Sheet pan pork tenderloin is an easy all-in-one dinner made with juicy roasted pork, tender baby potatoes, and green beans seasoned with a simple honey Dijon mixture. Everything cooks on one pan, which makes this recipe great for busy weeknights when you want something flavorful with minimal cleanup.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Pork Tenderloin
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~470 per serving (estimated)
🥣 Main Ingredients: Pork tenderloin, baby potatoes, green beans, olive oil, garlic, Dijon mustard, honey
📖 Dietary Info: Gluten-free and dairy-free
👌 Difficulty: Easy - season, roast, add green beans, finish baking
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This sheet pan pork tenderloin keeps the ingredient list simple and skips any long marinating, so it is easy enough for a regular weeknight but still feels like a complete dinner. The pork roasts alongside the potatoes, then the green beans finish on the pan for a balanced meal with hardly any extra work.
If you need more easy dinner ideas for busy nights, you might also like our Spinach Artichoke Chicken, Teriyaki Salmon Bowl, or Santa Fe Chicken Skillet.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Sheet Pan Pork Tenderloin:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sheet Pan Pork Tenderloin:
- Recipe Notes & Tips:
- How to Store:
- Sheet Pan Pork Tenderloin FAQs:
- More Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Sheet Pan Pork Tenderloin
Why You'll Love this Sheet Pan Pork Tenderloin:
Complete dinner on one pan: The pork, potatoes, and green beans cook together for an easy meal with minimal cleanup.
Simple but flavorful: A quick honey Dijon mixture adds plenty of flavor without needing a long marinade.
Great for weeknights: This sheet pan pork tenderloin is easy to prep and mostly hands-off once it goes in the oven.
Easy to customize: You can swap the vegetables or adjust the seasoning based on what you have on hand.
Key Ingredients:
- pork tenderloin. This stays tender and cooks quickly, making it perfect for a sheet pan dinner. Be sure to use pork tenderloin, not pork loin, since they are not interchangeable.
- baby potatoes. Halved baby potatoes roast up tender on the inside and crisp on the edges. Cut any larger ones smaller so they cook evenly.
- green beans. These add color and make the meal feel complete. Trim the ends so they roast evenly and stay tender-crisp.
- dijon mustard. Adds tangy flavor and helps coat the pork and vegetables. It also pairs well with the honey and garlic.
- honey. Balances the mustard and savory seasonings with a little sweetness and helps everything caramelize slightly in the oven.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the vegetables: Asparagus, broccoli, or carrots can be used instead of green beans depending on what you have.
- Use a different potato: Baby gold potatoes work best, but red potatoes or chopped Yukon Gold potatoes also roast well.
- Make it a little sweeter: Add an extra drizzle of honey if you want a slightly sweeter honey Dijon flavor.
- Change the seasoning: Italian seasoning works well here, but dried thyme or rosemary can also be used for a different flavor.
- Add more garlic: Use an extra clove or two if you want a stronger garlic flavor throughout the pork and vegetables.
How to Make Sheet Pan Pork Tenderloin:
- Step 1: Preheat the oven to 400°F and line a sheet pan with parchment paper. In a small bowl, whisk together the garlic, mustard, honey, 2 tablespoons of olive oil, Italian seasoning, paprika, and half the salt and pepper.
- Step 2: Place the pork tenderloin on the sheet pan and spoon the Dijon mixture over the top, coating it well. In a separate bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Spread them on the sheet pan around the pork.
- Step 3: Bake for 20 minutes, then remove the pan from the oven. Toss the green beans with the remaining 1 tablespoon of olive oil and the rest of the salt and pepper. Add them to the open space on the pan.
- Step 4: Return the pan to the oven and bake for another 10 to 15 minutes, or until the pork reaches 145°F and the potatoes are tender. Let the pork rest for 5 minutes, then slice and serve with the potatoes and green beans.
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Recipe Notes & Tips:
- Use pork tenderloin, not pork loin: Pork tenderloin is smaller, leaner, and cooks much faster, which makes it the right choice for this sheet pan dinner.
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Add the green beans later: Since green beans cook faster than the pork and potatoes, adding them partway through keeps them from getting too soft.
- Check the pork with a thermometer: Pork tenderloin is done when it reaches an internal temperature of 145°F. Let it rest before slicing so it stays juicy.
- Do not overcrowd the pan: Spread everything out as much as possible so the potatoes roast instead of steam.
- Slice after resting: Let the pork rest for about 5 minutes before slicing to help keep the juices in.
How to Store:
Refrigerator: Store the sliced pork, potatoes, and green beans in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm everything in the microwave or in a 350°F oven until heated through. The pork can dry out if overheated, so reheat just until warm.
Freezer: The cooked pork freezes best on its own for up to 2 months. The potatoes and green beans are best fresh, since their texture can change after freezing.
Sheet Pan Pork Tenderloin FAQs:
Sheet pan pork tenderloin usually takes about 30 to 35 minutes total at 400°F, depending on the size of the tenderloin and how quickly your oven cooks. In this recipe, the pork and potatoes start first, then the green beans are added later so everything finishes at the right time.
Yes, sheet pan pork tenderloin works well with other vegetables like broccoli, carrots, or asparagus. Just keep in mind that some vegetables need more time than others, so quicker-cooking vegetables should be added later just like the green beans in this recipe.
Potatoes can take longer to roast than pork tenderloin, especially if the pieces are too large. For the best results, halve or quarter the potatoes into even pieces and give them a head start on the sheet pan so they finish cooking by the time the pork is ready.
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Sheet Pan Pork Tenderloin
Ingredients
- 2 pounds pork tenderloin
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
- ¼ cup olive oil
- 4 garlic cloves, minced
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon salt
- 1 teaspoon italian seasoning
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F and line a large sheet pan with parchment paper.
- In a small bowl, whisk together the garlic, Dijon mustard, honey, 2 tablespoons of the olive oil, Italian seasoning, paprika, and half of the salt and pepper.
- Place the pork tenderloin on the sheet pan and spoon the Dijon mixture over the top, coating it well.
- In a separate bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and a pinch of the remaining salt and pepper. Spread them on the sheet pan around the pork.
- Bake for 20 minutes, then remove the pan from the oven.
- Toss the green beans with the remaining 1 tablespoon of olive oil and the rest of the salt and pepper. Add them to the open space on the pan.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the pork reaches 145°F and the potatoes are tender.
- Let the pork rest for 5 minutes, then slice and serve with the potatoes and green beans.
Nutrition
Notes
- Use pork tenderloin, not pork loin: Pork tenderloin is smaller, leaner, and cooks much faster, which makes it the right choice for this sheet pan dinner.
- Cut the potatoes evenly: Halve smaller baby potatoes and quarter any larger ones so they roast in the same amount of time.
- Add the green beans later: Since green beans cook faster than the pork and potatoes, adding them partway through keeps them from getting too soft.
- Check the pork with a thermometer: Pork tenderloin is done when it reaches an internal temperature of 145°F. Let it rest before slicing so it stays juicy.
- Do not overcrowd the pan: Spread everything out as much as possible so the potatoes roast instead of steam.
- Slice after resting: Let the pork rest for about 5 minutes before slicing to help keep the juices in.
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