Sheet Pan Pork Tenderloin: Easy Weeknight Recipe
As an Amazon Associate, I earn from qualifying purchases.
Sheet pan pork tenderloin with brussels sprouts makes weeknight dinner a breeze. Toss a few ingredients (sweet potatoes and brussels sprouts) in a simple soy-ginger sauce, spread them on one pan, and roast. It’s packed with flavor, plenty of veggies and almost no cleanup. Inspired by my sheet pan dinner builder, this easy recipe makes every bite feel a little special.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Why This Recipe Works
What you will need
Ingredients
- Pork tenderloin or sub in boneless chicken breasts
- Brussels sprouts or sub in broccoli, cauliflower or cabbage
- Soy or tamari sauce
- Olive oil
- Ginger
- Fresh garlic
- Sesame oil
Missing an ingredient? Find a substitute with the ingredient swap assistant!
- Toss the vegetables in half of the sauce.
- Place the veggies and pork on a sheet pan and use a pastry brush to coat the pork in sauce.
- Brush the remaining sauce on the pork; place the pan in the oven and bake for 25 to 30 minutes until pork reaches 145°F.
- Let the pork rest for 5 to 10 minutes before slicing.
Tips
- Us a pan big enough for the veggies to spread out, so they roast instead of steam.
- Line the sheet pan with parchment paper for easy cleanup.
- Let the pork rest 5 to 10 minutes before slicing it so it stays juicy inside.
- If your veggies are browning too fast, flip them with a spatula half way through roasting.
- Save a little sauce and add it just before serving for more flavor.
Storing and Using Leftovers
Sheet pan pork tenderloin is great for meal prep. Cool leftovers and store in the fridge for up to three days.
- Reheat in the microwave for about 90 seconds, or in a 325°F oven covered loosely until heated through.
- Leftover pork is good cold on salads, sliced into wraps or tossed with grains for a quick lunch bowl.
- Store pork and veggies in separate containers, (I like these Pyrex containers) to keep everything fresh.
Recipe Variations
Let this recipe be your starting point; don’t be afriad to mix things up, here are some suggestions:
- Try a different sauce: pesto, barbecue, or chimichurri all work great. If you use the premium dinner builder, you can pick from any of the sauces in there, too.
- Try different veggie combos: broccoli, calulflower, carrots or mushrooms all add color and flavor.
- Protein swaps: Chicken, firm tofu, shrimp or salmon can stand in for the pork with similar roasting times.
- Make it spicy: Add chili flakes or hot sauce to give the meal some heat.
Do you love sheet pan meals? Read about How to Build Sheet Pan Dinners. It breaks down how to build your own, mix and match ingredients, and simplify dinner without needing a recipe.
Grab your Free copy
Stuck on What to Make for Dinner?
Make dinner simple with my Mix & Match Dinner Builder Pack! Three printable charts to help you create quick, healthy meals with what you already have. No recipes needed, just endless inspiration!
Recipe FAQs
The best way to tell when the pork is done is to use a meat thermometer. Pork is done at 145°F in the thickest part and should still be slightly pink in the center after resting.
Don’t overcook the pork and let it rest for 5 to 10 minutes before slicing it. This locks in the juices and keeps every bite tender. Cover the pork loosely with foil while it rests to keep it warm.
No, you don’t. The skin is full of nutrients, fiber and flavor. If you are cooking them with the skin on, be sure to thoroughly scrub them before cooking them.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Simple and Savory
Have you tried these reicpes?
Click on serving size to scale this recipe
Sheet Pan Pork Tenderloin with Brussels Sprouts
Equipment
Ingredients
- 1 pound Pork Tenderloin
- 4 cups Brussels Sprouts trimmed and cut in half
- 1.5 tablespoons Soy Sauce Tamari or coconut aminos
- 3 tablespoons Olive Oil Avocado oil works too
- 1 teaspoon Ginger Freshly Grated or 1/4 teaspoon ground
- 1 clove Garlic Crushed – or 1/4 teaspoon garlic powder
- 1 teaspoon Sesame Oil
- 2 pounds Sweet Potatoes
Instructions
- Rinse, trim and cut 4 cups Brussels Sprouts in half. Rinse and cut 2 pounds Sweet Potatoes into chunks that are about an inch in size – no need to peel unless you want to. Line a baking sheet with parchment and preheat the oven to 400°F.
- Whisk the sauce ingredients together in a small bowl: 1.5 tablespoons Soy Sauce, 3 tablespoons Olive Oil. 1 teaspoon Ginger, 1 clove Garlic, 1 teaspoon Sesame Oil. Place the prepared sweet potatoes and Brussels sprouts into a medium to large mixing bowl and toss it with half of the sauce.
- Place the pork tenderloin on the baking sheet and arrange the sweet potatoes and Brussels sprouts around it. Use a pastry brush to coat the pork with the remaining sauce and place the pan in the oven. Roast for 20 minutes, check the meat temperature and toss the veggies. Cook for 5 to 10 minutes longer until the pork reaches an internal temperature of 145°F. Note: If you are saving sauce to pour over at the end set it aside before brushing it on the meat.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
