This sheet pan pork tenderloin with potatoes and balsamic glaze is the perfect easy dinner recipe for busy weeknights. Made with lean pork tenderloin, simple seasonings, and roasted baby potatoes, it’s a flavorful, no-fuss meal with minimal cleanup. If you’re looking for a sheet pan meal the whole family will love, this one delivers every time.
Why You’ll Love This Recipe
- Easy sheet pan dinner with minimal prep and easy cleanup
- Perfect for busy weeknights and simple weeknight meals
- Made with simple ingredients from the grocery store
- A balanced, delicious meal with protein and potatoes
- Great for feeding the whole family
- A reliable sheet pan pork tenderloin recipe for any home cook
- Packed with flavor from herbs, spices, and balsamic glaze
- One pan = less mess and easier clean up
Other Easy Sheet Pan Meals You Will Love
Ingredient Notes
This pork tenderloin sheet pan dinner uses simple ingredients, with a few easy swaps if needed.
- Pork tenderloin - This is a lean cut of pork that cooks quickly and stays tender. Be sure to trim any silver skin for the best texture. Silver skin is a thin, shiny strip of connective tissue on the outside of the pork tenderloin that doesn’t break down during cooking. It can make the meat tough if left on, so it’s best to trim it off before cooking. Avoid confusing with boneless pork loin, which is a different cut of meat. Another pork recipe you can try is our easy, homemade slow cooker sweet pork enchiladas.
- Potatoes - Baby potatoes or red potatoes both work well. You can also swap in sweet potatoes for a slightly sweeter variation.
- Oil - Use olive or avocado oil—just a little olive oil goes a long way for roasting.
- Seasonings - Dried herbs and garlic powder add great flavor, but you can also use fresh rosemary or add a pinch of onion powder for extra depth.
- Balsamic glaze - Made with balsamic vinegar, honey, and soy sauce for a sweet and tangy finish with extra flavor.
Looking for other ways to use up leftover balsamic glaze? Use it on our pesto turkey panini sandwich, one pan chicken sausage orzo skillet, or chicken apple sausage sheet pan dinner.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- Trim the pork - Remove the silver skin before cooking for the most tender results. See the FAQ section for more information on silver skin.
- Don’t overcook - Use a meat thermometer or instant read thermometer to ensure the pork reaches the proper internal temperature of 145°F and stays juicy.
- Let it rest - Allow the pork to rest before slicing to keep it juicy pork and prevent dryness.
- Cut evenly - Halve potatoes evenly so they cook at the same rate.
- Add veggies - Toss in brussels sprouts, broccoli florets, or tender green beans for extra green veggies.
- Switch it up - This sheet pan recipe works with other different cuts of meat, but adjust the cook time as needed.
- Line your pan - Use aluminum foil or parchment paper for easier clean up.
How to Make Sheet Pan Pork Tenderloin
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper, the line about ⅓ of the baking sheet with aluminum foil, folding up the edges slightly to keep the pork juices separate from the potatoes.
In a small bowl, whisk together the oil, dried basil, oregano, garlic powder, salt, and black pepper.
Step 2: In a mixing bowl, toss the halved potatoes with half of the oil and seasoning mixture. Spread them evenly on the open side of the sheet pan.
Step 3: Pat the pork tenderloin dry with a paper towel. Rub the remaining oil and seasoning mixture evenly over the pork and place it on the foil-lined side of the pan.
Step 4: Roast for 22-27 minutes, or until the pork tenderloin cooks to an internal temperature of 145°F and the potatoes are fork-tender.
Transfer the pork to a cutting board and let it rest for 10 minutes before slicing with a sharp knife.
Step 5: While the pork and potatoes cook, add the balsamic vinegar, honey, and soy sauce to a small saucepan. Simmer over medium heat until slightly thickened into a glaze.
Step 6: Slice the pork and drizzle with the balsamic glaze before serving.
Sheetpan Pork Tenderloin With Balsamic Glaze FAQs
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. We recommend storing the glaze in a separate container. To reheat, warm gently in the microwave or oven. Add a splash of water if needed to keep the pork from drying out. This is a great way to use leftover pork for lunches or easy dinners throughout the week.
Silver skin is a thin, shiny strip of connective tissue on the outside of the pork tenderloin that doesn’t break down during cooking. It can make the meat tough if left on, so it’s best to trim it off before cooking.
This recipe can be gluten-free with the use of tamari instead of soy sauce. It is dairy-free.
Other Pork Recipes
If you make this sheet pan pork tenderloin recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Sheet Pan Pork Tenderloin and Potatoes With Balsamic Glaze
Ingredients
- 2 pounds pork tenderloin, trimmed
- 1.5 pounds baby gold potatoes, halved
- 2 tablespoons olive or avocado oil
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the glaze:
- 1 cup balsamic vinegar
- 2 tablespoons honey or brown sugar
- 1 tablespoon soy sauce
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper, the line about ⅓ of the baking sheet with aluminum foil, folding up the edges slightly to keep the pork juices separate from the potatoes.
- In a small bowl, whisk together the oil, dried basil, oregano, garlic powder, salt, and black pepper.
- In a mixing bowl, toss the halved potatoes with half of the oil and seasoning mixture. Spread them evenly on the open side of the sheet pan.
- Pat the pork tenderloin dry with a paper towel. Rub the remaining oil and seasoning mixture evenly over the pork and place it on the foil-lined side of the pan.
- Roast for 22-27 minutes, or until the pork tenderloin cooks to an internal temperature of 145°F and the potatoes are fork-tender.
- Transfer the pork to a cutting board and let it rest for 10 minutes before slicing with a sharp knife.
- While the pork and potatoes cook, add the balsamic vinegar, honey, and soy sauce to a small saucepan. Simmer over medium heat until slightly thickened into a glaze.
- Slice the pork and drizzle with the balsamic glaze before serving.
Notes
- Save time/prep ahead:
- Prep ahead - Trim the pork and cut the potatoes in advance to save time at dinner time.
- Mix seasoning early - Combine spices ahead so everything is ready to go.
- Make the glaze ahead or use a store bought balsamic glaze - Prepare the balsamic glaze and store in the fridge, then reheat before serving. Or use your favorite store-bought balsamic glaze.
- Great for meal prep - This easy sheet pan meal works well for meal prep for the week.
- Plan for next time - Double the recipe and save extras for next week.
- Silver skin is a thin, shiny strip of connective tissue on the outside of the pork tenderloin that doesn’t break down during cooking. It can make the meat tough if left on, so it’s best to trim it off before cooking.
- This recipe can be gluten-free with the use of tamari instead of soy sauce. It is dairy-free.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Pork Tenderloin" The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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