Sheet Pan Pork Tenderloin and Potatoes

Name: Sheet Pan Pork Tenderloin and Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 ½-2 pounds pork tenderloin; ⅓ cup brown sugar; 2 teapsoons garlic; 2 tablespoons reduced sodium soy sauce; 2 tablespoon balsamic vinegar; ⅛ teaspoon crushed red pepper flakes; ¼ teaspoon smoked paprika (optional); 1 ½ - 2 pounds baby red and/or gold potatoes (halved); 3 tablespoons oil; salt and pepper to taste; ½ teaspoon Italian blend herbs; ½ teaspoon garlic powder; ⅓ cup grated parmesan cheese

Sheet Pan Pork Tenderloin and Potatoes is a complete dinner that roasts protein and vegetables together on one pan in just 35 minutes. The brown sugar and balsamic glaze caramelizes as the pork cooks, creating a balanced sweet-savory coating.

🌍American 🏷️Pork and potatoes 🏷️Pork tenderloin recipe

Total

50 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From Lecremedelacrumb

Ingredients

1 ½-2 pounds pork tenderloin
⅓ cup brown sugar
2 teapsoons garlic
2 tablespoons reduced sodium soy sauce
2 tablespoon balsamic vinegar
⅛ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika (optional)optional
1 ½ - 2 pounds baby red and/or gold potatoes (halved)
3 tablespoons oil
salt and pepper to taste
½ teaspoon Italian blend herbs
½ teaspoon garlic powder
⅓ cup grated parmesan cheese

13 Ingredients

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Instructions

1
Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
2
Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
3
Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
4
Bake in preheated oven for 40-45 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

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Tips & Notes

Pro tips

Pat the pork tenderloin dry before applying the glaze so it browns evenly and the crust caramelizes properly.
Arrange potatoes cut-side down on the sheet pan; they'll develop a golden, crispy edge while the flat side steams slightly.
Don't skip the resting step after cooking—let the pork rest 5 minutes so juices redistribute and slicing stays tender.
Check potato doneness with a fork at the 25-minute mark; if still firm, tent the pan with foil to prevent the glaze from burning while potatoes finish.

Substitutions

Baby red potatoes → fingerling potatoes or cut baby Yukon Gold (similar cook time and texture)
Brown sugar → honey or maple syrup (use same amount; flavor becomes more floral or earthy)
Balsamic vinegar → red wine vinegar or apple cider vinegar (reduce amount slightly, as these are more acidic)
Smoked paprika → regular paprika or chili powder (paprika is optional; omit if unavailable)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes or on a skillet over medium heat until warmed through.

Equipment

sheet pan or rimmed baking sheet · meat thermometer

Common Questions

How do you know when pork tenderloin is done?

Pork tenderloin is safely cooked at an internal temperature of 145°F (63°C). Use a meat thermometer inserted into the thickest part for accuracy.

Can you cut the pork tenderloin in half to speed up cooking?

Yes, cutting the tenderloin in half reduces cooking time by about 5–10 minutes. Adjust the glaze proportionally and check internal temperature earlier.

What size potatoes work best for this recipe?

Baby red and gold potatoes cook evenly in the 35-minute window when halved. Larger potatoes should be quartered to ensure they roast through.

Can you make this ahead?

Leftovers keep refrigerated for up to 3 days and reheat well in a 350°F oven for 10–12 minutes or on a stovetop over medium heat.

Is smoked paprika necessary for flavor?

No, it's listed as optional. The brown sugar and balsamic vinegar provide the main flavor; paprika adds subtle smokiness but can be omitted without affecting the dish.