This easy recipe for Sheet Pan Pork Tenderloin takes 2 pork tenderloins and bakes them alongside vegetables for a quick and easy meal. Serve with a simple homemade jam sauce for a sweet flavor that compliments the natural flavors of pork.
One of the easiest ways to get dinner on the table fast is to fall in love with sheet pan dinners. The protein and vegetables get cooked right in the same pan. And if you’re using foil, clean-up is a breeze! There are so many different ways to cook a sheet pan meal, but this sheet pan pork tenderloin with vegetables is one of my favorites.
Two pork tenderloins are seasoned with a flavorful dry rub and placed on a pan with mixed vegetables and hearty potatoes. It’s then roasted in the oven at a high temperature to cook both the protein and veggies at the same time.
What takes this meal to the next level is the homemade jam sauce. Sweet apricot jam is mixed with garlic, balsamic, and herbs to make a sweet and savory sauce that pairs well with pork. It’s a decadent meal that can be served on a busy weeknight or for a dinner party with a glass of Elderflower Smash.
Ingredients
- Seasonings & Spices – You’ll need a mix of salt, pepper, brown sugar, garlic powder, and onion powder to season the pork and vegetables.
- Fresh Herbs – Fresh thyme and rosemary give this dish a fresh herb taste.
- Pork Tenderloin – This cut of the pork is a tender cut of meat that’s lean and soaks up flavor well.
- Dijon Mustard – Adds a tangy acidity to the pork that pairs well with its natural flavor.
- Vegetables – A mix of broccoli, peppers, and green beans are perfect to roast on a sheet pan with pork.
- Yukon Gold Potatoes – Adds a source of starch to round out the meal.
For The Jam Sauce:
- Olive Oil – Helps create a smooth texture in the sauce.
Minced Garlic – Infuses the sauce with fresh garlic flavor. - Apricot Preserves – Gives this sauce a fruity sweet flavor that pairs well with savory ingredients.
- Balsamic Vinegar – Adds a tangy and sweet acidity.
- Herbs & Seasonings – Salt, Pepper, fresh thyme, and rosemary add a burst of bold flavor to the sauce.
How to Make – The Steps
Step 1: Prepare for baking: Preheat the oven to 450F and line a rimmed baking sheet with parchment paper or aluminum foil.
Step 2: Season the pork: Mix the dry seasonings into a bowl and stir to combine. Pat the pork with a paper towel and rub dijon mustard on it, then add half of the dry seasonings. Place seasoned pork in the middle of the prepared sheet pan.
Step 3: Season the vegetables: Chop vegetables and potatoes, then add them to the bowl with the remaining seasonings and toss to combine.
Step 4: Assemble and bake: Distribute the seasoned vegetables around the pork tenderloin, then place the sheet pan in the oven for 15 minutes and flip the pork using tongs. Continue to roast for another 10-15 minutes or until the internal temperature of the pork reaches 145F.
Step 5: Make the jam sauce: While the pork is roasting, make the jam sauce by adding oil to a saucepan over medium heat. Cook garlic for 1 minute, then add the remaining ingredients and stir until combine. Taste and adjust seasonings.
Tips & Tricks
- If you don’t have fresh thyme and rosemary available, you can use dried seasonings.
- When pork is finished cooking, it’s important to let it rest for 10 minutes to redistribute the juices in order to keep it tender when slicing.
- The oven must be no cooler than 450F to make sure the pork and the vegetables cook at the same time. The longer a pork tenderloin roasts, the higher the risk for drying it out.
- Make sure you cut your vegetables all roughly the same size to make sure they cook evenly.
- To make sure potatoes cook through, cut them in ½ inch cubes or small wedges. Yukon gold potatoes are best because they cook quickly.
- To ensure your pork tenderloin is fully cooked, use a kitchen thermometer and measure in the thickest part. A safe temperature for pork tenderloin is 145F.
Why is Sheet Pan Pork with Jam Sauce So Good?
- It’s the perfect dinner for a busy weeknight.
- The protein and vegetables are cooked together at the same time.
- You can customize the flavor of jam to whatever you enjoy.
- This recipe works easily with chicken.
- Clean-up is simple and easy when using foil.
Variations
- Customize to add your favorite vegetables such as mushrooms, onion, asparagus, and zucchini.
- For a sweet flavor twist, use sweet potatoes, carrots, or parsnips in the vegetable mix.
- Give the sauce a kick of heat by adding a pinch of cayenne pepper or red chili flake.
- Don’t like pork? This recipe works well using boneless skinless chicken breast or chicken thighs.
- Change up the dry seasonings by using Italian, Greek, or lemon pepper seasoning.
- Customize the jam sauce by using your favorite flavored jam including berry, apple, peach, or red pepper jam.
How to Store
Storing: Leftover sheet pan pork tenderloin can be stored in the fridge with vegetables for 3-4 days. Reheat in a skillet over medium heat until warmed through.
Make-Ahead and Freezer Options
Freezing: If you’d like to freeze any leftovers, separate the cooked pork and cooked vegetables into separate containers or freezer safe bags for up to 3 months. Thaw in the fridge overnight before reheating and serving.
More Pork Dinner Recipes
Brown Sugar and Balsamic Slow Cooker Pork
Orange Rosemary Pork Tenderloin
Sheet Pan Pork with Jam Sauce
Ingredients
- 1/2 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 pork tenderloins 1 pound each
- 1 Tablespoon Dijon mustard
- 4 cups vegetables broccoli, peppers, green beans
- 2 cups baby Yukon Gold potatoes halved
- ¼ cup olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary chopped
Jam Sauce:
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 jar apricot preserves
- 1 Tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh thyme leaves
- Chopped fresh rosemary
Instructions
- Preheat oven to 450°. Line a rimmed baking sheet with foil or parchment paper.
- Mix together salt, pepper, brown sugar, garlic powder, and onion powder in a small bowl.
- Pat pork tenderloin dry with a paper towel. Rub with Dijon mustard and half of the seasoning mixture. Place in the middle of the baking sheet.
- Add vegetables and potatoes in a bowl, add oil and remaining seasoning and toss to combine.
- Place vegetables around pork.
- Roast pork for 15 minutes, then flip the pork over. Continue to roast until a thermometer registers 145° in the thickest part of the pork, another 10 to 15 minutes.
- Cover with foil and let pork rest for 10 minutes before slicing.
- While the pork is resting, make the jam sauce. Add oil to a saucepan over medium heat. Add garlic and cook for one minute. Add apricot preserves and cook on low heat until melted. Add vinegar, salt, pepper, thyme, and rosemary. Taste for seasoning.
- Serve sauce over pork.
