Sheet-Pan Pork Tenderloin with Carrots and Potatoes
In short: Pork tenderloins glazed with mustard, honey and garlic, then roasted on one pan with baby potatoes, carrots and red onion until just pink. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 440 kcal
Pork tenderloin is lean and cooks quickly, which is why it is easy to dry out, but a hot oven and a thermometer fix that. Here the vegetables roast first and the pork joins them in the center of the pan, so everything is ready together. A glaze of mustard, honey and garlic browns the meat and flavors the pan juices. Slice the pork across the grain and spoon the juices over the vegetables.
Instructions
- Heat the oven to 220°C (425°F). Toss the potatoes, carrots and onion with the oil, thyme and 1/2 teaspoon of salt on a large rimmed sheet pan and spread them out.
- Roast the vegetables for 15 minutes while you prepare the pork.
- Pat the tenderloins dry. Stir the mustard, honey, garlic, oil, 1/2 teaspoon of salt and the pepper together and rub the mixture over the pork.
- Take out the pan, push the vegetables to the sides and place the pork in the center. Return it to the oven.
- Roast for 18 to 22 minutes, turning the pork once, until it reads 63°C (145°F) in the thickest part and the vegetables are browned and tender.
- Rest the pork on a board for 5 to 10 minutes. Slice into 1.5 cm (1/2 inch) rounds and serve with the vegetables and pan juices.
Tips
- Tuck the thin tail end of each tenderloin under itself so the whole piece is an even thickness and cooks at the same rate.
- A little pink in the middle is normal and safe at 63°C (145°F). Pulling it earlier and letting it rest keeps it juicy.
Questions and answers
How do I know pork tenderloin is cooked?
Use a thermometer and take it out at 63°C (145°F), then rest it for at least 5 minutes. The center may look slightly pink, which is safe.
Can I use pork chops instead?
Yes, but choose bone-in chops about 2.5 cm (1 inch) thick and roast them for 12 to 15 minutes. They should read 63°C (145°F) too.
How should I store leftovers?
Slice the pork and refrigerate it with the vegetables for up to 3 days. Reheat gently so it does not dry out.
How long does it take to make Sheet-Pan Pork Tenderloin with Carrots and Potatoes?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Sheet-Pan Pork Tenderloin with Carrots and Potatoes?
About 440 kcal per serving, with 35 g of protein, 38 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 440 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 38 g |
| Fat | 16 g |
| Fiber | 6 g |
| Sugar | 11 g |
| Sodium | 780 mg |
Estimated values, calculated from the ingredients.
