This one-pan garlic pork tenderloin with potatoes is the kind of weeknight dinner that feels special but doesn’t take over your kitchen. You get juicy, tender pork, golden potatoes, and a garlicky pan sauce—all on one sheet pan for easy cleanup.
Why You’ll Love This One-Pan Dinner
- One pan, minimal mess: Everything roasts together for easy cleanup.
- Reliable timing: Pork tenderloin cooks quickly and stays tender when you pull it at the right temp.
- Crispy potatoes + juicy pork: High heat helps the potatoes brown while the pork stays moist.
- Family-friendly flavor: Garlic, butter, and herbs bring big flavor without being spicy.
Ingredients
- 1 1/2 lb pork tenderloin (one large or two small)
- 1 1/2 lb baby potatoes (halved) or Yukon Gold potatoes (cut into 1-inch pieces)
- 3 tbsp olive oil, divided
- 1 1/2 tsp kosher salt, divided (plus more to taste)
- 1 tsp black pepper, divided
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp dried Italian seasoning (or dried thyme/rosemary)
- 6 cloves garlic, minced (about 2 tbsp)
- 3 tbsp unsalted butter, melted
- 1 tbsp Dijon mustard (optional, for extra tang)
- 1 tbsp lemon juice (or 2 tsp apple cider vinegar)
- Optional: 1 lb green beans or broccoli florets (for a full meal)
- Optional garnish: chopped parsley
Tools You’ll Need
- Large sheet pan (rimmed)
- Parchment paper or foil (optional but helpful)
- Instant-read thermometer
How to Make One-Pan Garlic Pork Tenderloin with Potatoes
1) Preheat and prep the pan. Heat oven to 425°F. Line a rimmed sheet pan with parchment or foil if you want easier cleanup.
2) Season and start the potatoes. In a bowl, toss potatoes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, paprika, and Italian seasoning. Spread potatoes on the sheet pan cut-side down as much as possible. Roast for 15 minutes.
3) Make the garlic butter. In a small bowl, stir together minced garlic, melted butter, remaining 1 tbsp olive oil, Dijon (if using), and lemon juice. Set aside.
4) Prep the pork. Pat pork tenderloin dry. Season all over with remaining 1/2 tsp salt and remaining 1/2 tsp pepper.
5) Add pork to the pan. Remove sheet pan from oven, scoot potatoes to make space, and place pork in the center. Brush or spoon about half of the garlic butter mixture over the pork. Toss potatoes lightly in the remaining garlic butter (use tongs/spatula) so they pick up the garlicky flavor.
6) Roast until done. Return pan to oven and roast 12–18 minutes, depending on thickness, until pork reaches 145°F in the thickest part. If adding green beans or broccoli, add them to the pan during the last 10–12 minutes with a drizzle of olive oil and a pinch of salt.
7) Rest, slice, and serve. Transfer pork to a cutting board and rest 5–10 minutes (this keeps it juicy). Slice into medallions. Toss potatoes once more in the pan juices, then serve everything together. Finish with parsley if you like.
Chef Tips for Perfect Tenderloin and Crispy Potatoes
- Don’t skip the thermometer: Pull the pork at 145°F. It will stay juicy and safe, and it won’t dry out.
- Give potatoes a head start: Starting them solo for 15 minutes helps them brown properly.
- Cut potatoes evenly: 1-inch pieces (or halved baby potatoes) cook at the same rate.
- Let the pork rest: Resting prevents the juices from running out when you slice.
Variations
- Honey garlic: Add 1 tbsp honey to the garlic butter mixture.
- Herby: Swap Italian seasoning for fresh rosemary and thyme.
- Spicy: Add 1/4–1/2 tsp crushed red pepper flakes to the garlic butter.
- Extra-crispy potatoes: Broil 1–2 minutes at the end (watch closely), after the pork is resting.
Make Ahead, Storage, and Reheating
- Make ahead: Cut and season potatoes up to 8 hours ahead; keep covered in the fridge. Mix garlic butter up to 2 days ahead.
- Store: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Reheat: Warm on a sheet pan at 375°F until heated through (best for keeping potatoes crisp). Microwave works, but potatoes will soften.
Serving Ideas
- Serve with a simple green salad and a vinaigrette.
- Add roasted asparagus or green beans right on the pan for a full meal.
- For extra sauce, splash 1–2 tbsp chicken broth onto the pan after roasting and scrape up the browned bits.
Recipe Summary
- Prep time: 10 minutes
- Cook time: 30–35 minutes
- Total time: About 45 minutes
- Servings: 4
Need a quick dinner idea? Take a look at our 30-minute meals — simple recipes you can make fast, even on busy nights.
