Sheet Pan Maple Dijon Garlic Butter Pork Tenderloin
If you’re looking for a dinner that feels special but takes minimal effort, this Sheet Pan Garlic Butter Pork Tenderloin is it. Using a marinated Roasted Garlic & Herb Pork Tenderloin means most of the flavor work is already done for you — all that’s left is roasting it alongside tender baby potatoes and crisp broccoli, then finishing everything with a simple Maple Dijon Garlic butter that takes it next level.
This is the kind of meal I lean on when I want something comforting, flavorful, and family-friendly without juggling multiple pans. One sheet pan, simple prep, and dinner is on the table fast. If you feel you want to more, try it with this Garlic Bread Twists Recipe.
Why You’ll Love This Recipe
- Shortcut flavor thanks to pre-marinated pork tenderloin
- One-pan dinner = easy cleanup
- Balanced meal with protein, veggies, and potatoes
- Perfect for busy weeknights but nice enough for company
- Customizable with your favorite veggies
Ingredients
- 2 lbs Pork Tenderloins (seasoned lightly or marinated), trimmed
- 1 pound broccoli florets
- 1 ½ pounds baby potatoes, halved lengthwise
- 3 tablespoons olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Nonstick cooking spray
Maple Dijon Garlic Butter
- 4 tablespoons butter, softened
- 1 Tablespoon garlic paste
- 2 Tablespoons Maple syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons freshly minced chives
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
How to Make Sheet Pan Garlic Butter Pork Tenderloin
- Preheat the oven to 450°F and move the oven rack to the middle-lower position.
- Prepare Baking Sheet: Spray a heavy-duty baking sheet generously with nonstick cooking spray. Set aside.
- Prepare the green beans: In a large bowl, toss broccoli florets with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Arrange them on one side of the baking sheet.
- Prepare the potatoes: Using the same bowl, toss potatoes with the remaining 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon pepper. Arrange them next to the green beans, cut side down.
- Add the pork: Lay the already marinated/seasoned pork tenderloins on top of the broccoli and potatoes.
- Roast: Place the sheet pan in the oven and roast for 20–25 minutes, or until the thickest part of the pork reaches 140°F on a meat thermometer.
- Make the garlic butter: Meanwhile, while the pork roasts, mix together butter, garlic paste, maple syrup, dijon mustard, chives, salt, and pepper until smooth.
- Finish and rest: Remove the sheet pan from the oven. Top each tenderloin with 2 tablespoons of garlic butter mixture and let the pork rest for 5 minutes before slicing. If potatoes aren’t tender enough, return to the oven to finish cooking.
- Serve: Toss the remaining maple dijon garlic butter with the potatoes and broccoli. Slice the pork and serve everything hot.
Tips for Success
- Don’t overcook the pork. Pork tenderloin is best when slightly blushing inside. It will continue cooking as it rests.
- Cut potatoes evenly so they roast at the same speed.
- Line your pan with foil under the spray if you want ultra-easy cleanup.
- Swap the veggies — asparagus, green beans, or Brussels sprouts all work well.
Make It Your Own
- Add a squeeze of lemon juice over everything before serving for brightness.
- Add in chives, parsley or thyme in the garlic butter.
- Skip the mustard or maple syrup and keep it just garlic butter!
Why Pre-Marinated Pork Is a Game Changer
Using a pre-marinated pork tenderloin means you get deep, savory flavor without extra prep time. It’s one of my favorite ways to get dinner on the table faster while still serving something that feels homemade and intentional. But if you want to just use a regular pork tenderloin, simply season well with salt, pepper, garlic powder, and fresh herbs before baking.
If easy, flavorful dinners are your goal, this sheet pan pork tenderloin deserves a spot in your regular rotation.
One pan. Big flavor. Minimal effort. This is weeknight cooking done right.
More Sheet Pan Recipes
- Sheet Pan Hot Honey Chicken and Sweet Potatoes
- Sheet Pan Chicken Quesadillas
- Sweet and Sour Chicken (Sheet Pan)
- Sheet Pan Shrimp Boil
- Sheet pan Teriyaki Salmon (Meal Prep)
Sheet Pan Maple Dijon Garlic Butter Roast Pork and Vegetables
Ingredients
- 2 lbs Pork Tenderloin
- 1 pound broccoli florets
- 1 ½ pounds baby potatoes halved lengthwise
- 3 tablespoons olive oil divided
- Kosher salt to taste
- Freshly ground black pepper to taste
- Nonstick cooking spray
Maple Dijon Garlic Butter
- 4 tablespoons butter softened
- 1 Tablespoon garlic paste
- 2 Tablespoons Maple syrup
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons freshly minced chives
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 450°F and move the oven rack to the middle-lower position.
- Prepare Baking Sheet: Spray a heavy-duty baking sheet generously with nonstick cooking spray. Set aside.
- Add the pork: Lay the already marinated pork tenderloin on the tray, down the center.
- Prepare the veggies: Chop broccoli into florets and arrange them on one side of the baking sheet.
- Prepare the potatoes: Cut into fourths, and arrange them next to the broccoli, cut side down.
- Season: Drizzle with some olive oil and season with salt and pepper.
- Roast: Place the sheet pan in the oven and roast for 20–25 minutes, or until the thickest part of the pork reaches 140°F on a meat thermometer.
- Make the maple dijon garlic butter: Meanwhile, while the pork roasts, mix together butter, garlic paste, maple syrup, dijon mustard, chives, salt, and pepper until smooth.
- Finish and rest: Remove the sheet pan from the oven. Top each tenderloin with 2 tablespoons of garlic butter mixture and let the pork rest for 5 minutes before slicing. Remove broccoli from the oven as well.
- Finish Potatoes: Top potatoes with some of the butter mixture. If potatoes aren't tender enough, return to the oven to finish cooking, about 10 minutes.
- Serve: Toss the remaining maple dijon garlic butter with the potatoes and broccoli. Slice the pork and serve everything hot.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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