Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage

Looking for a quick and easy one-pan dinner idea? This Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage recipe is perfect for busy weeknights. Tender and juicy pork tenderloin, coated with a lightly peppery horseradish and dijon mustard sauce, crispy paprika dill potatoes, and savory caraway cabbage are all baked together at 400 degrees Fahrenheit on a single sheet pan, making for an easy and delicious meal in one hour!

Jump to:

• What ingredients do you need to make this pork tenderloin sheet pan dinner recipe?
• Pork tenderloin vs pork loin
• Tips for making the best roast pork tenderloin
• How to evenly cook pork tenderloin and vegetable sides on the same sheet pan
• Step-by-step instructions for making sheet pan pork tenderloin:
• Pork tenderloin cooking temp
• What should I serve with pork tenderloin?
• Can you freeze pork tenderloin after roasting?
• What tools do I need to make this recipe?
• Looking for more one-pan dinner recipes?
• Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage

What ingredients do you need to make this pork tenderloin sheet pan dinner recipe?

• Pork tenderloin
• Gold potatoes
• Green cabbage
• Horseradish (cream style)
• Country Dijon mustard
• Olive oil -- Sometimes I use this garlic-infused olive oil (or you can add garlic powder to taste if you'd like to optionally include garlic)
• Paprika
• Dried dill
• Caraway seeds
• Cracked black pepper
• Kosher salt

Pork tenderloin vs pork loin

Pork tenderloin and pork loin come from different parts of the pig, and as such, have different characteristics that will require different preparations when cooking.

Pork tenderloin is a long, thin muscle that runs along the spine of the pig. It is a very lean cut of meat with a mild flavor and a more tender texture than pork loin. Pork tenderloin is a popular choice for quick and easy weeknight dinners because the meat can be roasted, grilled, or sautéed quickly.

Pork loin is a larger cut of meat that comes from the back of the pig. It is a lean cut but contains slightly more marbling than pork tenderloin, which can add flavor to the meat. Though it is often less tender than pork tenderloin, is still considered a tender cut of meat when cooked properly. Pork loin can be roasted whole or cut into chops or steaks for grilling or pan-frying.

For this sheet pan pork recipe, I prefer using pork tenderloin as it cooks very quickly and is super flavorful and juicy when coated in horseradish and Dijon.

Tips for making the best roast pork tenderloin

How to make pork tenderloin that is super tender and juicy every time!

• Generously salt the meat - Salt will not only help flavor the meat, but it helps to denature the proteins, allowing the crust to brown more easily and encouraging the meat to be more tender and juicy.
• Dock the meat with a fork - I like to further tenderize pork tenderloin by docking holes in the meat with a fork before roasting. If you are worried that this might create holes for the juices to seep out, don't worry! Moisture lost when meat is cooked is due to muscle fibers contracting which is not greatly affected by poking some holes with a fork. In addition to tenderizing the meat, the small number of holes can help create space for the salt to season the meat more fully.
• Do not overcook it - According to the USDA, pork tenderloin should be cooked to a minimum internal temperature of 145 degrees F and then rested for a minimum of 3 minutes before slicing. I think this is the ideal temperature for buttery soft pork with just a tiny bit pink in the center. You'll want to have a good meat thermometer on hand to test the temperature - This is a good meat thermometer!
• Let it rest - Once the roasted pork tenderloin comes out of the oven it needs to rest for a minimum of 3 minutes, but I prefer letting it rest somewhere between 5 and 10 minutes for best results. If you are worried about the meat cooling off too much in that time, you can loosely tent it in foil to help keep the heat in a bit better.

How to evenly cook pork tenderloin and vegetable sides on the same sheet pan

The potatoes will take longer to cook than both the pork tenderloin and the cabbage, so how do you use one pan to cook everything? In order to ensure your sheet pan pork tenderloin dinner is cooked evenly, I prefer to par-cook the potatoes on the pan first on their own before adding the pork tenderloin and cabbage to the pan to join them.

Giving the potatoes a head start before adding the pork tenderloin and cabbage helps ensure that all of the ingredients have a chance to cook fully by the time the pork has reached its ideal temperature. I like to give the potatoes 20 minutes of roasting time evenly spread out on the pan by themselves, then add the pork tenderloin and cabbage for the final 25-30 minutes of roasting time.

Step-by-step instructions for making sheet pan pork tenderloin:

1. Preheat the oven. Line a baker's half-sheet pan with parchment paper and reserve to the side. Once the pork is trimmed of silverskin, allow it to rest at room temperature for about 30 minutes while you continue prepping the rest of the ingredients This helps take a bit of the chill off the meat so it roasts more evenly.
2. Season and par-bake the potatoes. To the parchment-lined baking sheet, add the potato wedges. Drizzle with olive oil, then season with dried dill, paprika, kosher salt, and cracked black pepper. Toss by hand until oil and seasoning is well-dispersed then spread the potatoes evenly across the pan. Roast for 20 minutes then carefully remove from heat. Using a wooden spatula push the potatoes toward one corner of the pan. They should take up a little less than half of the pan.
3. Add the remaining ingredients to the pan. Blot the rested pork tenderloin down with a paper towel to remove any excess liquid, then transfer the meat to the center of the pan alongside the potatoes. Arrange the sliced cabbage in the opposite corner of the pan to the potatoes. There should be potatoes on a little less than half of the pan, cabbage on a little less than half of the pan (opposite corner to the potatoes), with the pork tenderloin positioned in the center between the veggies (not on top of the veggies).
4. Season the cabbage. Drizzle the cabbage with the remaining olive oil, then season it with caraway seeds, kosher salt, and cracked black pepper.
5. Dock and season the pork. Using a fork, dock the top of the pork loin by pressing the tines down by atleast ½ inch into the meat. Dock evenly across the top of the meat atleast 15-20 times. Season with the remaining kosher salt and cracked black pepper.
6. Baste the pork in sauce. In a small bowl, combine the horseradish and Dijon mustard. Using a silicone basting brush, brush the top of the pork tenderloin with the sauce evenly.
7. Roast the pork and veggies together. Return the pan to the oven to continue roasting for 22-27 minutes or until the pork has reached a minimum internal temperature of 145 degrees Fahrenheit / 63 degrees Celcius.
8. Rest and slice. Carefully remove the pork tenderloin from the pan and transfer it to a heat-proof cutting board to rest for a minimum of 3 minutes, or up to 10. I like to return the vegetables to the oven while the meat rests to keep them nice and warm. If you are worried about the meat cooling off too much for your preference while it rests, you can loosely tent it in foil to help keep the heat in a bit better. Once the meat is fully rested, remove the vegetables from the oven for the final time, slice the meat into ¾-1-inch slices, and serve warm.

Pork tenderloin cooking temp

To ensure that your pork tenderloin is cooked to perfection, it's important to maintain a consistent cooking temperature. For this roasted pork tenderloin recipe, we recommend roasting the meat at 400 degrees Fahrenheit / 205 degrees Celsius. This temperature allows the pork to cook evenly while also allowing the potatoes and cabbage to tenderize and roast to a crispy golden brown.

What should I serve with pork tenderloin?

I love serving this sheet pan pork tenderloin with budget-friendly vegetable sides: gold potatoes and green cabbage. If you prefer, you can swap in any veggies you like though. Some other vegetables that would pair well with this roasted pork recipe are:

• Brussels sprouts
• Green beans
• Asparagus - Asparagus cooks quickly, so pop these in during the final 15-20 minutes of roasting for best results.
• Radish - These are slightly peppery when roasted and make a wonderful swap for potatoes.
• Carrots
• Cauliflower or romanesco
• Broccoli or broccolini
• Bell peppers
• Onions
• Other varieties of potatoes - Russet or sweet potatoes would be delicious.
• Other varieties of cabbage - Prefer savoy or red cabbage? Either would be delicious in this recipe.

Can you freeze pork tenderloin after roasting?

Yes, pork tenderloin can be frozen after roasting for up to 3 months. Allow the pork to fully cool to room temperature, wrap it tightly in aluminum foil or plastic wrap then place in a freezer-safe bag or container. Frozen pork can be thawed in the refrigerator overnight before reheating it to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

What tools do I need to make this recipe?

• A cutting board
• A chef's knife
• A scale
• Measuring spoons
• A baker's half-sheet pan lined with parchment paper
• A small bowl
• A silicone basting brush
• A meat thermometer

Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more one-pan dinner recipes?

Love this recipe for Sheet Pan Horseradish Dijon Pork Tenderloin with Potatoes and Cabbage? Here are some more of my favorite one-pan or one-pot meals for busy weeknights:

• Anchovy Chicken Thighs with Green Olives and Potatoes
• Chicken Poblano Chili
• Chili with Butternut Squash
• Pressure Cooker Black Bean Soup
• French Lentil Soup
• Chunky Tomato Basil Soup
• Clam Chowder with Jalpeno and Corn

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