheet Pan Pork Tenderloin
Follow these simple steps to create a show-stopping dinner with minimal fuss:
- Preheat Your Sheet Pan for Optimal Roasting: Begin by placing a clean sheet pan (preferably a jelly roll pan with a raised edge) into your oven. Preheat the oven to a high temperature of 500°F (260°C). Allowing the pan to preheat ensures that when you add the vegetables, they immediately start to sizzle and crisp, preventing them from steaming and becoming soggy. This hot start is key to achieving that desirable roasted texture.
- Initiate the Vegetable Roasting Process: Carefully remove the scorching hot sheet pan from the oven. Lightly coat the surface with a non-stick cooking spray or a thin layer of oil. Arrange the halved Brussels sprouts and baby potatoes in a single, even layer across the pan. It’s crucial that the vegetables are not overcrowded or touching too much, as this also contributes to steaming rather than roasting. Return the pan to the oven and bake the vegetables for approximately 10 minutes. This head start is necessary because the root vegetables and sprouts require slightly more cooking time than the pork tenderloin.
- Prepare the Flavorful Dijon Herb Vinaigrette: While your vegetables are roasting, take this opportunity to assemble the vibrant vinaigrette that will infuse your entire meal with incredible flavor. In a small bowl, combine the olive oil, Dijon mustard, white wine (or chicken stock), honey, dried oregano, and dried thyme. Whisk all the ingredients together vigorously until they are thoroughly combined and emulsified. Alternatively, for an even easier method, place all vinaigrette ingredients into a small jar with a tight-fitting lid and shake it vigorously until well mixed.
- Sear the Pork Tenderloin for a Perfect Crust: Heat a separate skillet over medium-high heat on your stovetop. Add about 1 tablespoon of canola oil to the pan. While the skillet heats, generously season the pork tenderloin on all sides with salt and pepper. Once the oil is shimmering hot, carefully add the seasoned pork tenderloin to the skillet. Sear the pork on all sides, allowing it to cook for roughly 5 minutes in total, until it develops a beautiful golden-brown crust. This searing step is vital for locking in the juices and adding a layer of caramelized flavor. After searing, drizzle about 2 tablespoons of your prepared mustard mixture evenly over the pork.
- Combine and Finish Baking All Components: Remove the sheet pan with the par-cooked vegetables from the oven. Place the seared pork tenderloin directly in the center of the sheet pan, nestled among the Brussels sprouts and potatoes. Return the entire pan to the oven. Continue to bake the pork and vegetables for an additional 10-15 minutes. The cooking time may vary slightly depending on the thickness of your pork tenderloin and your oven’s calibration.
- Final Drizzle and Immediate Serving: The meal is ready when the internal temperature of the pork tenderloin reaches 165°F (74°C) when measured with a meat thermometer, and the potatoes are easily pierced with a fork (fork-tender). Turn off the oven and carefully remove the sheet pan. Drizzle the remaining Dijon herb mustard mixture generously over all the ingredients on the pan, ensuring everything gets coated in that delicious sauce. If desired, season with a final pinch of salt and pepper to taste. Serve this complete, wholesome meal immediately for the best flavor and texture.
Expert Tips for the Perfect Sheet Pan Pork Tenderloin
Achieving a truly exceptional sheet pan meal is easy with a few key tips:
- Choose the Right Pan: Always use a jelly roll pan or a similar sheet pan with a raised edge. This crucial detail prevents the flavorful juices released from the pork and the delicious vinaigrette from spilling over the sides, keeping all that goodness contained on the pan. A standard flat baking sheet won’t work as effectively.
- Don’t Skip Pan Preheating and Non-Stick Spray: These two steps are non-negotiable for success. Preheating the pan to a high temperature before adding the vegetables ensures that they begin to roast immediately upon contact, creating crispy exteriors and preventing them from sticking. A good non-stick spray or a generous drizzle of oil prior to adding ingredients further guarantees that your food won’t adhere to the pan’s surface, making cleanup even easier.
- The Importance of Searing the Tenderloin: This step might seem like an extra dish, but it’s absolutely vital. Searing the pork tenderloin in a skillet before it goes into the oven does two wonderful things: first, it creates a delectable, caramelized crust on the exterior, adding incredible flavor and texture. Second, and equally important, this crust acts as a barrier, effectively sealing in the pork’s natural juices. This is the secret to ensuring your pork tenderloin remains incredibly juicy and melt-in-your-mouth tender, rather than turning out dry and less flavorful.
- Avoid Overcrowding: When arranging your vegetables on the sheet pan, ensure they are in a single layer with a little space between each piece. Overcrowding leads to steaming rather than roasting, resulting in soggy vegetables instead of crispy, caramelized ones. If necessary, use two sheet pans.
- Monitor Internal Temperature: For perfect pork, invest in a good instant-read meat thermometer. Pork tenderloin is best when cooked to an internal temperature of 145°F (63°C) for medium-rare, or 165°F (74°C) for well-done, allowing for a few degrees of carryover cooking once removed from the oven. This ensures tenderness and safety without overcooking.
While the appeal of truly throwing everything on the pan at once is strong, for the best culinary results, it’s recommended to stagger the addition of ingredients. The Brussels sprouts and potatoes require a bit more time to soften and develop those delightful crispy edges. Additionally, the crucial searing step for the pork tenderloin should not be skipped, as it locks in juices and adds immense flavor that simply can’t be achieved by raw roasting alone. Following the recipe’s timed steps ensures each component reaches its peak perfection.
Yes, this recipe is quite flexible and can be scaled up to serve a larger group or down for fewer servings. The key consideration when scaling up is ensuring you have a large enough sheet pan, or multiple sheet pans, to accommodate the increased volume of ingredients. It is vital to maintain adequate space between all the Brussels sprouts, potatoes, and the tenderloin to prevent overcrowding, which can lead to steaming rather than proper roasting. If you manage spacing well, the overall cook time should remain largely consistent.
Any delicious leftovers from this sheet pan meal can be stored in an airtight container in the refrigerator for 2-3 days. To reheat, the best method is to gently warm everything in a 300°F (150°C) oven until the pork reaches an internal temperature of 165°F (74°C) and the vegetables are heated through. This low and slow reheating process helps prevent the pork from drying out and the vegetables from becoming too soft, preserving their texture and flavor.
Absolutely! This recipe is incredibly adaptable to your preferred vegetables or what you have on hand. Broccoli florets, cauliflower florets, asparagus spears, bell peppers, or even sliced carrots would all be excellent additions or substitutions. The most important thing is to consider their cooking times. For instance, softer vegetables like asparagus or bell peppers might need about 5 minutes less baking time than the heartier Brussels sprouts and potatoes. You might add them partway through the roasting process to ensure they don’t get mushy. Feel free to experiment and use whatever vegetables your family enjoys most!
Yes, to streamline your dinner prep even further, you can certainly get a head start. The vinaigrette can be made up to 2-3 days in advance and stored in a sealed jar in the refrigerator. Simply give it a good shake before using. You can also wash and chop your Brussels sprouts and potatoes earlier in the day and store them in separate bags or containers in the fridge. This way, when it’s time to cook, much of the hands-on work is already done!
Serving Suggestions for Your Sheet Pan Pork Tenderloin
This Sheet Pan Pork Tenderloin with Roasted Potatoes and Brussels Sprouts is a complete and satisfying meal all on its own, offering a perfect balance of protein, vegetables, and carbohydrates. However, if you’re looking to expand your spread for a larger gathering or simply desire additional complementary flavors, consider these delicious pairings:
- Cheesecake Factory Brown Bread: There’s something incredibly comforting about serving warm, freshly baked bread alongside dinner. The subtle sweetness and nutty undertones of this particular brown bread offer a delightful contrast and complement the tangy Dijon herb vinaigrette beautifully, perfect for soaking up any leftover sauce.
- Roasted Brussels Sprouts with Bacon & Balsamic: For those who simply adore Brussels sprouts and want to elevate their flavor even further, you can skip adding them to the sheet pan and prepare this dedicated side dish separately. The smoky crispness from the bacon grease takes the vegetables to a new level, and the sweet-tangy balsamic glaze provides another layer of complexity that pairs exquisitely with the rich pork.
- Ruth Chris Sweet Potato Casserole: As a delightful alternative to the roasted baby potatoes, consider whipping up this decadent sweet potato casserole. The sweet, cozy, and rich flavors of the casserole offer a wonderful counterpoint to both the savory pork tenderloin and the slightly bitter notes of the Brussels sprouts, creating a truly comforting and memorable meal.
- Simple Green Salad: If you’re looking for something light and refreshing, a crisp green salad with a simple lemon vinaigrette can be a wonderful addition, cutting through the richness of the main dish and adding extra freshness.
More Effortless Dinner Recipes
If you loved the ease and flavor of this sheet pan meal, you’re in luck! Here are more fantastic and easy dinner recipes to keep your weeknight meals exciting and delicious:
- Baked Chicken Parmesan
- Lemon Garlic Pork Chops
- One Pan Spicy Garlic Shrimp
- Sheet Pan Shrimp Boil
- Marry Me Chicken
- Enchilada Pasta Casserole
- Instant Pot Chicken Fajitas
- Stuffed Pepper Casserole
Sheet Pan Pork Tenderloin
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Equipment
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Full Sheet Pan
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Large Skillet
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Whisk or Jar with Lid
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Instant-Read Meat Thermometer
Ingredients
- 1 pound pork tenderloin
- salt and pepper
- 1 Tablespoon canola oil
- 8 oz Brussels sprouts, halved
- 8 oz small baby potatoes, halved
- 3 Tablespoon olive oil
- 3 Tablespoon dijon mustard
- 3 Tablespoon white wine, (or chicken stock)
- 1 Tablespoon honey
- 1 Tablespoon dried oregano
- 1 teaspoon dried thyme
Instructions
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Place a jelly roll pan in oven. Preheat to 500º F (260°C), leaving the pan in there while it preheats to get it very hot.
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Carefully remove the hot pan and spray it with non-stick spray or brush with oil. Add the halved Brussels sprouts and potatoes in a single, even layer, ensuring they are not crowded. Bake for 10 minutes.
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Meanwhile, combine the olive oil, Dijon mustard, white wine (or chicken stock), honey, dried oregano, and dried thyme in a small bowl. Whisk until well combined, or use a small mason jar with a lid and shake vigorously.
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Heat a skillet over medium-high heat with 1 tablespoon of canola oil. Season the pork tenderloin generously with salt and pepper, then add it to the hot skillet. Sear all sides of the tenderloin for about 5 minutes in total, until browned. Drizzle 2 tablespoons of the mustard mixture over the pork.
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Once the pork is nicely browned, remove the sheet pan with the vegetables from the oven, and carefully place the seared tenderloin in the center. Return the pan to the oven and cook the pork and veggies for another 10-15 minutes.
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The meal is ready when the pork reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender. Turn off the oven and remove the sheet pan. Drizzle the remaining mustard mixture over all the ingredients on the pan. Season with additional salt and pepper to taste, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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