This easy Sheet Pan Pork Tenderloin cooks in the oven for just 30 minutes and is made with four simple ingredients - pork tenderloin, olive oil, salt and pepper.
This delicious Sheet Pan Pork Tenderloin is one of my family's favorite easy meals because it provides a basic lean protein (one of my kids is weird about fat on meat) and doesn't have any strong flavors that can offend picky eaters. This dish is gluten-free, grain-free, low-carb, keto, dairy-free, whole 30 and paleo so it works for eaters with a wide range of dietary restrictions.
If you prefer flavors that our more bold, you can add any additional spices of your choice. I've listed my favorite flavor combinations below. However, my family prefers to keep the meat on the plainer side so we can each dress it up with our favorite sauces including Yogurt Dill Sauce, Sweet and Spicy BBQ Sauce, Jalapeno Cranberry Sauce, Sweet Chili Sauce and Teriyaki Sauce.
By cooking this Sheet Pan Pork Tenderloin recipe at high heat, this recipe eliminates the step of searing the pork before adding it to the oven as many other recipes call for.
Here's what you need to make Sheet Pan Pork Tenderloin:
- 1 package pork tenderloin (these are sold in packages containing 2 thin tenderloins wrapped together
- extra virgin olive oil
- ground black pepper
See recipe card for quantities.
Here's how you make Roasted Pork Tenderloin:
1. Place pork tenderloins on a greased rimmed baking sheet. Brush the pork with olive oil, then sprinkle with salt and pepper. Bake the pork at 450 for 15 minutes, then flip the tenderloins and bake for an additional 15 minutes or until an instant-read thermometer inserted in the center registers 145 degrees.
2. Place tenderloins on a cutting board and tent with foil. Allow the tenderloins to rest for 10 minutes. Slice tenderloins crosswise, into ½-inch thick rounds and serve.
Hint: Cover your sheet pan with aluminum foil or parchment paper for easy cleanup.
Want to substitute an ingredient in this Pork Tenderloin Sheet Pan? Here's how:
- Olive oil - use an equal amount of a different mild oil such as canola or vegetable oil.
Try one of these variations of Sheet Pan Pork Tenderloin:
- Spicy - Mix together the following spices and rub on the pork before brushing with oil and cooking (I've included the salt and pepper from the initial recipe here so don't add any additional): 1 Tablespoon brown sugar, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon pepper, ½ teaspoon cayenne pepper.
- Curry - Add 2 Tablespoons curry powder and 1 Tablespoon brown sugar when coating the pork.
- Garlic Herb - When flipping the pork after 15 minutes of cooking, rub them with 3 cloves of minced garlic and 1 Tablespoon of Italian seasoning before returning to the oven.
- Teriyaki - Marinate the pork tenderloins for at least 30 minutes and up to 8 hours in the following prior to cooking: 1 cup soy sauce, ¼ cup honey, 1 Tablespoon Sriracha Sauce, 1 Tablespoon minced ginger and 1 Tablespoon minced garlic.
- Honey Balsamic - Marinate the pork tenderloins for at least 30 minutes and up to 8 hours in the following prior to cooking: 1 cup balsamic vinegar mixed with ¼ cup honey or maple syrup.
This equipment comes in handy when making Sheet Pan Pork Tenderloin:
The USDA recommends storing leftover cooked pork in the refrigerator in an airtight container for three to four days.
Add large chunks of vegetables to the sheet pan around the pork before roasting for a one-pan meal. Make sure to stir the vegetables when you flip the pork after cooking for 15 minutes. I like the combination of russet potatoes or sweet potatoes and mushrooms, cauliflower, brussels sprouts, fresh green beans, or carrots because they can hold up to the high heat this Sheet Pan Pork Tenderloin cooks in.
Baking or roasting pork tenderloin at 450 for 30 minutes, or until the pork reaches a temperature of 145, results in a tenderloin that is slightly browned on the outside without being dry or chewy.
Cooking pork tenderloin at 450 for 30 minutes, or until the pork reaches a temperature of 145, results in a tenderloin that is slightly browned on the outside without being dry or chewy.
No. By cooking the pork at a high heat this tenderloin still gets browned on the outside completely eliminating the additional step of pre-searing the pork.
No. By not covering the pork tenderloin while baking, the outer edges of the pork are able to brown a bit while cooking giving the pork some extra color and the look of having pre-seared the meat.
Pork loins and pork tenderloins are different cuts of meat although they have a similar-sounding name. Pork tenderloins are boneless, long, thin and leaner cuts of pork. While a pork loin is wider and can come boneless or with the bone. Pork loins require a longer cooking time because of their thickness.
Looking for other easy sheet pan recipes like this? Try these:
Serve one of these easy side dishes with Sheet Pan Pork Tenderloin for a balanced meal the whole family will love:
Sheet Pan Pork Tenderloin
- Preheat the oven to 450.
- Place pork tenderloins on a greased sheet pan. Brush with olive oil, then sprinkle with salt and pepper.
- Bake pork on the center rack for 15 minutes, then flip the tenderloins and bake an additional 15 minutes, or until thickest part of tenderloins reaches 145 degrees on a meat thermometer.
- Place tenderloins on a cutting board and tent with foil. Allow the tenderloins to rest 10 minutes.
- Slice tenderloins crosswise, into ½ inch thick rounds and serve.
Please follow these health and safety tips when making baked pork tenderloin.
- Cook pork tenderloin to a minimum temperature of 145 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended