This easy Sheet Pan Pork Tenderloin is the perfect healthy dinner with delicious roasted carrots and Brussels sprouts. The entire meal is roasted on one sheet pan so clean up takes no time at all.
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Sheet pan meals are the epitome of easy dinners. This pork tenderloin with vegetables is perfect for the coming fall and winter days. It’s super comforting but also healthy which isn’t an easy feat to pull off!
Leftovers keep well for about 5 days, and can be reheated in the microwave or oven so it’s also a great meal prep recipe!
Tips for making this sheet pan pork tenderloin meal:
Pork tenderloin is one of my all-time favorite cuts of meat. It is so tender and flavorful but it’s also very forgiving to overcooking.
I wanted to make sure that this recipe c0uld cook entirely on one sheet pan, so I did not sear the pork tenderloin before adding it to the sheet pan. If time allows, I do think it’s a good idea to sear the tenderloin which helps deepen the flavor and lock in some of the moisture.
To do this, simply heat some oil in a large skillet over high heat. Once hot add the tenderloin and cook for a few minutes on all sides just to brown the outside. After searing, season it and follow the directions as they are written decreasing the cooking time of the pork by about 5 minutes.
The cooking times and methods that I listed in the instructions result in carrots that are still slightly crisp in the center. If you would prefer softer carrots, then you can cut them into smaller pieces or put them in the oven at the same time as the Brussels sprouts.
As you can see from the images above, the Brussels Sprouts will take up a large part of the pan when they are first added. After cooking for a few minutes they will shrink down enough that they should easily fit on just a third of the sheet pan.
You’ll also notice that in the in directions I suggest making an aluminum foil “bowl to cook the pork in. As the pork cooks, it releases some of its juices, and making the bowl prevents these juices from getting on the vegetables.
Be sure that you cook the pork to a minimum internal temperature of 145 degrees F. At this temp, the pork may still be slightly pink in the center but it will be safe to eat.
Can I use other vegetables?
YES! That’s one of my favorite things about this recipe! You can replace the vegetables with just about anything that you like.
Some of my favorites to add are green beans, asparagus, potatoes, sweet potatoes, butternut squash, or zucchini.
Just be sure to adjust the cooking time for the vegetables that you use. This chart is SUPER helpful and can even be printed for future reference
Be sure to check out these other great recipes:
- Maple Butter Pork Tenderloin
- Sheet Pan Loaded Cauliflower
- Instant Pot Pork Tenderloin
- Easy Sheet Pan Fajitas
- Crispy Air Fryer Pork Chops
- Orange and Five Spice Roasted Chicken Legs
Sheet Pan Pork Tenderloin and Vegetables
For the Brussel Sprouts:
- 1 lb Brussel Sprouts washed and trimmed.
- ½ tbsp Olive Oil
- Salt and Pepper to taste
- 3 slices Bacon
For the Pork Tenderloin:
- Preheat the oven to 400° F and Line a large sheet pan with aluminum foil.
- Slice the Brussels sprouts in half and place them in a large bowl. Top with oil and season with salt and pepper. Gently toss the sprouts until they are all coated with oil.
- Spread the sprouts out on one side of the sheet pan. Cut the bacon into approximately 1" pieces. Evenly top the sprouts with the bacon pieces.
- Place the sheet pan in the oven and begin to prepare the pork tenderloin.
- In a small bowl combine the brown sugar, salt, pepper, garlic powder, mustard, and rosemary.
- Pat the pork tenderloin dry with a paper towel. Coat with oil, then evenly distribute the seasoning onto the pork. Place the pork on a large piece of aluminum foil curling the ends of the foil up to create a shallow "bowl"
- Remove the sheet pan from the oven and gently toss the Brussels sprouts. If necessary, push them over so that they only take up a third of the sheet pan.
- Place the pork tenderloin in its foil "bowl" onto the center of the baking sheet. Return the sheet pan to the oven. Set a timer for 30 minutes.
- Begin to prepare the carrots by slicing them into 1-½" pieces. The larger the pieces, the crisper your carrots will be when the dish is complete.
- Coat the carrots with oil, and season with salt and pepper. Remove the sheet pan from the oven, toss the brussels sprouts again if desired. and place arrange the carrots on the remaining 1/3 of the sheet pan.
- Return the sheet pan to the oven and bake for the remaining time, or until the pork reaches an internal temperature of at least 145° F.
- While the pork is resting, combine the melted butter, honey, and cayenne pepper in small bowl then pour over the carrots, getnly stirring to coat them.
- Slice the pork, and serve with the carrots and Brussels sprouts. Enjoy!