Thanksgiving cooking doesn’t have to mean wrestling with five dirty pots and a mountain of dishes.
Imagine putting pork tenderloin and sweet potatoes together on one sheet pan, then letting the oven do all the heavy lifting.
You get a meal that’s festive, flavorful, and so easy you’ll actually have time to watch the parade—or take a quick nap.
This recipe brings together tender pork, caramelized sweet potatoes, and just enough Thanksgiving flair to make every bite taste like a holiday.
Each ingredient roasts in the same pan, so you can spend less time cleaning and more time enjoying your family (or hiding from them with another slice).
If you want a Thanksgiving dinner that looks impressive but doesn’t leave you worn out, grab your sheet pan.
This is one meal where you can have your turkey alternative and eat it too, while saving all your energy for pumpkin pie.
For inspiration and tips, check out more ideas for a pork tenderloin and sweet potato sheet pan.
Contents
- 1 Equipment
- 2 Ingredients
- 3 Instructions
- 4 What You Need To Know
- 5 Frequently Asked Questions
- 5.1 Can my sheet pan handle the heat, or will it warp like my last diet plan?
- 5.2 Do the sweet potatoes and pork have to enter the oven together, or can they get a divorce?
- 5.3 Is ‘maple roasted’ just a fancy way of saying I’m going to burn my pork to a crisp?
- 5.4 Would adding carrots to my pork and sweet potatoes make it a balanced meal, or just ruin the color scheme?
- 5.5 How can I convince my green beans to mingle with the pork and potatoes without starting a food fight?
- 5.6 My pork tenderloin is shy, how do I introduce it to the sassy brussel sprouts in the sheet pan?
- 6 Author
Equipment
Before you turn into a kitchen superhero, make sure you’ve got the right gear.
Nobody wants to realize halfway through that you’re missing a sheet pan, unless you enjoy living dangerously.
Here’s your must-have equipment:
| Tool | Why You Need It |
|---|---|
| Sheet pan | Your stage for all sweet potato and pork magic |
| Sharp knife | For conquering those sweet potato cubes |
| Cutting board | So your counters don’t look like a battlefield |
| Tongs or spatula | Move stuff without burning your hands |
| Aluminum foil | Makes cleanup a happy dance |
| Meat thermometer | Because nobody likes guessing games with pork |
A large mixing bowl is also handy for tossing veggies and meat with seasoning.
If you have an apron, wear it. If not, consider that stray gravy stains are the latest fashion.
Don’t forget the oven mitts.
You may think you’re tough, but hot pans don’t care about your bravado.
If you’re missing anything, time to raid your neighbor’s kitchen (just kidding—sort of).
Ingredients
Time to gather your kitchen troops!
No need for a fancy chef’s hat—just grab these ingredients and prepare for some sheet pan magic.
Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Pork tenderloin | 1.5–2 pounds |
| Sweet potatoes (cubed) | 2–3 large |
| Red onion (sliced) | 1 |
| Olive oil | 3 tablespoons |
| Dark brown sugar | 1/3 cup |
| Chili powder | 2 teaspoons |
| Kosher salt | 1.5 teaspoons |
| Ground cinnamon | 1/2 teaspoon |
| Granulated garlic | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
You don’t need any rare spices or mystical ingredients.
Just good stuff you can pronounce—no need to Google any of it before your next grocery trip.
If you want to fancy it up, toss in a little honey or balsamic glaze.
It’s not required, but your taste buds might write you a thank-you note later.
Instructions
- Preheat your oven to 400°F, because your sheet pan dinner deserves a hot entrance. Line your pan with foil for easy cleanup (your future self will thank you).
- Place the pork tenderloin smack dab in the center of the sheet pan. Yes, right there—it insists on being the star.
- In a big bowl, toss your sweet potatoes, onions, and any other veggies you’re using with some olive oil. Don’t be stingy—it gives them that irresistible roasted glow.
- Arrange the veggies around the pork tenderloin. Try to make it look fancy. If the pieces roll away, corral them back like the veggie wrangler you are.
- Sprinkle your spice blend evenly over the pork and veggies. Get every nook and cranny—no bland corners allowed.
- Slide the sheet pan into the oven and roast until the pork hits an internal temp of 145°F and the sweet potatoes are golden brown. This usually takes around 25-30 minutes, but keep an eye on it in case your oven has big Thanksgiving feelings.
- Let the pork rest for a few minutes after taking it out. This gives you just enough time to organize your potato slices into smiley faces—highly recommended, never required.
- Slice the pork, pile it up with veggies, and tell everyone it took you hours.
What You Need To Know
Before you get cooking, maybe double-check your guest list for that one family member who “doesn’t like sweet potatoes.”
Too late? Honestly, this dish is good enough to win over even the skeptics.
If you’re worried about timing, just remember: small, evenly cut sweet potato chunks mean they’ll roast up nicely and not keep you waiting.
Letting the pork rest a few minutes before slicing helps keep it juicy and tender, which is the real secret to winning the holiday dinner table.
And hey, if your sweet potatoes aren’t perfectly cubed, don’t sweat it—Thanksgiving isn’t a cooking competition (unless you want it to be).
Frequently Asked Questions
Holiday cooking can be confusing, especially when you want to impress your relatives and not burn down your kitchen.
Here you’ll get straight answers on handling your equipment, mixing veggies, and keeping your pork tender and your sweet potatoes sweet.
Can my sheet pan handle the heat, or will it warp like my last diet plan?
Your sheet pan has one job—take the heat and stay flat.
Most standard sheet pans can easily handle oven temps up to 425°F. If yours popped like a trampoline in the past, go for a heavy-duty, rimmed baking sheet. Lightweight pans bend more quickly than you can say “takeout.”
Do the sweet potatoes and pork have to enter the oven together, or can they get a divorce?
They’re an iconic duo but can take some alone time.
If you want your sweet potatoes softer, give them a head start—10 minutes in the oven before you add the pork. Otherwise, you can roast them together and they’ll come out perfectly fine as long as you cut the potatoes small enough to cook quickly. See details on timing here.
Is ‘maple roasted’ just a fancy way of saying I’m going to burn my pork to a crisp?
Not unless you’re using a torch instead of an oven.
“Maple roasted” means you brush on maple syrup for a touch of sweetness. Just keep your oven at 400°F and don’t forget to check the pork’s temperature—145°F is safe and juicy. The sugar in maple syrup caramelizes, not incinerates, if you keep an eye on things.
Would adding carrots to my pork and sweet potatoes make it a balanced meal, or just ruin the color scheme?
Carrots are welcome!
They fit in with most sheet pan veggies and roast at the same rate as sweet potatoes. As for ruining the color scheme, you’re making dinner—not painting a sunset—so don’t worry about matching shades.
How can I convince my green beans to mingle with the pork and potatoes without starting a food fight?
Green beans are a little shy at first. They’ll need some coaxing to join the rest of the dish.
Give them a quick toss in oil, then add them to the sheet pan for the last 15 minutes. Just make sure they’re spread out—nobody wants soggy beans.
My pork tenderloin is shy, how do I introduce it to the sassy brussel sprouts in the sheet pan?
Brussel sprouts have big personalities. They roast well with pork, honestly—it’s a great match.
Just halve the sprouts and scatter them around the pork tenderloin. Both finish at the same time, and the pork picks up a little flavor from those crispy brussel sprout leaves.
They’ll become fast friends—no awkward icebreakers needed. Sometimes, the food just gets along on its own.
