This easy Sheet Pan Pork Tenderloin / Roast is the perfect all in one dinner idea. 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 recipe.
Sheet Pan Pork Tenderloin
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.
Depending on how large you cut your vegetables, I would advise cooking the pork first for about 20 minutes and then add the veggies for the remainder of the cooking time.
It’s probably a good idea to cover the pork with a sheet of foil for the 20 minutes as this helps to keep the roast from drying out and from shrinking. Keep in mind also that it should take about 25 minutes per pound to cook.
For this recipe a pork roast, pork loin or tenderloin will work. I chose a “lombo di maiale” which in english means tender loin.
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 cookie 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 for about an hour.
- 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.
- Let the roast sit for about 10 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 potatoes, 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 increase by approximately 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.
More Delicious Pork Recipes
So if you are looking for an easy delicious Sheet Pan recipe then I hope you give this Sheet Pan Pork Tenderloin a try and let me know what you think. Buon Appetito!
Sheet Pan Pork Tenderloin
- 2lbs pork tenderloin or roast (1 kilo)
- 3-4 tablespoons olive oil (divided)
- 2 large cloves garlic (divided)
- 1 teaspoon oregano
- 1 teaspoon salt
- 2 dashes black pepper
- 1-2 sprigs rosemary minced
- 2-3 large potatoes
- 2-3 large carrots
- 2 large onions
- 1/2 teaspoon oregano
- 3/4-1 teaspoon salt
- 1-2 dashes black pepper
- 1-2 sprigs fresh rosemary
- Pre-heat oven to 350F (180C). Lightly drizzle a large cookie sheet with one tablespoon of olive oil.
- In a small bowl mix together 2 tablespoons of olive oil, one clove garlic minced, oregano, salt, pepper, and minced fresh rosemary, set aside.
- Place the pork tenderloin on the prepared cookie sheet, make a few slits with a sharp knife and place a piece of garlic in the cut. (cut a clove of garlic into 3-4 small pieces). Then brush the tenderloin with the oil and spice mix.
- 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 approximately 10 minutes (the internal temperature will increase to 155-160F which is perfect) before cutting and serving.
- In a large bowl toss large cubed potatoes, carrots, onions or whatever vegetables you prefer with the oregano, salt, pepper, rosemary and olive oil.