Sheet Pan Pork Tenderloin with Apples and Sweet Potatoes

This Sheet Pan Pork Tenderloin combines tender pork, caramelized apples, and roasted sweet potatoes. A simple maple Dijon glaze adds cozy fall flavor with hardly any cleanup!

This is one of those recipes that just screams Fall to me. The combination of the apples, sweet potatoes and that yummy maple glaze just gives all the cozy vibes I was searching for. Fall is busy, so being able to create a full meal on a sheet pan that feels like you’ve spent hours in the kitchen is always such a joy. I often forget about a pork tenderloin and how truly versatile it can be. It takes on all the flavors you add and this dish does not disappoint on the flavor. This is one you’ll want in your recipe book for those busy Fall weeknights.

Why You’ll Love This Sheet Pan Pork Tenderloin

Ingredients You’ll Need

• Pork tenderloin: A lean, tender cut of pork that cooks quickly and stays juicy.
• Sweet potatoes: Add natural sweetness and make the meal filling.
• Apples: The perfect thing to pair with pork and perfect for Fall.
• Onion: Roasts until tender and adds savory flavor that balances the apples.
• Olive oil: Helps everything roast, caramelize, and develop golden edges.
• Maple syrup: Adds a touch of cozy sweetness to the glaze.
• Dijon mustard: Balances the maple syrup with a slight tangy flavor.
• Garlic: Adds plenty of flavor to the maple Dijon glaze.
• Apple cider vinegar: Brightens the glaze and balances its sweetness.
• Paprika: Gives the sweet potatoes a warm, slightly smoky flavor.
• Garlic powder: Adds easy, even seasoning to the roasted vegetables.
• Salt and black pepper: Bring all the sweet and savory flavors together.

How to Make Sheet Pan Pork Tenderloin

Please see the recipe card at the bottom of this post for the full recipe details.

1. Prepare the Oven and Sheet Pan. Preheat the oven to 425°F. Line a large, rimmed sheet pan with parchment paper or lightly grease it.
2. Roast the Sweet Potatoes. Toss the sweet potatoes with 1½ tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on the pan and roast for 15 minutes.
3. Make the Glaze. Whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, and salt.
4. Prepare the Pork, Apples, and Onion. Pat the pork dry and brush it with half of the glaze. Toss the apple and onion wedges with the remaining olive oil, salt, and pepper.
5. Add Everything to the Pan. Stir the sweet potatoes and place the pork in the center of the pan. Arrange the apples and onions around it.
6. dRoast. Return the pan to the oven for 20–25 minutes. Brush the pork with the reserved glaze during the final 8–10 minutes. Cook until the pork reaches 145°F.
7. Rest and Serve. Let the pork rest for 5–10 minutes before slicing. Serve with the roasted apples, onion, and sweet potatoes.

How to Store and Reheat

To store: Allow the leftovers to cool, then place the pork and roasted vegetables in an airtight container. Refrigerate for up to 3–4 days.

To reheat: Warm individual portions in the microwave until heated through. For larger portions, cover and reheat in a 350°F oven for 10–15 minutes. Add a small splash of broth or water to help keep the pork from drying out.

Frequently Asked Questions

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Sheet Pan Pork Tenderloin with Apples and Sweet Potatoes

Tender pork, caramelized apples, onions, and roasted sweet potatoes come together with a simple maple Dijon glaze. This cozy sheet pan pork tenderloin is an easy, flavorful fall dinner with minimal cleanup.

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Prep Time:15 minutes mins

Cook Time:40 minutes mins

Total Time:55 minutes mins

Course: Dinner, Main Course

Cuisine: American

Keyword: pork tenderloin with apples, pork tenderloin with sweet potatoes

Servings: 5 Servings

Ingredients

For the Sheet Pan

• 1 pork tenderloin about 1¼–1½ pounds
• 2 medium sweet potatoes peeled and cut into ¾-inch cubes
• 2 firm apples cored and cut into thick wedges
• 1 medium yellow or red onion cut into 1-inch wedges
• 3 tablespoons olive oil divided
• 1 teaspoon kosher salt divided
• ½ teaspoon black pepper divided
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika

For the Maple Dijon Glaze

• 2 tablespoons maple syrup
• 1½ tablespoons Dijon mustard
• 1 tablespoon olive oil
• 2 garlic cloves minced
• 1 teaspoon apple cider vinegar
• ¼ teaspoon kosher salt

Instructions

1. Preheat the oven to 425°F. Line a large, rimmed sheet pan with parchment paper or lightly grease it.
2. Add the sweet potatoes to the sheet pan. Toss with 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, garlic powder, and smoked paprika. Spread into a single layer and roast for 15 minutes.
3. While the sweet potatoes roast, whisk together the maple syrup, Dijon mustard, olive oil, garlic, apple cider vinegar, and ¼ teaspoon salt. Divide the glaze between two small bowls.
4. Pat the pork tenderloin dry and remove any silver skin. Brush the pork with half of the maple Dijon glaze.
5. Toss the apples and onion with the remaining 1½ tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
6. Remove the sheet pan from the oven and stir the sweet potatoes. Place the pork in the center of the pan and arrange the apples and onion around it.
7. Return the pan to the oven and roast for 20–25 minutes. Brush the pork with the rest of the glaze during the final 8–10 minutes of cooking. The pork is ready when the thickest part reaches 145°F.
8. Transfer the pork to a cutting board and let it rest for 5–10 minutes. Slice and serve with the roasted apples, onion, and sweet potatoes.

Notes

• Cut the sweet potatoes into evenly sized pieces so they cook through.
• Use firm apples that will hold their shape during roasting.
• If the vegetables need more time, return them to the oven while the pork rests..
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days.