Looking for quick and easy comfort food? This sheet pan spice rubbed pork tenderloin and glazed root vegetables has you covered! It's gluten-free, full of amazing flavor and ready in less than an hour making it perfect for any night of the week.
This easy spice rub is a cinch to make then the oven does the rest of the work. The pork takes on sweet n’ smoky flavor from the brown sugar, smoked paprika, cumin, garlic powder and a touch of cinnamon. Plus, a pinch of cayenne or red pepper flakes for a little heat.
Tenderloin is one of our favorite cuts of meat and it’s so versatile. You can have fun experimenting with different flavor profiles and preparations. Grill, roast, pan sear or slow cook to your heart’s delight!
Why You’ll Love this Pork Tenderloin Recipe
- Deliciously tender and juicy pork dinner that’s on the table in less than an hour.
- Healthy meal that’s high in protein and nutrients, low-fat and gluten-free.
- Can easily prep ahead.
- Made on one sheet pan for easy clean up.
- Pork tenderloin is much less expensive than beef.
- Leftover pork can be transformed into an amazing pork sandwich or tacos.
Spice Rubbed Pork Tenderloin
See the recipe card below for exact measurements.
- Pork tenderloin
- Olive oil
- Brown sugar for sweetness
- Smoked paprika and cumin for smoky, earthy flavors
- Garlic powder
- Kosher salt and black pepper
- Cayenne pepper or red pepper flakes for spiciness
- Carrots and parsnips
- Brussels sprouts
- Red Onion
- Fresh rosemary and sage
- Balsamic vinegar
- Olive oil
- Meat – Using a dry spice rub on pork loin, pork chops or a pork roast works well too.
- Spices – Change up the dry rub recipe with chili powder, curry powder, onion powder, coriander, oregano, thyme, allspice or dry mustard. The combinations are endless!
- Vegetables – You have free reign to use veggies you have on hand and what your gang likes best. I’ve also made this sheet pan fave with mushrooms, sweet potatoes, broccoli and cauliflower. See the Sides for Pork section below for more suggestions.
Make Dry Rub Seasoning: In a small bowl, mix the brown sugar, smoked paprika, cumin, garlic powder, cinnamon, cayenne, salt and pepper until well combined.
Prep Tenderloins: Place pork on an extra-large, rimmed baking sheet lined with parchment paper for easy clean up. Pat the pork dry with a paper towel. Coat pork with a couple tablespoons of olive oil and rub the spice mixture evenly on all sides of the meat.
Prep Vegetables: In a medium bowl, whisk together the vinegar, honey, olive oil, garlic, rosemary and sage. Season with salt and pepper. This can be made 3 days ahead of using. Cover and refrigerate.
Place all the vegetables in a large bowl. Pour enough of the glaze over to coat completely but not saturate. Add vegetables to the sheet pan around the pork in a single layer.
Roast: Place prepared pork and veggies in a preheated oven set at 400 degrees f for 25-30 minutes. You know it’s done when the internal temperature of the center of pork registers 140-145 degrees f with an instant-read thermometer. The pork should have a nice crust on the outside and juicy inside.
Serve: Let the pork rest before slicing and tent with aluminum foil to keep warm. You can transfer to a serving platter or serve straight from the sheet pan. Enjoy!
Store: Should you have leftovers, store them in an airtight container in the fridge for up to 5 days.
- Let pork sit at room temperature 30-45 minutes for even cooking.
- If you have time rub pork with the spice mixture at least 2 hours before cooking and up to overnight so the flavors can really penetrate the meat. It will still taste great if you don’t!😉
- The dry rub can be made in a larger batch to have on hand. Keep in an airtight container at room temperature for six months.
- Invest in a reliable meat thermometer to avoid overcooking.
- Be sure to let the pork rest 5-10 minutes before slicing so the juices have time to redistribute through the meat.
Spice-Rubbed Pork Tenderloin FAQs
To add spice without overpowering the pork, look for smoky, earthy and herbaceous spices. Examples include paprika, cumin, chili powder, dry mustard, oregano and thyme. Other warm spices include allspice, cinnamon, nutmeg and cloves. Add raw or brown sugar to balance the spice.
Pork tenderloin is a lean cut of meat so adding a coating of fat helps the spices adhere better to the meat and acts as a carrier of flavor. It also helps the pork brown and caramelize when cooked.
The pork can sit in the fridge dry rubbed for up to 24 hours. When you have time to let it sit for a while, the spices have the chance to penetrate the meat more.
However, with salt being in the dry rub, sitting much longer than 24 hours can begin to pull moisture from the pork.
Roasting or grilling pork tenderloin at a relatively high temperature, 400 – 425 degrees F, cooks it quickly and lets it stay juicy without becoming dry. Larger cuts like pork loin and pork roast should be cooked at a lower temperature for a longer amount of time.
Pork tenderloin is more juicy and tender when cooked at 400F rather than 350F where you would risk drying it out. If you’re juggling other dishes in the oven you can go down to 375F and bake the pork a few minutes longer.
More Sheet Pan Dinners!
Spice Rubbed Pork Tenderloin
- 2 1-pound pork tenderloins, patted dry
- 2 tablespoons olive oil
- 1 ½ tablespoons paprika
- 1 tablespoon brown sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup balsamic vinegar
- ¼ cup honey or maple syrup
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh sage, finely chopped
- 1 pound baby potatoes, cut into ¾-inch chunks
- 1 pound carrots, peeled, cut into ½-inch slices
- 12 ounces parsnips, peeled, cut into ½-inch slices
- 12 ounces brussels sprouts, outer leaves removed, stemmed and halved
- 1 red onion, cut into wedges
- Kosher salt and black pepper
- Preheat oven to 400°F. Line an extra-large, rimmed sheet pan with parchment or aluminum foil.
- On a cutting board or work surface, rub pork tenderloins with the olive oil.
- Combine the 8 spices in a small bowl. (Spice rub can be made well in advance and stored in an airtight container.)
- Evenly rub the spice mixture on all sides of the pork tenderloins and place them on the sheet pan.
- In a medium bowl, whisk together the vinegar, honey, olive oil, garlic, rosemary and sage. Season with salt and pepper. (Can be made 3 day ahead. Cover and refrigerate.)
- Place all the vegetables in a large bowl, pour all but a ¼ cup of the glaze over the vegetables, and gently stir to coat. Reserve the rest for when serving.
- Roast in preheated oven for 25-30 minutes. Temperature of the pork should be 140-145°F and the vegetables should be tender.
- Let pork rest 5-10 minutes before slicing. Transfer sliced tenderloins and vegetables to a platter and serve.
This page contains affiliate links. Meaning, whenever you purchase an item after clicking an Amazon link through this website, we receive a small percentage from Amazon. It doesn’t cost anything extra to you! It simply helps maintain the blog. Thanks so much!