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Oven Roasted Pork Tenderloin for Two

ByAnn Drake November 19, 2019December 26, 2022

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Easy and quick sheet pan, oven roasted pork tenderloin for two that can be on the table in under an hour! Includes apples, sweet potatoes, and cranberries.

If you’re like me, coming up with ideas for dinner can sometimes be the most frustrating thing ever. I make our tried and true favorites, but sometimes it’s nice to try something new. This oven roasted pork tenderloin for two is perfect for this time of year, and it’s comfort food that’s so easy.

Oven Roasted Pork Tenderloin Tips

Lining the pan with foil is optional, but it makes clean-up so much easier! (For photography purposes, I left my pan unlined.)
On most pork tenderloin packages, the cook temperature is 425 degrees F. In my opinion, that is too hot. 400 degrees F. allows everything to cook nicely, yet not burn.
It’s very important to let the pork tenderloin rest after it is removed from the oven. Put it on a cutting board, cover it with foil, and set your timer for 10 minutes. This allows the juices to redistribute, and makes every slice moist & delicious.
If you need to feed more than 2 or 3 people, simply double all the ingredients and use two sheet pans.
I used Honeycrisp apples, but Gala, Gold Delicious, or Fuji apples would be very good as well.

oven roasted pork tenderloin dinner

Oven Roasted Pork Tenderloin for Two

Easy and quick sheet pan oven roasted pork tenderloin for two that can be on the table in 40 minutes! Includes apples, sweet potatoes, and cranberries.

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5 from 4 votes

Servings: 2 people

Prep Time 10

Cook Time 30

Total Time 50

Ingredients

1 - 1.25 lb. pork tenderloin I used Smithfield Garlic & Herb
2 cups chopped sweet potatoes (about 2 medium)
2 cups chopped apples (about 2 medium)
1 cup fresh cranberries
2 tablespoons olive oil
1 teaspoon Cinnamon
pinch of salt

Instructions

Preheat oven to 400 degrees F.
Peel and chop sweet potatoes.
Chop apples.
Put sweet potatoes & apples in a bowl and toss with 2 tablespoons olive oil & 1 teaspoon cinnamon. Add a pinch of salt.
Line a large cookie sheet with foil.
Place pork tenderloin in the middle of the cookie sheet.
Surround the pork with the sweet potato & apple mixture.
Bake for 15 minutes.
Remove from oven. Sprinkle cranberries over sweet potatoes & apples.
Bake 15 to 20 minutes more or until internal temperature of the pork is 160 degrees F.
Let pork rest for 10 minutes.
Slice and serve.

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The thing I like best about this oven roasted pork tenderloin dinner, other than the taste, is the fact that you don’t have to think about it. The ingredients are easy, and the prep is a cinch. After a few minutes of chopping, the entire dinner goes in the oven. So add a pork tenderloin to your grocery list, and give this easy meal a try. Let me know what you think!

MORE EASY DINNER IDEAS!

Apple Chicken Sausage Sheet Pan Recipe
My Mom’s Pot Roast
One Pot Vegetable Soup
Easy Chicken Noodle Casserole

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26 Comments

Joan Dudko says:

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Hi Ann, Made this recipe for 2nd time and just as delicious as the 1st time. Thank you so much. Have a question…I see you mentioned if you need to feed more than 2 double the recipe, do you think it would be okay to get a bigger roast and cut the vegs a little larger since I assume the roast would have to cook longer and if so how long would it take…if you don’t advise this I will just continue to do it the first way….looking forward to hearing from you and I have joined your site to receive more great recipes. Bless You And Keep Safe.

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1. Ann Drake says:
  
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  Hi Joan! If you get a bigger roast, you will definitely have to cook it longer and use a lower temp. For a large pork tenderloin, it’s recommended that you bake it at 325 degrees F for 20 – 25 minutes per pound. The resting temperature when it’s done should be 160 degrees F. So for example, if you get a 3 lb. roast, set the timer for 60 minutes and check the internal temp. to see if it’s done. If not, bake a little longer. Thank you very much for the rating. I appreciate it so much! ~Ann
  
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Joan Turner says:

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I love this recipe, it’s the one I use most often. Even the grands will eat it! I’m always tempted to brown the tenderloin before baking to make it look more appetizing. Have you ever tried that? Would it work?

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Carol K says:

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We love pork tenderloin and this recipe is a keeper in my book.

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Mary Ramsey says:

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I made this for dinner tonight. It was delicious!!! The cranberries added a brightness to the dish.

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Donna says:

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Love all your recipes. What spices do you put on the roast before cooking?

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1. Ann Drake says:
  
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  I don’t put anything extra on it. I buy the Smithfield pork tenderloins that are already seasoned. Our favorite is Garlic & Herb.
  
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  1. Donna says:
    
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    Ok, must have had a senior moment. That’s what I buy too. So much better than trying to get great flavor without too much salt or too much pepper. Thank you for all your recipes and friendliness.
    
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Susan Beninato says:

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Hi Ann, Thank you for the great pork tenderloin recipe. I make this dish often, and love how you paired it with the sweet potatoes, apples and cranberries. What a lovely combination of flavors!!!

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Carol@BlueskyatHome says:

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Hi Ann, we love pork tenderloin and I have made so many over the years. I often used them in my cooking classes. Just a suggestion: I always sear my tenderloins first to give them a nice crust and color on the outside and seal the juices in. Also, we only cook to internal temp of 140-145 so that the pork is still a little pink inside and doesn’t dry out. Love your idea of surrounding with squash and apples ~ a great combination.

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Cheryl says:

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This recipe is a keeper. Quick, easy and full of flavor!

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Kathy Menold says:

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Will try this recipe this week after Thanksgiving. We have just about run out of Turkey Day leftovers. Did not have for the holiday so sweet potatoes will be great. Thanks Ann

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Liz says:

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I have bookmarked this recipe for the future. I am waiting on the InstaPot to finish up the pork tenderloin meal (tenderloin cut up into serving sizes, 1 sweet onion, 2 small apples, garlic, beef broth). But, I was thinking of having a roasted pork tenderloin with veggies for T-Day. I like the addition of the cranberries. And roasting veggies just feel right in the fall and winter since it is a way to turn on the oven and warm up the kitchen.

Do you have any recipes for lamb? I remember my mom making lamb roasts, but I wasn’t paying attention to her cooking since I was too young. I am seeing more lamb from US sources, so I want to give it a try. I cooked a goose for my mom one year – that was interesting! My neighbor (born in Hong Kong), recommended cooking the goose like a duck – boiling to soften the fat, then cook breast side down to drain the fat, and then breast up up for the finishing. I had goose fat (frozen) for a year or so, but I did use it for cooking! It’s interesting to see duck and goose fat sold in stores/online.

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1. Ann Drake says:
  
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  Hi Liz…the honest truth is that I have never made lamb in my life! I wish I could be more help. Happy Holidays!
  
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Gloria Galiana says:

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Made this for dinner last night and it was delicious. Definitely a keeper!

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Shannon says:

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Sounds great! Can you use regular baking potatoes instead of sweet potatoes?😊

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1. Ann Drake says:
  
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  Yes…but I’m not sure how the cinnamon would taste with regular potatoes. Perhaps mix the apples separately and add cinnamon. Then mix the potatoes with just olive oil, salt, and pepper. Enjoy!
  
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Deanne says:

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Looks easy and delicious for a fall dinner! We don’t eat pork but I think the rest of the dish could be could be made alongside either chicken or turkey, adjusting the oven temp to a lower heat. Thanks for the post!

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Suzanne says:

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Just what I needed for Sunday lunch. Thanks for your great blog. Am looking forward to using more of your Christmas prints this year.

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Janet says:

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I am going to have to try this recipe, if for no other reason than you are serving it on “my” Liberty Blue china! :) But seriously, it sounds delicious.

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Kathleen Kolb says:

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Ann you are always right on the mark! I have been feeling like this lately, even tried one of those meal kit programs just to change it up a bit. This looks like a really good combination and I like the idea of adding the cranberries! I always enjoy all your article and ideas and love all your blue dishes and decor. I have never commented before, don’t know why but do love reading your posts. Thank you !

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1. Ann Drake says:
  
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  Hi Kathleen…thank you for taking the time to comment. Happy Holidays!
  
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Doreen says:

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I agree that coming up with something different for dinner is frustrating, you just run out of ideas.I make a pork roast often and add potatoes, onions and carrots.I like cooking once and having leftovers.

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Debbie says:

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Thank you for sharing…I love the “for two” recipes!

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PEG says:

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Sounds good, but is it one teaspoon or one tablespoon of cinnamon? One tablespoon is a lot.

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1. Ann Drake says:
  
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  Thank you so much for catching that! Yes…it should be one teaspoon. I made the correction. Enjoy!
  
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