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
Ingredients
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
Instructions
- 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.
I have made this several times already and my family loves it! I made it tonight and my son is already requesting that I make it again. Full of flavor and delicious!
Thanks for sharing. Glad the family loves it. – Nicole
This is very good! I don’t gravitate toward honey mustard, but ended up loving this. I made this as described with the exception of using Russet Potatoes (that’s what I had).
I might try a different apple since mine barely kept their form, and mostly turned to mush. The taste was fantastic, so mainly a texture/presentation issue. I used “Envy” apples.
Glad to hear you like it! Apple varieties can be tricky! Try using Honeycrisp if you can. – Nicole
I’m so glad! :)
I’m looking forward to giving this recipe a try! I’m wondering what kind of apples to use, would Granny Smith be best? Also would sweet potatoes hold up if added in 1/2 inch slices?
Hi Sarah, I would stick to a red apple of your choice. Sweet potatoes should hold up fine. – Nicole
Thank you. I made this today and it was easy and delicious.
Could this be modified to use a pork loin rather than tenderloin as it’s what I have on hand? Looks delicious!
Hi Yvonne, we would definitely recommend the tenderloin for this recipe. – Nicole
It’s is unsafe to use marinades from raw meat on other foods without cooking them.
This recipe is unsafe!
Since everything on the pan is being cooked in the oven, it is perfectly safe to do. – Nicole
Could I make this recipe using chicken breasts? We don’t eat pork. Would the cooking time change?
Absolutely, cooking time would be about the same.
Wow! This looks amazing. I’ve already printed the recipe for my “Lisa” collection. Can’t wait to make this. I know already it will be a keeper.
Haha love the sound of that file – hope you enjoy the recipe! :)
Oh my goodness! This looks delicious. I will be adding this to next week’s menu plan.