This Apple & Fennel sheet pan pork tenderloin recipe delivers on big flavor in a short amount of time. In just over 30 minutes you can have a delicious dinner on the table making this a perfect busy weeknight meal.
If you have read this blog before you know that we have many favorite go-to pork recipes. These Instant pot boneless pork chops are a staple around here. And now this is another new favorite to add to our menu. And I know that you will love this sheet pan pork tenderloin recipe as my sheet pan sausage and veggies and sheet pan fajitas are already so popular.
Roasted Pork Tenderloin
Sheet pan dinners like this roasted pork tenderloin are my secret for getting a delicious, homemade dinner on the table in just over 30 minutes. I can easily prep everything ahead of time and then set it in the oven just a little bit before we eat. The end result is a wonderful dinner my whole family loves with just a few minutes of prep time, 30 minutes of cook time and only a couple of dirty pans to clean up.
I love that I can easily change up the veggies I am making with the roasted pork tenderloin for a more seasonal dish. But for fall there is nothing better than apple and fennel.
Sheet Pan Pork Tenderloin
By roasting the pork tenderloin in the oven you end up with a flavorful and juicy piece of meat. Unlike pork chops that can dry out, this oven-roasted pork tenderloin is so juicy your family will request it again and again. Since the entire meal is cooked on a sheet pan, clean up is easy and quick!
How Long To Cook Pork Tenderloin
Always cook meat to temperature, not by time. Actual cooking time will vary based on a number of factors, including internal starting temperature, individual oven variations, size, and thickness of the meat, what else is in the oven while cooking, etc… The minimum safe cooking temperature for fresh pork is 145° F. I always use an instant-read thermometer to check the internal temperature.
Apple & Fennel Sheet Pan Pork Tenderloin Recipe
For best results, use two of the three-quarter sized sheet pans for this recipe versus the more common 13” x 18” half sheet pan. Make sure you prepare the roasted pork tenderloin and veggies on two sheet pans, rather than one. The tenderloin releases a lot of juice while cooking, which can lead to soggy vegetables if they are all cooked together. If roasted separately, the apple and vegetables will have a chance to develop a deep, rich color, which leads to better flavor and a nicer presentation.
Print Sheet Pan Pork Tenderloin Recipe
Roasted Pork Tenderloin Sheet Pan Dinner
- 2 Three-quarter-sized sheet pans
- 2 whole Honeycrisp or Granny Smith apples sliced
- 1 large fennel bulb trimmed and sliced
- 1 large red onion sliced
- 1 tsp fresh sage finely chopped
- 3 tsp
extra virgin olive oildivided
- 1 tsp balsamic vinegar
- 2 lbs pork tenderloin trimmed
- Set the bottom oven rack to the bottom 3rd and a second rack to the top 3rd. Preheat oven to 400°F and line two rimmed baking sheets with parchment paper or Silpat® baking mats. Set aside.
- In a large bowl, toss the apple, fennel, red onion, sage, 2 tablespoons of olive oil, and balsamic vinegar. Season with salt and black pepper, to taste, and combine until the apple and veggies are completely coated.
- Spread the apple mixture onto one of the prepared baking sheets and roast on the bottom oven rack for 10-15 minutes, or just until the veggies start to soften and develop a bit of color.
- While the apples and veggies are roasting, place the pork tenderloin in the center of the second baking sheet and brush with the remaining olive oil. Generously season with salt and black pepper, to taste.
- Once the apples and vegetables start to develop some color, place the seasoned pork tenderloin on the top oven rack and roast for 15 minutes before turning the pork. Cook tenderloin for another 10-15 minutes, or until it is cooked through.
- Remove both sheet pans from the oven and allow the pork to rest for 10 minutes before slicing and serving with the roasted apple and vegetables.
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