Easy Sheet Pan Pork Tenderloin with Roasted Veggies

There’s something wonderfully reassuring about a dinner that slides into the oven all at once and comes out looking like you tried much harder than you did. This Easy Sheet Pan Pork Tenderloin with Roasted Veggies is one of those cozy, unfussy meals I keep up my sleeve for the middle-of-the-week wobble and the quieter, slower Saturdays. It’s tender, a little sweet, a little savory, with caramelized edges and roasty, golden bits that make the whole kitchen smell like you’ve been simmering something special all afternoon. The pineapple brings a sunshiny brightness that plays so nicely with the warmth of the pork and the earthiness of the veggies. It’s simple, familiar, and honestly, just so comforting.

I started making this on evenings when we needed something that felt like a hug without requiring any extra brain power. My husband calls it “the happy pan,” which makes me laugh, but he isn’t wrong—the colors are cheerful, the flavors are friendly, and the dog has learned to park himself in front of the oven door because he knows how this story ends for him: a tiny taste if he sits long enough and doesn’t blink. Our little one usually wanders in with a book and ends up on a stool, “helping” by rearranging a carrot slice here and there. The radio hums in the background, I inevitably forget my coffee on the counter and find it again half-cold, and the whole house softens as the first sweet-savory wafts float out from the oven. You know those days where the minute something starts roasting, your shoulders drop an inch? It’s that.

Why You’ll Love This Easy Sheet Pan Pork Tenderloin with Roasted Veggies

– It’s one pan. Minimal dishes, maximum comfort. Your sink will thank you, and you’ll have energy for a quiet after-dinner walk.
– The flavors balance themselves—tender pork, roasty edges on the veggies, a light pineapple sweetness that caramelizes just enough to keep you coming back for “one more bite.”
– It’s weeknight-easy, weekend-worthy. You can throw it together between homework checks and dog walks, or linger with a second cup of coffee while everything gently roasts.
– The colors are cheerful—golden pork, jewel-tone veggies, glossy little pineapple pieces. It looks like joy on a pan.
– It smells amazing, in that “neighbors will wonder what you’re up to” sort of way. Warm, toasty, and lightly fruity.
– It’s family-friendly but still interesting. The kind of dish that makes everyone content without any fuss.
– Leftovers reheat beautifully and are very good cold—no shame in a chilled slice straight from the fridge.

Slow Moments

On good days, I make this with music low and the window cracked open just enough to hear the neighbor’s wind chimes. I slice and toss and listen to the soft scrape of the knife on the board. There’s the little ritual of whisking a quick, cozy sauce—sweet, salty, a tiny bit toasty—and the way it clings to everything with a promise of gloss and caramelization. The pineapple gives off that bright, almost beachy scent when it hits the pan. It’s funny how a single aroma can lift the mood of a room.

While it roasts, the house does its evening exhale. My husband wanders in to “check” on things, pretending he’s just there to refill the water glasses. Our kiddo plants himself near the oven like a tiny guard, narrating the bubbles forming on the sheet pan like it’s a show just for him. The dog gives me the eyes—the ones that say he knows exactly how good it smells in here and he would very much like to participate, please and thank you.

When it’s ready, there’s that soft hush as the door opens and the first wave of steam curls out. The edges are sticky and caramelized, the veggies look a little blistered in the best way, and everything settles into that happy, well-fed quiet that I love so much. Plates clink, someone laughs at a tiny pineapple that fell to the corner, and we tuck in, grateful for simple, warm food.

Time-Saving Hacks

– Use pre-cut veggies when the day’s been long. No medals for peeling everything yourself on a Tuesday.
– If you have a minute the night before, toss the pork in the sauce and tuck it into the fridge. It makes the evening feel almost done before it starts.
– Line the pan. Parchment or foil keeps cleanup effortless and lets you slide everything right onto a platter.
– Canned pineapple works beautifully when fresh isn’t in the cards—just pat it dry so it caramelizes instead of steams.
– Cut the veggies into similar sizes so they cook at about the same pace. It’s a small thing that makes dinner feel smoother.
– When time allows, let everything rest for a few minutes before slicing. That quiet pause keeps it juicy and gives you a breath, too.

Serving Ideas

– For a quick weeknight plate: scoop everything over fluffy rice or quinoa and add a squeeze of citrus to wake it up.
– For a slower weekend: pile it onto a wooden board with warm crusty bread, a small bowl of olives, and a little dish of chili crisp for contrast.
– Fresh greens are nice—peppery arugula or a spring mix, lightly dressed. The warmth of the pork softens the leaves just enough.
– A cooling touch: a spoonful of garlicky yogurt or a simple herby sour cream brings a cozy creaminess.
– Drinks: iced tea with lemon on busy nights; a glass of light red or sparkling water with lime for lingering evenings.
– If you like a grain bowl moment, try it with this easy rice dish: Garlic-Herb Rice.
– For something bright on the side, we love this simple salad: Market Cucumber Salad.

Tips & Mistakes

I’ve learned (the crispy way) that too much sauce can pool and burn at the edges. It’s okay—just spread things out, and if your pan looks crowded, grab a second one so the veggies can get those roasty edges instead of steaming. Also, I’ll admit, I used to rush and slice too soon. A short rest makes all the difference in tenderness. Another gentle nudge: if things look pale, it’s usually because everything’s a bit damp. Patting the pineapple and veggies can help them bronze and shine. Once, I tried to squeeze an entire crisper drawer onto a single sheet pan—ambitious, but not successful. Lesson learned: give dinner a little elbow room.

Storage Tips

Leftovers are kind of the secret best part. Tuck slices of pork and a handful of veggies into a container, and they’ll make a lovely lunch the next day. It reheats nicely in a low oven or a warm skillet, but I’m equally charmed by cold, tender slices with a few bites of pineapple and a cup of coffee. If sandwiches are your thing, layer the pork with a leaf of lettuce and something tangy—pickled onions, maybe—on soft bread. For breakfast, warm a little bit and slide it next to an egg, or chop everything small and tuck into a quick omelet. It’s the kind of leftover that doesn’t feel like a compromise.

Variations and Substitutions

I’ve swapped in chicken thighs with good success—they’re forgiving and love the same sweet-salty hug. Tofu works too if you press it a bit first; it soaks up the flavors and crisps at the edges. For veggies, I’m seasonally flexible: in fall, I lean into roots and squashes; in spring, I add asparagus and snap peas near the end for a bright, snappy bite. A sprinkle of fresh herbs at the finish—cilantro, parsley, or even mint—adds a garden-fresh note. If you’re in the mood for a cozy twist, a whisper of warm spice or a touch of chili makes it sing. Maple syrup brings a rounder sweetness than sugar; honey adds a floral note. Citrus zest is lovely; a little lime or orange can brighten the whole pan. What didn’t work? I tried a heavy hand with soy once and everything leaned a bit salty. A gentle balance really is the magic.

Frequently Asked Questions

Easy Sheet Pan Pork Tenderloin with Roasted Veggies

Juicy pork tenderloin and crisp-tender veggies roast together on one pan in a tangy honey-Dijon glaze. A complete, family-friendly dinner ready in about 40 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 pounds pork tenderloin trimmed
• ▢ 1.5 pounds baby gold potatoes halved or quartered to 1-inch pieces
• ▢ 0.75 pounds green beans trimmed
• ▢ 1 whole red onion cut into wedges
• ▢ 0.25 cup olive oil
• ▢ 2 tablespoons Dijon mustard
• ▢ 1 tablespoon honey
• ▢ 1 tablespoon apple cider vinegar
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon dried thyme
• ▢ 1.5 teaspoons kosher salt
• ▢ 1 teaspoon black pepper freshly ground
• ▢ 0.25 teaspoon crushed red pepper flakes optional
• ▢ 2 tablespoons fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed sheet pan with foil and lightly grease. Pat the pork dry with paper towels.
• In a bowl, whisk olive oil, Dijon, honey, apple cider vinegar, garlic, smoked paprika, dried thyme, kosher salt, black pepper, and crushed red pepper flakes.
• Place pork in a shallow dish and rub with about 2 tablespoons of the mixture. Let it sit while you prep the vegetables.
• Toss potatoes with half of the remaining mixture and spread on the sheet pan. Roast for 10 minutes to give them a head start.
• Meanwhile, toss green beans and red onion with the remaining mixture. Remove pan, push potatoes to the sides, add the green beans and onion, and place the pork tenderloin in the center.
• Return to the oven and roast for 15 to 18 minutes, until the pork reaches an internal temperature of 145°F and the vegetables are tender.
• Optional: Broil for 2 minutes to add color to the pork and vegetables, watching closely.
• Transfer pork to a cutting board and rest for 5 minutes. Slice, garnish with chopped parsley, and serve with the roasted veggies.

Notes

For best results, use an instant-read thermometer and pull the pork at 145°F. Swap in broccoli, carrots, or Brussels sprouts for the green beans if you like. If using table salt instead of kosher salt, reduce the amount slightly.