Sheet Pan Pork Tenderloin

This recipe for Sheet Pan Pork Tenderloin includes flavorful root veggies, potatoes, and apples. Sheet pan dinners are such easy meals – they make for easy weeknight freezer meals too.

This is it – we've reached the end of the Sheet Pan Dinner summer series! Last but not least, I'm sharing a super simple meal that has everything you need for a well-rounded, delicious dinner.

This recipe for Sheet Pan Pork Tenderloin was inspired by my sister in law – she made an awesome pork tenderloin dinner during a family vacation last fall that we all loved. It might sound a little strange to include apples in this meal, but it really adds so much to it – just a little hint of sweetness and a hearty, full complement to the pork.

All you need to complete this meal is a little bit of your favorite steak sauce – we used it for dipping both the meat and the veggies. It works really well to add a little bit of a different element to the dish.

Get both your veggies and lean protein in with this sheet pan meal!

Here's how this sheet pan dinners series works…

I’m sharing a recipe for each week of the summer (10 weeks total). The week after I share the last one, I’ll have a full pack of printables, recipes, and prep instructions to make all of these recipes at once for your freezer, just like my other Freezer Meal Boot Camps.

Part 1 (Sheet Pan Beef and Broccoli) can be found here.

Part 2 (Sheet Pan Chicken Fajitas) can be found here.

Part 3 (Sheet Pan Rainbow Beef) can be found here.

Part 4 (Sheet Pan Sausage, Sweet Potatoes, Peppers, & Onions) can be found here.

Part 5 (Sheet Pan Meatball & Pepper Subs) can be found here.

Part 6 (Sheet Pan Shrimp & Sausage Boil) can be found here.

Part 7 (Sheet Pan Balsamic Beef & Brussels Sprouts) can be found here.

Part 8 (Sheet Pan Barbecue Chicken & Sweet Potatoes) can be found here.

Part 9 (Sheet Pan Greek Chicken) can be found here.

A few simple tips…

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• Aluminum foil is your friend! I line my cookie sheets in aluminum foil before putting the meal on to cook each time. Makes clean-up a breeze. I also recommend lightly spraying your aluminum foil with a non-stick spray before adding the meal.
• Aluminum foil is also helpful to guard against drips in your oven. Most of these frozen meals will be melting off a good bit of condensation when cooking – that can sometimes make for a messy oven (and lots of smoke). To prevent this, use a baking sheet with a 1/2-1″ lip around the edge. If you don't have that, fold the edges of your aluminum foil up to make a lip – that helps!
• These bag openers are a must-have for prepping these freezer meals. It holds your freezer bag open to make meal assembly so much easier. I normally freeze my meals in these containers for Instant Pot meals, but for storage purposes, gallon freezer bags were my choice for this boot camp – it makes freezer storage much easier.
• I normally try to put my freezer meals in the fridge the morning of serve day to allow for a little bit of thawing. This allows any ingredients frozen together to break apart and for the meal to cook evenly. If you choose not to do this (and are cooking the meal straight from your freezer), I'd recommend adding 15-20 minutes to your cook time – definitely keep an eye on your meal once the recommend cook time below is over.

Sheet Pan Pork Tenderloin

Ingredient List 1: If freezing these sheet pan dinners, put the following in your freezer bag:

• 3lb pork tenderloin
• 3 applies, washed, cored, and chopped
• 1lb chopped carrots
• 2lbs potatoes, peeled, chopped, and blanched
• 1lb celery, chopped
• 1 onion, chopped
• 2 tsp salt
• 2 tsp pepper

(Don’t forget to label your meal – here’s a free printable for that!)

Ingredients Needed For Serve Day:

• favorite steak sauce

(If Prepping From Frozen) On Serve Day…

• Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the cooking time).
• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 350 degrees for 90-110 minutes.
• Slice tenderloin before serving.
• Serve with favorite steak sauce for dipping.

(If Prepping From Fresh) On Serve Day…

• Allow your meal to gently thaw in the fridge for 6-8 hours before cooking (if skipping this step, add 15-20 supervised minutes to the cooking time).
• Line your sheet pan with aluminum foil for easy clean-up.
• Place meal (in a single layer) on lined cookie sheet. Spread as thinly as possible.
• Bake at 350 degrees for 60-70 minutes.
• Slice tenderloin before serving.
• Serve with favorite steak sauce for dipping.

You can also download a recipe card for this meal here.

In two weeks, I'll have a full collection of the sheet pan dinner series' recipes, including a full set of printables, grocery lists, and prep instructions to make all of these meals at once!