This easy pork tenderloin sheet pan dinner makes weeknight cooking a breeze! Juicy pork, crispy potatoes, and tender green beans all roast together for a one-pan meal the whole family will love.
On busy nights, when everyone’s hungry and dishes are the last thing I want to tackle, this pork tenderloin sheet pan dinner comes to the rescue. Tender pork, crisp potatoes, and roasted green beans — it’s the kind of all-in-one meal that makes cleanup feel like a victory lap.
When it comes to weeknight meals and meal prep, it doesn't get much easier than this.
This type of meal is also great for weekly lunch meal prep. Similar to Sheet Pan Kielbasa and Veggies, you can cook your protein, starch and veggies all at once in the oven. Delicious!
Why you'll love this recipe
- All-in-One Dinner: Protein and veggies roast together on one pan.
- Family-Friendly: Mild flavor that kids love, but easy to dress up for adults.
- Easy Cleanup: Just one sheet pan to wash.
- Farm-Table Flavor: Simple ingredients that taste like Sunday dinner — even on a Tuesday.
Ingredients
- Green Beans: Fresh or frozen—both work great! I love fresh when I have time, but frozen is a fantastic shortcut (no shame in that game!).
- Potatoes: Baby potatoes or fingerlings are perfect since you don’t even have to peel them. Just cut them in half and you’re good to go. Gold potatoes or sweet potatoes? Yep, those work too!
- Olive Oil: Helps everything roast up nice and golden.
- Pork Tenderloin: This cut is lean, cooks up fast, and stays juicy—perfect for a sheet pan meal. We're using a tenderloin here because it's smaller than a pork tenderloin and will cook up fast! You can check out the difference between a pork loin and pork tenderloin if the different pork cuts are a mystery.
- Homemade Spice Rub: A blend of cumin, garlic powder, chili powder, paprika, salt, and pepper adds the perfect amount of flavor without being overpowering.
How to Make One Pan Pork Tenderloin
I'll walk you through the steps to assemble this meal. Let's start by preheating our oven to 425 degrees F.
Step 1: Prep the green beans.
Get out a medium sized bowl.
We're gonna season our beans with a little olive oil and a tiny bit of chili powder. The olive oil helps grease the pan and make the seasoning stick.
The chili powder gives a little flavor to the green beans. Now, add the green beans to one side of your sheet pan, taking up about ⅓ of your space.
Don't put your mixing bowl away quite yet. Next.....
Step 2: Prep the potatoes
If you can't find fingerling potatoes, you can use any bite-sized potato blend, and you should only have to cut them into halves. So easy, right???
In a bowl, place the cut potatoes, then season with the olive oil, salt and pepper. Use your hands to toss and incorporate the oil, salt and pepper.
Put the potatoes down the other outer ⅓ of your pan. Doesn't it look pretty this way? Then...
Step 3: Prepare the spice blend
In a small bowl, mix up the cumin, garlic powder, chili powder, salt, paprika and black pepper. Give it a little mix.
Then, apply the rub all over the tenderloin. Place the seasoned tenderloin in the center of your sheet pan.
Now you have a row of green beans, a row of potatoes and a pork tenderloin down the middle. It's a thing of beauty.
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Step 4: Cook the pork tenderloin and vegetables
Cook for 20-25 minutes and use a digital meat thermometer to check for temperature of 145° F.
I repeat, you cook your pork tenderloin to 145. That's the "done" temperature for a pork loin or pork tenderloin and it will cook up tender, juicy and delicious!
Remove your sheet pan from oven. Transfer pork to a cutting board and let rest for 5 minutes before slicing.
That's it!
Sheet Pan Meal Prep
I love to make a sheet pan meal and then portion it out into microwave safe containers for easy grab and go lunches or heat and eat dinners.
They're like the frozen meals at the grocery store except they taste ten times better!
And they're not choked full of preservatives. And they're so easy to make!
It’s pretty much a meal prep game changer. I hope you'll give my pork tenderloin recipe it a try!
Make Ahead Tips
- Slice the potatoes and prep the green beans the night before. Store them in water in the fridge so they don’t brown or dry out.
- Mix the spice rub ahead of time so dinner assembly takes just minutes.
Storage, Reheating, and Leftover Tips
Store leftovers in an airtight container for up to 3 days.
Reheat in a 350°F oven until warmed through, or use the air fryer to bring back some crispness on the veggies.
Slice leftover pork for sandwiches or toss into fried rice.
More pork tenderloin meals:
- Easy Pork Stir Fry
- Air Fryer Pork Tenderloin
- One Skillet Pork Tenderloin with Apples
- Keto Pork Tenderloin Stir Fry with Cashews
Other one pan dinners you'll love:
- 20 Minute Keto Egg Roll in a Bowl
- Pulled Pork Lettuce Wraps
- Sheet Pan Salmon and Asparagus
- Pepperoni Pizza Chicken
Recipe
Pork Tenderloin Sheet Pan Dinner with Vegetables
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Ingredients
- 1 pound green beans trimmed
- 2 Tablespoons extra virgin olive oil divided
- 1 ½ pounds baby potatoes these are usually sold in a bag by this weight
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds pork tenderloin silverskin removed
- ½ teaspoon chili powder
For the spice rub
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425°F. In a medium sized bowl, toss the green beans with 1 tablespoon olive oil and season with ½ teaspoon chili powder. Spread the green beans down ⅓ side of a sheet pan.
- Slice potatoes in half. Using the same bowl as you used for the green beans, toss with 1 tablespoon olive oil, salt, and black pepper. Place potatoes cut side down on the sheet pan on the other ⅓ side of the sheet pan.
- In a small bowl, combine the spice rub ingredients. Pat the pork tenderloin dry and rub with spice blend.
- Place pork in the center of the sheet pan. Bake for 25-30 minutes or until vegetables are tender pork is cooked through to a temperature of 145°F when measured with a meat thermometer
- Remove sheet pan from oven. Transfer pork to a cutting board and let rest for 5 minutes before slicing.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
FAQs
Absolutely. Try broccoli, Brussels sprouts, or carrots — just adjust the roasting time as needed.
Yes, but it will take longer to cook — check for 145°F internal temperature.
carol says
havent tried yet.mwas wondering about different suggestions
Deanne Frieders says
Give it a try and let me know what you think!
RenoRae says
I'm nervous because my family revolts at overcooked pork - but I'm going to try this tonight with the addition of a pecan crust. Fingers crossed - I make pork tenderloin all the time (it's always on sale in my local grocery), but it's always a process - stuff it, tie it up, brown it on all sides, and cook it in pot with wine or broth or something. And it's good about 1/2 the time. So this might be a game changer. If it's not overcooked, I'm throwing out all those complicated recipes! Finger's crossed.
Deanne Frieders says
Hi there, I hope it works out for you!
Adam says
While I'm not exactly following this recipe, I did come here to figure out temp and time for mine, which is being roasted with cubed potatoes and broccoli florets. I'll let you know how it turns out! Going to make a little onion gravy on the stove too to go with it.
Turned out great with onion gravy! Perfectly cooked roasted potatoes and broccoli also 😁
Deanne Frieders says
Perfect, those sound like awesome additions Adam!
Jen says
How would I use frozen green beans?
Deanne Frieders says
You can use them just like fresh green beans. If they're cut into smaller pieces I'd add them about halfway through the cooking time.
Gayle says
you would thaw them first? or put in frozen?
Suzanne says
We tried this tonight. I loved all the flavors and the pork was just right. I can't cook, I mean, I really can't cook so if I make something and it is edible, I'm happy. Hubby went back for seconds, I'm ecstatic! Thanks for a great recipe!
Deanne Frieders says
I love this Suzanne! So glad you liked it!
Michelle says
There is nothing better than being able to cook dinner all on one sheet pan. Love the rub
Deanne Frieders says
I agree, Michelle! Thank you 🙂
Sunena says
Thank you for this amazing weeknight dinner! I love the meal prep suggestion; it's something I always struggle with!
Kristina Tipps says
Such an easy and healthy recipe. My husband wants to add this to his meal preps on Sunday, thank you!
Michelle says
Such a beautiful sheet pan dinner that comes together so easily! Perfect for feeding my hungry boys 🙂
Angela says
I love that with a few ingredients and one pan you can produce such a great dinner! So easy and so tasty!