Solve your weeknight dinner dilemma with this flavorful, healthy meal – Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner. We love pork tenderloin, and even more so when it’s surrounded by caramelized roasted veggies.
Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner Recipe
Howdy –
Sheet pan dinners are easy to make and easy to clean up. With just a little understanding of sheet pan dinner dynamics you can treat your family to a healthy, whole food meal any day of the week! I love being able to toss all of my ingredients onto one sheet pan and have a delicious meal on the table in about 30 minutes or less.
How to Make This Easy Sheet Pan Dinner Work for Your Family
Pork Tenderloin. This is hands-down my favorite cut of pork, 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, they are typically packaged in cryovac and the package will weigh about 2 lbs. Though you really can’t tell from the outside, there are two pork tenderloins inside, each one weighing in at about 1 lb. each.
Dark Brown Sugar, Chili Powder, Kosher Salt, Granulated Garlic, Cinnamon and Butter. These ingredients make up the spice rub that coats both of the tenderloins as well as the onions and sweet potatoes – lots of flavor here!
Sweet Potatoes and Red Onions. These are key ingredients in this recipe and become your “side dish” to serve alongside the pork tenderloin at dinner. Roasted sweet potatoes are sweet and savory beings that are crazy delicious….bet you can’t eat just one!
Easy Recipe Tips for Making Roast Pork Tenderloin Sheet Pan Dinners
- What’s so great about pork tenderloin, anyway? Pork tenderloins are from the back of the pig. Since they don’t get much use, they are super tender! And, because the pork tenderloin in a whole muscle without any bones, it’s super economical because we get to eat the entire piece of meat. A single pork tenderloin will typically feed 3-4 people easily.
- I thought pork needed to be cooked until it’s 160 degrees F. at the center. Why does your recipe say to cook it to 140-145 degrees F.? There’s a new FDA ruling on cooking pork! We can now safely cook pork until it’s 140-145 degrees F. at the center, as long as we then give it a 3 minute rest so it can raise a few more degrees in temperature. Then, when we slice this pork tenderloin into medallions, you will see that the meat has a tiny tinge of pink – this is just right. Pink Pork is Perfect!
- How can I easily test the internal temperature of the pork? Use an instant read meat thermometer. This tool really helps keep us from over-cooking foods out of fear. 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 raise a few more degrees as it rests, especially if you tent it with foil.
- What kind of baking sheet should I use for making sheet pan meals? I like to use baking sheets that are heavy-duty so they really promote browning. And, I prefer baking sheets that have a rimmed edge so that I don’t “lose” my ingredients when transferring them from the counter to the oven and back. There’s nothing more frustrating than being in a hurry to get dinner on the table and in the process your ingredients manage to fly off the baking sheet and onto the floor…..so exasperating! Also, keep your baking sheets OUT of the dishwasher! The water pressure and soap really wreak havoc on baking sheet and cookware and can quickly remove the finish. Always hand wash your baking sheets, if you can. I use a lot of aluminum foil to cover my baking sheets so that clean up is way easier and faster.
Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner
Other Favorite Recipes to Enjoy –
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Saucy Asian Chicken & Broccoli Sheet Pan Dinner
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Reuben Egg Rolls with Dipping Sauce
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Sausage, Apple, and Rosemary Sheet Pan Dinner
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Low-Carb Tex Mex Cauliflower Rice Skillet
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Instant Pot Jambalaya
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Asian Chicken Stir Fry Sheet Pan Meal
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Honey-Thyme Sausage and Veggies Sheet Pan Dinner
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Roast Pork Tenderloin with Bacon and Cran-Apple Sauerkraut
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Instant Pot 2-Minute Corn on the Cob
Printable Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner Recipe
Roast Pork Tenderloin and Sweet Potato Sheet Pan Dinner
Ingredients
- 1/3 packed dark brown sugar
- 2 tsp. chili powder
- 1 1/2 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. granulated garlic
- 2-3 large sweet potatoes, peeled and cut into 1-1/2" inch cubes
- 1 red onion, cut into 1/2" wedges
- 2 Tbs. unsalted butter, melted
- 2 pork tenderloins, approx. 1 lb. each
Instructions
- Preheat oven to 400 degrees F. In a large bowl, combine brown sugar and spices; reserve 2 tablespoons. Add sweet potatoes, onions and melted butter to bowl; toss well to coat, then spread over a large foil-lined or parchment-lined rimmed sheet pan that has been sprayed with non-stick cooking spray; roast for 10 minutes.
- Meanwhile, rub pork tenderloins with the reserved seasoning mixture. Push sweet potatoes and onions to the sides of the sheet pan, placing the pork tenderloins in the center.
- Roast tenderloin for 20-22 minutes or until pork is 140-145 degrees F at center when tested with an instant-read meat thermometer, and sweet potatoes are fork-tender.
- Tent pork tenderloins with foil and let them rest for 3-5 minutes before slicing them into medallions. Serve with sweet potatoes and onions alongside.
Notes
Nutrition
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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
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
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
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
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
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