This Sheet Pan Pork Loin Dinner fills the pan with browned russet potatoes, singed broccoli florets, and baby carrots that soften and sweeten as they roast. The garlic and herb pork loin filet cooks in the center, where the surface picks up color and the inside stays moist and tender. I like to serve it straight from the pan while the vegetables are still hot and the meat’s juices have settled into the potatoes.
Steps + Photos to make this recipe for Sheet Pan Pork Loin Dinner
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Step 1: Preheat the oven to 375 F. Line a baking sheet with parchment paper, if using, for easier cleanup. Pat the loin dry with a paper towel and set aside.
Step 2: Wash and dice the potatoes into 1 ½ – 2 inch cubes. (You can peel them if you want.) Rinse, dry, and cut the broccoli into smaller florets if you’re using a head of fresh broc.
Step 3: Add the potatoes, broccoli, and baby carrots to a large bowl. Drizzle with 3 tbsp olive oil, then season with 2 tsp garlic powder and 2 tsp italian seasoning. Toss until the vegetables are evenly coated.
Step 4: Spread the seasoned vegetables on the sheet pan. Leave a rectangular space in the center and place the 2 lb Garlic and Herb Pork Loin in the middle.
Step 5: Bake for 40 minutes, then test the loin with a meat thermometer. Once it reads 145F, move it to a cutting board. Test a piece of potato and a carrot with a fork; it should easily pierce the vegetable. (If they aren’t quite done, move the meat to a cutting board but keep the vegetables on the pan and put back in the oven to roast an additional 5 to 7 minutes.)
Step 6: Once the pork loin comes to temp, let it rest 3 minutes, then slice. Serve immediately.
Tools & Equipment
- Measuring cups and spoons
- Cutting board and large knife
- Sheet pan, with about 1-inch sides
- Parchment paper (optional but it makes for easy cleanup)
- Paper towel or clean kitchen towel
- Long kitchen tongs
- Meat thermometer
- Hot pads or oven mitt
Please visit our storefront on Amazon with more of our recommended tools and kitchen gadgets. (If you make a purchase at the link, we earn a small commission to help support the blog.)
Tips for Success
- This recipe is for the wider cut of meat: a pork loin filet (like this one–Walmart affiliate link) A tenderloin is the skinnier piece of pork that often comes in two strips per package and the slices look like medallions. If using the thinner cut, an actual tenderloin, reduce the roasting time for the meat by half, and you’ll need to give the vegetables a head start.
- Cut the potatoes as evenly as possible so they roast at the same rate. You can peel them first after washing, but you don’t have to. The skin adds extra fiber and nutrients.
- Keep the pork loin filet centered on the pan so the heat circulates around it and the vegetables can brown at the edges.
- Do not crowd the vegetables too tightly, or they will steam instead of roast.
- Let the pork rest about 3 minutes after roasting to help the juices stay in the meat when sliced.
- I recommend the pre-marinated Garlic and Herb Pork Loin, but you can you use a plain one. You may need to add 1/2 t more garlic and 1/2 t more Italian seasoning, to taste.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Sheet Pan Garlic & Herb Pork Loin Dinner
Ingredients
- 2 lb Pork Loin Garlic & Herb
- 2 lb Russet potatoes washed and diced into 1 ½ – 2 inch cubes
- 2 c Broccoli rinsed and dried
- 2 c Baby carrots
- 3 T Olive oil
- 2 t Garlic powder
- 2 t Italian seasoning
- 1/2 t Salt
Instructions
- Preheat oven to 375F. Line a baking sheet with parchment paper, if using. If not, spray with a light coating of nonstick cooking spray or use a silicon mat.
- Wash, dry, peel if desired, and dice the potatoes into 1 ½ – 2 inch cubes. Cut the broccoli into florets. (The smaller the florets, the crispier they'll get.)
- Open the pork loin package and pat the meat dry with a paper towel. Set aside.
- Add the potatoes, broccoli, and carrots to a large bowl. Drizzle with the 3 T of olive oil. Add the 2 teaspoons of garlic powder, 1/2 t of salt, and 2 teaspoons Italian seasoning, then toss to coat.
- Dump the potatoes and vegetables on the sheet pan then use clean hands or tongs to lay them flat and separated, leaving a rectangular space in the center.
- Place the whole pork loin in the middle space.
- Slide pan into the hot oven and bake for 40 minutes. Check doneness at 40 minutes: Use a meat thermometer to ensure the center temp is 145F. Add five minutes if needed and check temp again for doneness.
- Remove the pan from the oven with hot pads, the allow everything to rest for 3 minutes or so. Use tongs to move the whole loin to a cutting board, then cut the pork loin into 1 ½ – 2 inch slices.
- If meat is done but potatoes or carrots need a couple of minutes, leave them on the pan and roast for an additional 5 to 7 minutes.
- Serve immediately.
Nutrition
The bottom line
This Sheet Pan Garlic and Herb Pork Loin Dinner is a practical family dinner recipe built for nights when you want the whole meal on one pan. The oven roasted pork loin slices neatly, the sheet pan potatoes turn golden at the edges, and the roasted vegetables soften and brown in the same hot oven. For an easy dinner recipe with minimal cleanup and a full one pan meal, this is the kind of simple sheet pan meal I would bring to the table with a crisp salad or our warm Cheddar Bacon Ranch biscuits.
