Rosemary Pork Tenderloin Sheet Pan Dinner RecipeLisa Grant | Jersey Girl Cooks
This Rosemary Pork Tenderloin Sheet Pan Dinner has it all! Have dinner on the table in less than 40 minutes. Juicy pork with tender roasted carrots and potatoes is what’s for dinner tonight!
Every time I make a pork tenderloin dinner, I wonder why it’s not on my dinner rotation at least twice a week. It’s easy, inexpensive and the whole family loves it.
This pork tenderloin is rubbed with olive oil and rosemary, seared in a hot pan on the stove, and then nestled on a sheet pan with some roasted potatoes and carrots. I like to make a green salad to go with it, and dinner is done.
When pork tenderloins go on sale, I buy several to keep in my freezer. They are so tender, and remind me of steak, but much less expensive.
In the old days, everyone cooked pork until it was dried out and rubbery, but now pork is recommended to be cooked to 145°F. This means a little pink on the inside, and juicy, flavorful pork.
I am a fan of trying different spices in my cooking, but I love the classic taste of rosemary when it comes to pork tenderloin.
This pork has some seasoned salt and garlic powder on it to complement the rosemary. Because it is seared in a pan on the stove before roasting it in the oven, there develops a crust on the outside to seal in all the delicious flavor. The carrots and potatoes are roasted a little before the pork goes in with it, so they will be nice and tender.
This pork tenderloin is also great on sandwiches if you have leftovers. That usually doesn’t happen in our house, but I have been known to cook two tenderloins so that I am sure to have a pork sandwich for lunch the next day.
My family loves some roasted peppers and melted provolone cheese on top of a good pork sandwich.
So make your family a nice easy dinner like this one. This meal is so stress free that I promise you’ll be having a cocktail while waiting for dinner to come out of the oven.
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Rosemary Pork Tenderloin Sheet Pan Dinner Recipe
- 2 pounds Yukon Gold Potatoes, cut into 1-inch cubes
- 3 cups Baby Carrots
- 3 tablespoons Olive Oil, divided
- 1 teaspoon Salt
- 1 1/2-2 pounds Pork Tenderloin
- 2 teaspoons Season Salt
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Rosemary
- 1/2 teaspoon Black Pepper
- 2 teaspoons Dried Parsley, or 2 tablespoons fresh parsley
- Preheat oven to 400°F. Line a rimmed baking pan with parchment paper for easy clean up.
- In a large bowl, mix together the potatoes and carrots. Drizzle with 1 tablespoon olive oil (reserving the other 2 tablespoons for later) and sprinkle with 1 teaspoon salt.
- Spread the potatoes and carrots on the baking pan and roast in the oven for 20 minutes.
- While the vegetables are roasting, coat the pork tenderloin with the remaining two tablespoons of olive oil. Sprinkle with seasoned salt, garlic powder, rosemary and pepper. Rub the pork tenderloin making sure the outside is evenly coated with the seasonings.
- Heat a large heavy skillet on medium high heat. Add the tenderloin and sear for 2 to 3 minutes on each side.
- After the vegetables have been cooking for 20 minutes, remove from the oven, turn them with a spatula and add pork to the center of the pan.
- Roast for another 15 minutes or until an instant read thermometer inserted in the pork reads 145°F for medium rare or 160°F for medium.
- Remove pan from the oven and rest for 5 to 10 minutes before slicing and serving.
- Lisa Grant
- Cooking Method:
- Easy Dinners, Dinners, Sheet Pan Dinners, Roasted, Pork, Carrots, Potatoes, Easy, Family Meals and Snacks
- Related Recipes:
- Easy Dinner Recipes, Dinner Recipes, Sheet Pan Dinner Recipes, Roasted Recipes, Pork Recipes, Carrot Recipes, Potato Recipes, Easy Recipes, Family Meals and Snack Recipes
- Recipe Yields:
- 6 servings
- Prep Time:
- Cook Time:
- Total Time:
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Author: Lisa Grant
Recipe Yields: 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Amount Per Serving