A pork tenderloin sheet pan dinner for when you need to throw supper together in 30 minutes or less with veggies, pork, and Little potatoes.


Feel free to mix up the herbs for your favorites! Dill, rosemary or oregano would be great as well.

If you prefer your tenderloin medium rather than well-done, simple roast vegetables alone for 8 to 10 minutes before adding the tenderloin and continuing to cook for 20 minutes.

30 mins


  • Parchment paper
  • Baking sheet
  • Small bowl


  • 1 to 1.5 lbs Little Potatoes
  • 24 baby carrots, halved lengthwise
  • 3 Tbsp oil, divided
  • 2 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1 pork tenderloin, membrane removed
  • (For garnish) fresh parsley


  • Step 1

    Preheat oven to 425 °F and line a rimmed baking sheet with parchment paper.

  • Step 2

    Remove potatoes from bag and halve larger Little Potatoes. Place in a large bowl with carrots and drizzle with two tablespoons oil.

  • Step 3

    In a small bowl, combine garlic powder, salt, parsley, thyme, basil and pepper. Add roughly 2/3 of the herb mixture to the potatoes and stir until coated.

  • Step 4

    Spread on prepared baking sheet in a single layer, and create a space for the tenderloin in the center of the pan.

  • Step 5

    Place tenderloin in the center of the pan, drizzle with remaining one tablespoon oil and sprinkle with remaining herb mixture. Turn to coat.

  • Step 6

    Bake at 425 °F for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160 °F, and potatoes are tender. Let rest at least five minutes.

  • Step 7

    Garnish with fresh parsley if desired and serve.