This Sheet Pan Pork Tenderloin combines juicy roasted pork, asparagus, and cherry tomatoes for an easy dinner with minimal cleanup. Everything cooks on one pan in about 30 minutes, then gets finished with a bright chive chimichurri for even more flavor.
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This Sheet Pan Pork Tenderloin is one of my favorite ways to get a complete dinner on the table without a sink full of dishes. Juicy pork tenderloin roasts alongside asparagus and cherry tomatoes, creating an easy meal that's packed with flavor and ready in about 30 minutes.
Serve it as-is for a simple weeknight dinner or finish everything with the optional chive chimichurri for a fresh, herby kick.
Why You Should Add This Sheet Pan Pork Tenderloin To The Rotation
- One-pan dinner: The pork and vegetables roast together for easy prep and cleanup.
- Ready in about 30 minutes: Perfect for busy weeknights when time is short.
- Complete meal: Protein and vegetables all on one sheet pan.
- Juicy and flavorful: High-heat roasting keeps the pork tender while the vegetables caramelize.
- Optional chive chimichurri: A bright finishing sauce that adds fresh flavor to every bite.
What You'll Need & Why
This Sheet Pan Pork Tenderloin comes together with simple ingredients, fresh vegetables, and an optional chive chimichurri for serving.
- Pork tenderloin: Lean, tender, and perfect for roasting on a sheet pan.
- Asparagus and cherry tomatoes: Roast alongside the pork for an easy all-in-one meal.
- Olive oil and all-purpose seasoning: Keep the pork and vegetables flavorful without a long ingredient list.
- Fresh herbs, shallot, garlic, vinegar, and lemon juice: Combined into a bright chive chimichurri that adds fresh flavor to every bite.
- Kosher salt and black pepper: Essential for balancing and enhancing the flavors throughout the dish.
The Recipe Rundown
- Make the chimichurri: Stir together the chimichurri ingredients and set aside or in the fridge until ready to use.
- Season the pork and vegetables: Toss the pork tenderloin, asparagus, and cherry tomatoes with olive oil and seasoning, then arrange everything on a sheet pan.
- Roast until tender: Cook until the pork is juicy and cooked through and the vegetables are lightly caramelized.
- Rest and slice: Let the pork rest for a few minutes before slicing to keep it tender and juicy.
- Serve and enjoy: Plate the pork with the roasted vegetables and finish everything with a generous spoonful of chive chimichurri.
Swaps & Variations
This Sheet Pan Pork Tenderloin is easy to customize with whatever you have on hand.
- Swap the vegetables: Broccolini, zucchini, bell peppers, mushrooms, or red onion all roast beautifully alongside the pork.
- Add potatoes: For a heartier meal, roast baby potatoes or fingerlings on the sheet pan. Give them a head start before adding the pork and other vegetables.
- Change the sauce: Not feeling chimichurri? Pesto, a simple Dijon sauce, or lemon-garlic yogurt are all great options.
- Turn up the heat: Add red pepper flakes or sliced pickled jalapeños for a little extra kick.
Tips For The Best Sheet Pan Pork Tenderloin
A few simple tips will help your Sheet Pan Pork Tenderloin turn out perfectly every time.
- Trim the silver skin: Removing the tough membrane helps the pork stay tender.
- Season generously: Pork tenderloin has a mild flavor and benefits from bold seasoning.
- Use a meat thermometer: The easiest way to guarantee juicy, perfectly cooked pork.
- Let the pork rest before slicing: A few minutes of rest helps keep the juices in the meat.
- Make the chimichurri ahead: The flavors improve as it sits, making it a great make-ahead component.
Sheet Pan Pork Tenderloin Recipe
Equipment
- sheet pan
Ingredients
Pork and Veggies
- 2 (1 lb) pork tenderloins My tenderloins are two to a package, each tenderloin is approximately 1 lb.
- 1 bunch asparagus spears, woody ends removed
- 2 cups cherry tomatoes
- 2 tablespoon extra virgin olive oil
- 2-3 tablespoon all-purpose seasoning
Chive Chimichurri
- ½ cup fresh, flat-leaf parsley, chopped
- ½ cup fresh chives, chopped
- ½ cup extra virgin olive oil
- 1 med shallot, minced
- 3-4 cloves garlic, grated
- 2 tablespoon red wine vinegar
- juice of 1 lemon
- 1 tablespoon dried oregano
- 1 tsp kosher salt
- ½ teaspoon fresh ground pepper
Instructions
Chimichurri
- Combine ingredients for chimichurri together in a mixing bowl and set aside.
Pork and Veggies
- Season the pork tenderloin, asparagus, and tomatoes with the all-purpose seasoning and extra-virgin olive oil. Place onto a parchment paper lined sheet pan and into a preheated 400° oven. Roast until pork reaches an internal temp of 140° - approximately 20-25 minutes.
- Once the pork comes to temp, remove from oven and let rest 5 minutes before carving.
Plating
- Slice the pork tenderloin and serve with the roasted asparagus and tomatoes.
- Drizzle with a healthy amount of the chimichurri.
- Enjoy!
Notes
Nutrition
Storage & Reheating
Here’s how to keep your leftover pork and veggies fresh and flavorful.
- Store in the fridge for up to 3 days — Keep the pork and veggies in airtight containers for best texture.
- Reheat gently — Warm slices of pork in a 300°F oven or in short microwave bursts to avoid overcooking.
- Store chimichurri separately — It keeps for 3–4 days and gets even better as the herbs and garlic meld.
- Skip freezing — Pork tenderloin tends to dry out once thawed, and the roasted veggies lose their texture.
You Asked, I Answered
What temperature should pork tenderloin be cooked to?
Pork tenderloin is at its juiciest when cooked to 140–145°F and then rested for a few minutes before slicing.
Can I make the chimichurri ahead of time?
Yes. Chimichurri is best made several hours ahead and stored in the refrigerator until ready to use.
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Who’s Stirring the Pot?
Hi, I’m Ruth—recipe developer, comfort-food creator, and the voice behind Rufus For Real. I specialize in cozy, doable, flavor-packed meals for real-life kitchens, and I’m a firm believer that breakfast, dinner, and everything in between should be simple, satisfying, and impossible to mess up.
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Amber Bauman says
This is a favorite now. It’s so easy and we have fallen in love with the sauce! I leave out the tomatoes, though.