This sheet-pan pork tenderloin with sweet potatoes and broccoli puts the main dish and two vegetables on one pan. A maple-Dijon glaze gives the pork a savory-sweet fall finish without making the meal heavy, while a short head start for the sweet potato helps everything finish together.
Why this sheet-pan dinner works
- Staggered timing: Dense sweet potato starts first, pork goes on next, and broccoli joins last so none of the components has to overcook.
- One useful glaze: Maple, Dijon, garlic, paprika, and thyme season the pork without a separate marinade.
- Weeknight-friendly: Prep is about 15 minutes, and the rest of the work happens in the oven.
- Flexible vegetables: The method works with several common fall vegetables; see the variations below.
Sheet-Pan Pork Tenderloin with Sweet Potatoes and Broccoli
Prep: 15 minutes Cook: 35 minutes Total: 50 minutes Yield: 4 servings
Ingredients
- 1 large sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
- 1 small red onion, cut into 1-inch pieces
- 3 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 pork tenderloin (1 1/4 to 1 1/2 pounds), silver skin removed
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2 garlic cloves, finely grated or minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 4 cups broccoli florets (about 10 ounces), cut to similar size
Directions
- Heat the oven: Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
- Start the sweet potato: Toss the sweet potato and onion on the pan with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread in one layer and roast for 12 minutes.
- Make the glaze: While the vegetables roast, stir together 1 tablespoon olive oil, the maple syrup, Dijon, garlic, smoked paprika, thyme, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Add the pork: Turn the vegetables and push them toward the edges. Place the pork in the center and brush it all over with about two-thirds of the glaze. Roast for 12 minutes.
- Add the broccoli: Toss the broccoli with the remaining 1/2 tablespoon oil. Add it to the pan, brush the pork with the remaining glaze, and roast 10 to 14 minutes more. The pork is done when an instant-read thermometer reaches 145°F in the thickest part and the vegetables are tender.
- Rest and serve: Move the pork to a board and rest for at least 3 minutes before slicing across the grain. If the broccoli needs more color, return the pan to the oven during the rest.
Estimated nutrition per serving: 420 calories, 34g protein, 37g carbohydrate, 16g fat, 6g fiber, and 590mg sodium. Nutrition is an estimate and varies with brands, trimming, and portion size.
Practical tips
- Cut the sweet potato small: Half-inch cubes are important. Larger pieces may remain firm when the pork is ready.
- Use a large pan: Crowding traps steam. A 13-by-18-inch rimmed pan gives the broccoli room to brown.
- Trust temperature, not color: Pork can stay faintly pink and still be safely cooked. Check the center with a thermometer, remove it at 145°F, and give it the full 3-minute rest.
- Keep florets even: Split very large broccoli florets so the edges crisp before the stems overcook.
Questions and variations
Can I use pork chops instead?
Yes. Use four boneless chops about 1 inch thick. Add them after the sweet potato has roasted for 12 minutes, then begin checking early; chops may reach 145°F faster than a whole tenderloin.
Can I use frozen broccoli?
Fresh broccoli browns best. If using frozen, thaw it completely, pat it very dry, and expect a softer texture. Do not add it frozen because the extra water will steam the pan.
What can replace the sweet potato?
Use 1 pound of baby gold potatoes, quartered, and give them the same head start. Cubed butternut squash also works; cut it into 1/2-inch pieces.
How do I keep pork tenderloin from drying out?
Remove the silver skin, keep the tenderloin whole while roasting, and check it with a thermometer after the broccoli has cooked for 10 minutes. Resting before slicing lets the juices redistribute.
Storage and reheating
Cool leftovers promptly and refrigerate them in a shallow airtight container for up to 3 to 4 days. Reheat covered in a 325°F oven, or microwave in short intervals, until the center reaches 165°F. Freeze sliced pork and vegetables in portions for up to 2 months; thaw overnight in the refrigerator before reheating.
For current food-safety guidance, see the USDA pork guidance and USDA leftovers guidance.
What to serve with it
The pan is a complete meal, but a crisp green salad or warm bread can stretch it for bigger appetites. For another maple-Dijon dinner, try Maple Dijon Sheet-Pan Chicken and Brussels Sprouts. If you want to keep the one-pan theme, see Sheet-Pan Sausage, Cabbage, and Potatoes. You can also make Cinnamon Roasted Sweet Potato Slices as a separate side.
Helpful kitchen gear
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- Instant-read meat thermometers help you remove the pork at the right temperature. Compare size, response time, and current reviews before buying.
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