Sheet Pan Pork Tenderloin

Perfect for a family dinner or even a special get together. Deliciously spiced with roasted vegetables makes this the best and most tender Pork Roast method.

I cook quite a bit of pork, but I have to say this is one of the best pork dishes I have ever served or tasted. There were absolutely no leftovers.

What I love about sheet pan dinners is that it’s all made on one pan, no extra pots and or side dishes. And there was nothing dry about this roast. For this recipe a pork roast, pork loin or tenderloin will work.

I chose a “lombo di maiale” which in english means tender loin.

What you need to make the recipe

- Pork tenderloin or roast

For the Roasted Vegetables

- 1-2 dashes black pepper

- 1-2 sprigs fresh rosemary Of course you could substitute with your favorite veggies, such as peppers, butternut squash, sweet potatoes and even mushrooms.

You could in addition switch up the fresh herbs and instead of oregano use thyme or even fresh parsley.

How to make a Sheet Pan Pork Roast

In a small bowl mix together oil, oregano, salt, pepper, minced garlic and chopped fresh rosemary. Drizzle the large rimmed baking sheet with a little olive oil.

Place the pork tenderloin / roast on top, make a few slits with a sharp knife and place in a piece of garlic. Brush the tenderloin with the oil and spice mix. In a large bowl toss large cubed potatoes, carrots, onions or whatever vegetables you prefer with oregano, olive oil, salt and rosemary.

If you cut your vegetables large (halved or quartered if they are large) then you can place them around the pork roast and bake. If you want bite size or a bit larger cuts of vegetables then it is best to cover the roast with foil and bake it alone for a bit of time before adding the vegetables.

Let the roast sit for a few minutes before cutting and serving. What are the best vegetables to use?

Pork is the type of meat that pairs well with sweet flavours, such as root vegetables, I like to add some carrots, turnips, parsnips, red potatoes or yukon gold, brussel sprouts, sweet potatoes and onions. How do you know when pork is cooked?

The National Pork Board recommends that you should be cooking the pork until the internal temperature is between 145° F and 160° F. But since the temperature of large cuts will gain by close to 10° F. while resting, it is probably best to remove the meat when the temperature reaches 145F – 150F then let rest for 10 minutes.

Why let meat rest before slicing? When the meat has cooked the juices are at the centre of the meat, allowing the meat to rest lets the juices redistribute throughout the meat which leaves a tender juicier cut.

So be sure to let the roast rest for at least 10 minutes.

How to store leftover Pork tenderloin

Store any leftover pork tenderloin, in an airtight container within two hours of preparation.

It will keep for up to 3-4 days in the fridge. It can as well be frozen for longer storage, it will keep for up to three months in the freezer.

More Delicious Pork Recipes

- Easy Baked Italian Breaded Pork Chops

- Hasselback Stuffed Pork Roast - Traditional Polenta with a Sausage Pork Rib Tomato Sauce

- Bacon Wrapped Pork & Beef Skewers So if you are looking for an easy delicious Sheet Pan method then I hope you give this Sheet Pan Pork Tenderloin a try and let me know what you think.

PORK TENDERLOIN

- 2 pounds pork tenderloin or roast (1 kilo)

- 3-4 tablespoons olive oil (divided) - 2 large cloves garlic (divided) - 1-2 sprigs rosemary minced

ROASTED VEGETABLES

- 1-2 dashes black pepper

- 1-2 sprigs fresh rosemary - In a small bowl mix together 2 tablespoons of olive oil, one clove garlic minced, oregano, salt, pepper, and minced fresh rosemary, set aside.

- If you want bite size or a bit larger cuts of vegetables then it is best to cover the roast with foil and bake it alone for about 20 minutes before adding the vegetables. After the 20 minutes has passed add the vegetables around the roast and continue to bake (without the foil) for another 40 minutes or until the roast is cooked (145-150F internal temperature).

If you cut your vegetables large (quartered) then you can place them around the pork loin and bake it all together for about an hour. - Let the roast sit for roughly 10 minutes (the internal temperature will gain to 155-160F which is perfect) before cutting and serving.

ROASTED VEGETABLES

- In a large bowl toss large cubed potatoes, carrots, onions or whatever vegetables you prefer with the oregano, salt, pepper, rosemary and olive oil. Updated from February 10, 2020.

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