Pork Tenderloin Sheet Pan with Sweet Potatoes
This easy Pork Tenderloin Sheet Pan with Sweet Potatoes combines pork tenderloins with sweet potatoes and red onions, seasoned with brown sugar, cinnamon, and chili powder. Everything is roasted together on a sheet pan, resulting in perfectly tender, juicy pork.
We love an easy pork tenderloin dinner. If you do too, try our Air Fryer Pork Tenderloin or this Pork Tenderloin with Apple and Sauerkraut.
This is hands-down my favorite cut of pork and works perfectly, especially when it’s surrounded by tender, delicious, caramelized, roasted veggies. And because it is a sheet pan dinner, similar to our Sheet Pan Sausage and Potatoes, it is easy to make and easy to clean up!
I love being able to toss all my ingredients together on one sheet pan and have a delicious meal on the table in right around 30 minutes, start to finish!
If you are looking for another super-fast pork tenderloin recipe, try this Instant Pot Pork Tenderloin and Potatoes.
Ingredients and Substitutions
- Pork Tenderloin: As a reminder, this cut is not to be confused with a pork loin. We are talking tenderloin here, and there’s a big difference between the two. When you purchase pork tenderloin, it is typically packaged in Cryovac, and the whole package weighs about 2 lbs.
- The veggies: Sweet Potatoes and red onions. Both of these vegetables caramelize so nicely in the oven and just get more flavorful as they do.
- Spice rub: Combine dark brown sugar, chili powder, kosher salt, garlic powder. If you’d like more kick, add some red pepper flakes!
How to make Sheet Pan Pork Tenderloin with Sweet Potatoes
Step 1: Preheat the oven to 400 degrees F.
Step 2: In a large mixing bowl, combine the brown sugar with the chili powder, kosher salt, cinnamon, and garlic powder. Reserve 2 tablespoons of the prepared spice rub for seasoning the pork tenderloins.
Step 3: Add the cubed sweet potatoes and red onions to the prepared spice rub in the mixing bowl. Drizzle with the melted butter, then gently toss to coat.
Step 4: Spread the seasoned vegetables evenly over a large foil- or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast for 10 minutes.
Step 5: Meanwhile, using your finger tips, rub the reserved spice rub into the pork tenderloins on all sides. After 10 minutes, push the sweet potatoes and onions to the sides of the sheet pan, then place the seasoned pork tenderloins in the center, leaving some space between them.
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Step 6: Roast the tenderloins and vegetables for 20-22 minutes or until the pork is 140-145 degrees F at the center when tested with an instant-read meat thermometer probe, and sweet potatoes are tender when pierced with a fork.
Step 7: Tent the pork tenderloins with foil and let them rest for 5 minutes before slicing them into medallions. Serve with the roasted vegetables on the side.
My Recipe Tips
- I love how economical this cut of pork is because it has no bones. You can eat the entire piece of meat, and each tenderloin easily serves 3-4 people. It’s quick and easy to slice the tenderloin into medallions for serving.
- To cut the sweet potatoes into chunks more easily, cut the sweet potatoes in half lengthwise. Place the cut-side-down on a cutting board and slice each one in half lengthwise again. Now cut each one into 1-1/2 inch chunks and repeat with the remaining sweet potatoes.
Pork Tenderloin Sheet Pan with Sweet Potatoes FAQ’s
Cooking pork tenderloin at 400 degrees keeps the pork nicely crusted on the outside and perfectly juicy on the inside. When the pork tenderloin is sliced into medallions, you will see that the meat has a tiny tinge of pink – this is just right. Pink Pork is Perfect!
A single pork tenderloin will typically feed 3-4 people easily. One package of pork tenderloins always includes 2, each one weighing about 1 pound.
Use an instant read meat thermometer. This tool really helps us avoid overcooking food out of fear. We can now safely cook pork to 140-145 degrees F. at the center, as long as we then give it a 3-5 minute rest so it can raise a few more degrees.
Insert the stem of the instant-read meat thermometer into the center of the pork tenderloin and then watch the face of the thermometer. When the temperature stops rising for a couple of seconds, that is the internal temperature of the pork tenderloin.
Keep in mind that the pork will still rise a few more degrees as it rests, especially if you tent it with foil.
Other Favorite Sheet Pan Recipes to Enjoy
I love sharing easy sheet-pan dinners with my family. We love the traditional Honey Thyme Sausage and Vegetable Sheet Pan Dinners or untraditional meals like a Low Country Sheet Pan Shrimp Boil. Or try this Pork Tenderloin and Brussels Sprouts Sheet Pan.
Pork Tenderloin Sheet Pan with Sweet Potatoes
Save this Recipe
Get the recipe emailed to you + sign up for all our latest!
Ingredients
For the Spice Rub
- 1/3 cup packed dark brown sugar
- 2 teaspoons chili powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoons ground cinnamon
- 1/2 teaspoons garlic powder or granulated garlic
Vegetables and Pork
- 2-3 large sweet potatoes peeled and cut into 1-1/2" inch cubes
- 1 medium red onion, cut into 1/2" wedges
- 2 tablespoons unsalted butter, melted
Pork
- 2 pork tenderloins approx. 1 pound each
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine the brown sugar with the chili powder, kosher salt, cinnamon, and garlic powder. Reserve 2 tablespoons of the prepared spice rub for seasoning the pork tenderloins.1/3 cup packed dark brown sugar, 2 teaspoons chili powder, 1 1/2 teaspoons kosher salt, 1/2 teaspoons ground cinnamon, 1/2 teaspoons garlic powder or granulated garlic
- Add the cubed sweet potatoes and red onions to the prepared spice rub in the mixing bowl.2-3 large sweet potatoes, 1 medium red onion, cut into 1/2" wedges
- Drizzle with the melted butter and gently toss well to coat well.2 tablespoons unsalted butter, melted
- Spread the seasoned vegetables out evenly over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast the vegetables for 10 minutes.
- Meanwhile, using your finger tips, rub the reserved spice rub into the pork tenderloins on all sides.2 pork tenderloins
- Push sweet potatoes and onions to the sides of the sheet pan, then place the seasoned pork tenderloins into the center of the sheet pan, leaving some space between them.
- Roast the tenderloins and vegetables for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer probe, and sweet potatoes are tender when pierced with a fork.
- Tent the pork tenderloins with foil and let them rest for 5 minutes before slicing them into medallions. Serve with the roasted vegetables on the side.
Notes
- I love how economical this cut of pork is because it has no bones. You can eat the entire piece of meat, and each tenderloin easily serves 3-4 people. It’s quick and easy to slice the tenderloin into medallions for serving.
- To cut sweet potatoes into chunks more easily, cut them in half lengthwise. Place the cut side down on a cutting board and slice each one in half lengthwise again. Now cut each one into 1-1/2 inch chunks and repeat with the remaining sweet potatoes.
This is one of our favorite meals! The only change I made was adding 3 T of butter instead of 2 T.
The biggest problem is peeling and cutting those darn sweet potatoes! Although after they are done they are delicious!
Hi Amy –
Thank you for taking time to let me know that you enjoy this recipe. My family loves it, too, and I totally agree with you regarding cutting the sweet potatoes! If they weren’t so darn delicious, I’d probably give up. Thanks again for reaching out – it means a lot to use here at Chef Alli’s!
Sincerely,
Chef Alli
My family LOVES this dish! Sooo easy to prepare and cooks in a half hour. I make it often just as recipe states. . Thank you, Chef Alli.
btw This is definitely a 5 star rating but for some reason, stars would not light up past 4.
Hi Arlene –
Thank you so much for taking time to let us know your family enjoys this recipe – that thrills me to no end, truly. I appreciate the 4 star rating and I’m sad to say I have no idea why it wouldn’t let you do 5, but it’s totally fine.
Let’s Keep Cookin’,
Chef Alli
husband really liked this. it took a bit longer to because I made it in a toaster oven, super tender and juicy pork. thanks
Hi there –
I’m glad you could adapt this recipe to work in a toaster oven. I may have to try that myself sometime!
Let’s Keep Cookin’,
Chef Alli
Easy, Tasty. Good overall dinner on a busy week night
Hi Jane –
So glad you enjoyed this sheet pan dinner. Thank you for letting me know and for the 5 star rating – I so appreciate it.
Sincerely,
Chef Alli
Hi. Could you cook this at 350 degrees for a longer period of time? My house gets too smoky at 400 degrees.
Hi there – Here’s what I’d try first. Roast the sweet potatoes as directed at 400 degrees. Add the pork tenderloin and roast them for 10 minutes at 400 degrees. THEN, turn your oven down to 350 degrees F. and continue. This way, you’re giving the pork tenderloin as good boost of that hot heat to help them caramelize nicely on the outside before turning the oven down to 350 degrees to finish them.
Can you please let me know how this works for you? I’d really appreciate the feedback.
Thanks a bunch,
Chef Alli
This was delicious and so easy. Family loved it, and it didn’t call for a lot of extra ingredients — just things I already had in my kitchen. I was also able to easily substitute veggies — I only had Vidalia onions and one sweet potato but about 2-3 cups of brussel sprouts, and it all worked wonderfully!
Hi Shelley –
Yum – the brussel sprouts sound like a great addition! I’m going to try that next time I make this. Thanks so much for reaching out and I’m so glad you enjoyed this dish. Sheet pan meals are the bomb!
Sincerely,
Chef Alli
I have a basic recipe like this, but I want to try yours because the spices sound AAAAAmazing. My question is, would I also be able to include apples in this recipe, or do you feel that it would not work with this spice blend?
Hi Patti –
Such a great suggestion about adding the apples to this recipe. I think it will be delicious and I’m going to try it, as well. I think the apples should be added to the sheet pan at the same time you add the pork tenderloin. Let me know how you like this sheet pan meal once you add the apples.
Thanks a bunch,
Chef Alli
You could not get this dish in a restaurant. It is one of the best recipes ever. My son made it for the family on Mother’s Day. The conversation was all about how tasty the dish was
Thank you
Hi Robin –
I’m so glad you and your family enjoyed this dish. We love it, too, and I also like how colorful this sheet pan meal is – it’s a keeper recipe at my house. You can never go wrong with pork tenderloin, either.
Sincerely,
Chef Alli
This was really good. It was quick, easy and super flavourful. I added a couple of cloves of sliced garlic with the sweet potato and onion. I will make this again.
Hi Delia –
I’m so glad you liked this sheet pan meal – it’s one of your favorites, too. So nice to have just one pan to wash!
Thanks so much for letting me know,
Chef Alli