Sheet Pan Maple Mustard Pork Tenderloin
Busy weeknights call for effortless meals that don’t skimp on flavor, and this Sheet Pan Maple Mustard Pork Tenderloin is just the ticket. Juicy pork tenderloin is paired with tender, caramelized sweet potatoes and a tangy-sweet maple mustard glaze for a perfectly balanced dish. Everything roasts together on one pan, allowing the flavors to meld beautifully while keeping cleanup a breeze. Add an easy microwavable veggie or side salad and dinner is done!
Contains affiliate links
Whether you’re looking for a wholesome family meal or an easy dinner that feels a little fancy, this recipe is a delicious, no-fuss solution that’s sure to impress.
What is pork tenderoin?
Pork tenderloin is a long, slender cut of meat that comes from the muscle along the backbone of the pig. Known for its lean, tender texture, it’s one of the most prized cuts of pork and is incredibly versatile in the kitchen. Unlike fattier cuts, pork tenderloin is naturally mild in flavor, making it the perfect canvas for marinades and glazes—like the sweet and tangy maple mustard sauce in this recipe.
Because of its size, pork tenderloin cooks quickly, which is ideal for weeknight meals or when you need dinner on the table fast. Just be sure not to overcook it! With its low fat content, pork tenderloin is best enjoyed when cooked to an internal temperature of 145°F (63°C), resulting in juicy, perfectly tender slices.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
Pin this recipe to save to Pinterest so you can make it later! You can Pin It from the recipe card below. Just click the “Pin Recipe” button. If you’d like to follow me on Pinterest , my page is Steph Gigliotti.
- Large Sheet Pan, I’m using a 22″x16″ extra large pan, but you can absolutely split this between 2 sheet pans.
- Oven safe meat thermometer– optional but the easiest way to tell when your pork is cooked perfectly. I have this one by Cosori.
- 3 pounds pork tenderloin– They usually come in a pack of 2 that are 1 or 1.5 pounds
- 3-4 sweet potatoes , I peel my potatoes, but you can leave the skin on if you like
- 1/3 cup Olive Oil
- 2 tbsp maple syrup (substitute honey)
- 2 tbsp grainy mustard (substitute Dijon)
- 2 tbsp apple cider vinegar
- Seasonings– rosemary, paprika, onion powder, garlic powder, salt, and pepper
How to make it
Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare the Pork: Remove any silver skin or excess fat from the pork tenderloin.
Prep the Sweet Potatoes: Peel and cut the sweet potatoes into evenly sized cubes for even cooking, about 1 inch cubes.
Make the Sauce: In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, and seasonings.
Season the Potatoes: Pour half of the olive oil mixture over the sweet potatoes and toss until evenly coated.
Assemble the Sheet Pan: Place the pork tenderloin on a large sheet pan. Arrange the seasoned sweet potatoes around the pork.
Glaze the Pork: Brush the remaining olive oil mixture evenly over the pork tenderloin.
Cook: Add the oven safe meat thermometer to the pork to the middle of the tenderloin, if using. Roast in the oven for 30 minutes, or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the oven around 140°F and let it rest for 10 minutes before slicing. The temperature will continue to rise while resting.
Rest the Pork: Remove the sheet pan from the oven and let the pork rest for 10 minutes before slicing to lock in the juices.
Optional Step: For extra flavor, place the sliced pork under the broiler for a few minutes to brown the edges.
Add a veggie or salad and you’re all set for an easy, one pan dinner that’s ready in 30 minutes!
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Choose the Right Pork Tenderloin– Look for a fresh, evenly sized tenderloin for consistent cooking. Trim any silver skin to ensure a tender bite.
- Cut Sweet Potatoes Evenly-Dice the sweet potatoes into similar-sized pieces to ensure they roast evenly and caramelize beautifully.
- Don’t Overcook the Pork– Use an oven safe meat thermometer to check the internal temperature of the pork while it’s cooking. It’s perfectly cooked at 145°F (63°C) with a slight blush of pink in the center. Remove the pork from the oven around 140°F and let it rest for 10 minutes before slicing. The temperature will continue to rise while resting.
- Line the Pan for Easy Cleanup-Use parchment paper or aluminum foil to save time scrubbing and keep the glaze from sticking to the pan.
- Add Seasonal Veggies-Feel free to toss in other vegetables like Brussels sprouts, green beans, or carrots to make it even more colorful and nutritious.
FAQ’s
- Can I use a different cut of pork? Pork tenderloin works best because it cooks quickly and stays tender, but you can substitute with pork loin. Note that pork loin may take longer to cook, so adjust the roasting time accordingly.
- How do I make sure the glaze doesn’t burn? If the maple mustard glaze starts to brown too quickly, loosely cover the pork with foil for the last 10 minutes of cooking.
- Can I prep this recipe in advance? Absolutely! You can marinate the pork in the maple mustard sauce for up to 24 hours in the fridge. Chop the sweet potatoes ahead of time and store them in water to prevent browning.
- What’s the best way to store leftovers? Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10–15 minutes to maintain the texture.
More Sheet Pan Recipes
- Garlic Butter Salmon
- Greek Meatballs in Pita Bread
- Honey Mustard Chicken
- Five Ingredient Meatloaf
- Ranch Chicken
- Pineapple Chicken
- Shrimp Fajitas
Sign up for our newsletter to get new recipes sent right to your inbox! Follow along with me on Instagram, Facebook, YouTube , Pinterest, and TikTok.
Sheet Pan Maple Mustard Pork Tenderloin
Equipment
- Oven Safe Meat Thermometer optional
Ingredients
- 3 pound pork tenderloin
- 3-4 sweet potatoes peeled and cut into 1 inch chunks
- 1/3 cup Olive Oil
- 2 tbsp maple syrup substitute honey
- 2 tbsp grainy mustard substitute Dijon
- 2 tbsp apple cider vinegar
- 1 tsp rosemary
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare the Pork: Remove any silver skin or excess fat from the pork tenderloin.
- Prep the Sweet Potatoes: Peel and cut the sweet potatoes into evenly sized cubes for even cooking, about 1 inch cubes.
- Make the Sauce: In a bowl, whisk together olive oil, maple syrup, apple cider vinegar, mustard, and seasonings.
- Season the Potatoes: Pour half of the olive oil mixture over the sweet potatoes and toss until evenly coated.
- Assemble the Sheet Pan: Place the pork tenderloin on a large sheet pan. Arrange the seasoned sweet potatoes around the pork.
- Glaze the Pork: Brush the remaining olive oil mixture evenly over the pork tenderloin.
- Cook: Add the oven safe meat thermometer to the middle of the pork tenderloin before cooking, if using. Roast in the oven for 30 minutes, or until the sweet potatoes are tender and the pork reaches an internal temperature of 145°F (63°C). Remove the pork from the oven around 140°F.
- Rest the Pork: Remove the sheet pan from the oven and let the pork rest for 10 minutes before slicing to lock in the juices. The temperature will continue to rise to 145 degrees F while resting.
- Optional Step: For extra flavor, place the sliced pork under the broiler for a few minutes to brown the edges.
