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Pork Tenderloin With Potatoes (Sheet Pan Meal)

ByKristy Richardson March 12, 2025March 13, 2025 UpdatedMarch 13, 2025

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If your family’s all about meat and potatoes, this Pork Tenderloin and Potatoes recipe is about to be a new favorite! It’s hearty, flavorful, and all cooks together on one pan—less cleanup, more time to enjoy dinner.

Sliced roasted pork tenderloin garnished with herbs, surrounded by roasted potato cubes on a platter.

*This is a sponsored post in partnership with the Utah Pork Producers Association. All thoughts and opinions are my own.

Table of Contents

Why We Love Pork Tenderloin With Potatoes

Hearty Combo That The Family Will Love – Have a meat and potatoes kind of family? This recipe will be the one that totally satisfies everyone! The flavor of this dinner just shines, and your wallet will thank you too as pork tenderloin is often pretty budget friendly at the grocery store.
High In Protein – I have been trying to eat more protein lately, and pork tenderloin is simply packed with lean protein. Every 3 ounces of pork tenderloin has 22 grams of protein, and this gives you about 5 ounces of pork tenderloin per serving. See more info about pork and protein here and more info about pork nutrients here. Plus, the crispy potatoes are cooked on the same pan.
Cooked All On One Pan – I don’t like to create extra dishes in the kitchen, so I love that dinner can be cooked all together! Plus, while there is a little prep work chopping, you don’t have to wait for the meat to marinade but you still have plenty of flavor in this dinner.

I made this dish for several people outside of my family, all of whom admitted (kind of sheepishly if I’m honest!) that pork tenderloin usually isn’t their favorite dish. What happened at the table though was everyone gobbled it up and praised the flavor repeatedly. I think I changed a few minds; cause plates were clean, and several went back for seconds.

The combo of the flavor of the sauce and cooking the pork to 145 degrees so the pork is really juicy really makes this recipe shine, and I know your family will love it too.

Ingredients For Pork Tenderloin With Potatoes

Raw pork tenderloin and raw yellow potatoes on plates on a counter surrounded by other ingredients in bowls for pork tenderloin and potatoes.

Find the full printable recipe with specific measurements and directions below in the recipe card.

Ingredients For The Pork Tenderloin

pork tenderloin -this is two tenderloins. Tenderloin is often sold in a two pack.
olive oil
balsamic vinegar – don’t skip the balsamic vinegar, it really makes the flavor of this recipe. In this recipe I don’t recommend swapping in other types of vinegar as balsamic vinegar has a really specific flavor that’s different from other vinegars.
brown sugar – the sugar balances the pork and the vinegar, I promise it doesn’t make this recipe taste too overly sweet.
garlic powder – you could use 2-3 fresh garlic cloves instead of garlic powder.
onion powder
paprika – I prefer smoked paprika, but sweet paprika also is a delicious seasoning. Sometimes sweet paprika is simply labeled as paprika.
salt
pepper

Ingredients For The Potatoes

yellow potatoes – cut in 1-1 ½ inch chunks, baby red potatoes or regular red potatoes cut in chunks could also be used.
olive oil
garlic powder – you can use fresh garlic here as well.
paprika – I would use the same paprika you use for the pork tenderloin here as well.
salt
pepper

How To Make Sheet Pan Pork Tenderloin With Potatoes

Prepping the Pork Tenderloin

Preheat your oven to 425 degrees °F and move the rack to the middle. Line half of a large, rimmed baking sheet with aluminum foil, folding it up about an inch in the middle to keep the pork juices contained.
Place the pork tenderloins on a cutting board and trim off the silver skin with a sharp knife. Then place the pork to the side.

A person's hands trimming the silver skin off pork tenderloin with a knife and other ingredients for pork tenderloin and potatoes near the cutting board.

Pork tenderloin after removing the silver skin on a cutting board next to a knife and other ingredients.

In a medium bowl, mix olive oil, balsamic vinegar, brown sugar, garlic powder, onion powder, salt, and pepper until the brown sugar starts to dissolve. Set this sauce aside.

Ingredients for marinade being mixed together for pork tenderloin.

Pork tenderloin marinade after mixing on a counter.

Prepping the Crispy Potatoes

Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.

Chopped yellow potatoes on a cutting board being switched to a bowl for seasoning for pork tenderloin and potatoes.

Spread the potatoes on the side of the sheet pan without foil.

Cooking the Pork Tenderloin and Potatoes

Bake just the potatoes for 10 minutes first. Then, flip them over.
Place the pork tenderloins on the foil-lined side of the pan. Pour half the sauce over them, flip the pork, and pour the rest. Flip the tenderloins a few times to coat them evenly.

Two marinated pork tenderloins and potatoes raw before baking.

Put the pan back in the oven and bake for 20-30 minutes, flipping the potatoes and pork halfway through. Check the pork’s internal temperature with a meat thermometer — it’s done at 145°F.

A hand holding a meat thermometer inserted into pork tenderloin showing it is 145 degrees.

Roasted pork tenderloins and potatoes on a half foil-lined baking sheet with the potatoes on the non-lined pan side.

Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.
Use a turkey baster to transfer the pan juices to a bowl for serving. If the potatoes need more time, discard the foil and pop them back in the oven until tender.

Serving The Pork And Potatoes

Slice the pork into 1-inch pieces—it should have a slight blush of pink, which means it’s juicy and tender!
Serve the roast pork tenderloin with the roasted potatoes and a drizzle of the pan juices. Enjoy!

Sliced roasted pork tenderloin slightly pink and juicy on a wooden cutting board, garnished with fresh parsley.

What To Serve With Baked Pork Tenderloin And Potatoes

Plate of sliced roasted pork tenderloin with sauce and with roasted potatoes and a small green salad on a table.

Pork tenderloin and potatoes is a meal on its own, but another quick side dish can finish off a great meal. Try adding a salad on the side whether you use a salad mix or try my favorite apple cranberry salad. The Mediterranean cucumber tomato salad is another cold flavorful choice.

Other vegetables can make a great side dish like the honey butter skillet corn or honey roasted baby carrots.

Lastly a super easy cornbread muffin, some bacon cheese quick bread or if you have a little more time some homemade garlic knots make a great choice.

Do I Need To Sear The Pork Tenderloin Before Cooking It?

You can sear this pork tenderloin before roasting it in the oven. Searing the pork in a hot pan over medium high heat with cooking oil will give a nice brown color to the outside and can also lock in both flavor and moisture. I would sear the pork before adding the sauce if you choose to sear the meat.

Because we are roasting this pork tenderloin, the meat will still have a nice color and great flavor even if you choose not to sear the meat.

How Long Will Pork Tenderloin With Potatoes Last?

Expect this pork tenderloin will last for about three days if stored in an airtight covered container in the refrigerator. I recommend storing the potatoes and pork tenderloin in separate containers to keep the potatoes crispy. Extra sauce can be stored with the pork tenderloin.