Juicy pork tenderloin and sweet potatoes so yummy you'll eat them right off the pan! Meal prep the night before and this meal takes only 30 minutes to make. This easy dinner is a real family favorite!
Next time try Instant Pot BBQ Pulled Pork! It's super tender and the pulled pork is so easy to make and perfect for tacos and sandwiches.
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Why you'll love this recipe
Pork Tenderloin and Sweet Potatoes are the perfect combination of sweet and heat! The potatoes and Brussels sprouts get caramelized and tender and the meat is perfect every time! Prep the veggies in the morning and this meal is on the table in about 30 minutes!
Ingredients
For the exact measurements for this delicious meal, please refer to the printable recipe card at the bottom of this post.
- lean pork tenderloin - you can use plain or even the flavored tenderloins. I've made this with plain, lemon garlic, garlic and herb and teriyaki. Thick cut pork chops would be a great substitute. The spice mix just adds more flavor.
- brussels sprouts - broccoli would be a great substitute.
- garlic powder, kosher salt, chili powder, cinnamon and light or dark brown sugar.
- butter or olive oil.
- large sweet potatoes or yams - really the only difference is the color in the potatoes. If you prefer white potatoes then use baby potatoes - red potatoes or fingerlings - that way you wouldn't even have to peel them!
Instructions
This is an overview of the instructions for the pork tenderloin sheet pan dinner. For the complete directions just scroll down to the bottom!
- Preheat the oven. Peel the potatoes and cut into small potato wedges. Clean the brussels sprouts - for the larger ones, slice them in half. For instructions on cleaning sprouts, please click here.
- Melt the butter. Mix the spices together in a small bowl. Pour the butter over the vegetables and add half the seasoning. Stir to combine.
- Spread the vegetables onto the sheet pan in a single layer. Place in the preheated oven.
- Rub pork tenderloin with the remaining spice rub. Set aside.
- After 15 minutes, remove the vegetables from the oven and spread them to the edges. Transfer pork tenderloin to the sheet pan and return to the oven.
- Remove, allow to rest, slice and serve!
Equipment
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- I have several of these sheet pans and use them all the time!
- An instant-read thermometer for checking the temperature of the meat is a must.
Tips
- Be sure to tent the tenderloin with foil while the pork rests - about 10 minutes.
- Make extra sweet potatoes, they reheat well and are a terrific side dish with almost meal!
- Preheat the oven well, 15-20 minutes. Often times when your preheat alarm goes off the oven still hasn't reached the desired temperature.
- Leftover pork is great for sandwiches. It also makes an excellent hash on day two!
- Lining the sheet pan with foil or parchment paper makes for easy cleanup.
- Lay the sliced Brussels sprouts cut side down for maximum caramelization!
Expert Tip: Don't overcook pork with a meat thermometer. The internal temperature should be 145 degrees. Allow it to rest for at least 5 minutes before slicing.
FAQ's
Once they are peeled potatoes begin to oxidize.
Yes you can! This is great for meal-prep. Peel and dice them up to three days before and store in a bowl of cold water in the refrigerator.
Absolutely! I've yet to find a flavored tenderloin I don't like with this meal. I've used plain, lemon garlic, garlic and herb and teriyaki flavored. The spice mix will only enhance the flavor.
Pork is done when it reaches an internal temperature of 145 degrees. Insert an instant read thermometer in the thickest part of the loin. Allow it to rest 5-10 minutes before slicing to allow the juices to redistribute throughout the meat.
Because it cooks so quickly it's great for a quick weeknight meal. It's great for sandwiches as well.
Variations
- You can certainly substitute white potatoes, but I encourage you to use the sweet, a red onion would be a great addition as well! The flavor for the spice mix and pork pair perfectly with this combination.
- If you're not a fan of Brussels sprouts, substitute with fresh green beans, broccoli or asparagus. Wait to add them to the sheet pan until you add the pork as they won't take as long to roast.
- Bell peppers, butternut squash, golden beets - really any root vegetable would be a great addition or substitution for this recipe.
If you'd like to serve a salad with this meal, I'd recommend a simple salad garden, it would add lots of great bright flavor!
Storage
Store leftover pork tenderloin and sweet potatoes in an airtight container in the refrigerator. This meal freezes well up to three months.
The best way to reheat this meal is to preheat the oven to 400 degrees and re-roast the sweet potatoes and brussels sprouts for 10-15 minutes. Add the sliced pork about halfway through. The pork only needs to heat for 5-7 minutes.
Related recipes
- Another delicious dinner is this cajun shrimp sheet pan dinner - no messy cleanup with all of the flavor, it's perfect for busy weeknights!
- Love these veggies? You'll love this recipe as well. Be sure to try Oven Roasted Brussels Sprouts and Butternut Squash.
- Easy Sausage and Peppers in the Oven is a quick sheet pan meal and so simple!
- Pork Tenderloin Grilled Salad is for you! Filled with loads of crunch and big meaty flavor it's a meal!
- Cooking for a crowd? This tenderloin is seasoned and wrapped in bacon. It will feed the masses and it's perfect for a big cookout.
- This family recipe for Chicken Bacon Ranch Potato Bake always gets 5 stars!!!
Pork Tenderloin and Sweet Potatoes
Equipment
Ingredients
- ½ cup brown sugar
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon garlic powder
- 2 medium sweet potatoes peeled and diced into 1-inch cubes
- 2 cups brussels sprouts cleaned, slice the large ones in half.
- 3 tablespoons butter melted
- 1 ¼ pound pork tenderloin
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Instructions
- Preheat oven to 375 degrees.
- Peel the potatoes and dice into 1 inch dice. Clean the brussels sprouts, remove any brown leave and slice off the tip. For larger ones, slice them in half. Add the vegetables to a large bowl.
- In a small saucepan melt the butter and mix together the spices. Pour the butter over the vegetables and add half the spice mix. Stir to combine.
- Spread the vegetables onto a rimmed baking sheet in one even layer. Place in the preheated oven for 15 minutes.
- Sprinkle the tenderloin with the remaining spice mix. Set aside.
- After 15 minutes, remove the vegetables from the oven and spread them to the edges. Place pork in the middle and return to the oven for an additional 15 minutes.
- Remove from the oven and check the temperature with an instant read thermometer. The pork is done when the internal temperature reaches 145 degrees.
- Cover loosely with aluminum foil and allow to rest for 5-10 minutes, slice pork and serve!
Notes
- Preheat the oven well, 15-20 minutes. Oftentimes when your preheat alarm goes off the oven still hasn't reached the desired temperature.
- Lining the sheet pan with foil or parchment paper makes for easy cleanup.
- Lay the sliced Brussels sprouts cut side down for maximum caramelization!
Sharon
Love this dish.
Bowl Me Over
Thanks Sharon!
Lois
I’ve made this a couple of times and it is very good. We love this meal. Give it a try.
Bowl Me Over
I love the combination of flavors too - thanks for sharing!!