Oh, how I love a super easy (and tasty) one dish dinner! This sheet pan pork tenderloin came together in no time at all, and the clean up was also super simple. This is exactly what our family needs for busy weeknights. I’m feeling inspired to try even more sheet pan dinners.
I marinated the pork tenderloin in a loaf pan (covered with plastic wrap in the fridge), but you could also use a ziplock bag if you prefer. For better results, just remember to turn the meat over about halfway through for even coverage.
Just look at how pretty and vibrant this one is before you stick it in the oven. It’s hard not to feel good about making such a colorful dinner like this one. Talk about (almost) eating the rainbow. :) Before baking it, I did toss the veggies and fruit together to better coat them with the sauce. I hope you enjoy this simple one-dish dinner as much as we did!
Sheet Pan Marinated Pork Tenderloin & Veggies
For the marinade
For the sheet pan
- 1 1/4 pound pork tenderloin
- 1 pound Yukon Gold potatoes cut in half and then 1/2" slices
- 2 large apples cut into 8 wedges
- 12 ounces green beans trimmed and cut in half
- Whisk together the marinade ingredients and add them to a container or ziplock bag with the pork. Let the pork marinate for at least a couple hours, or up to 24 hours (refrigerated), flipping it over halfway through.
- When ready to cook, preheat the oven to 450 degrees F (and if you like an easy cleanup, line the baking sheet with foil).
- Place the pork in the center of the sheet pan (reserve marinade) and spread veggies and fruit around it. Pour remaining marinade over the fruit and vegetables and toss. Bake until the pork is almost done in the middle (medium rare and still pink—145 degrees F), about 23 to 26 minutes.
- Turn the oven up to a high broil and cook for 3 to 5 minutes more, until the meat and veggies begin to turn golden brown and the pork is cooked all the way through, 160 degrees F.
- Slice the pork and serve.