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Easy Sheet Pan Pork Tenderloin Dinner (4 Servings)

  • Author: Bobby


  • 1 Smithfield Golden Rotisserie pork tenderloin
  • 3 cups of baby potatoes (or 24 ounces), washed and cut into halves
  • 3 cups of Brussel sprouts, trimmed and cut into halves
  • 1 large bunch of asparagus, trimmed in half
  • 4 to 6 tablespoons of olive oil, divided
  • 1 to 2 teaspoons of seasoning salt
  • ½ lemon, juiced


  1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet pan with foil or parchment paper. Remove the package from the Smithfield Golden Rotisserie pork tenderloin and set it in the center of your sheet pan.
  2. Rinse the asparagus, dry it, and then gently snap it in half with both hands. Discard the bottom half (the side that does not appear like a flower) and transfer the asparagus tops to a separate mixing bowl when it has snapped naturally at its ‘natural breaking point.’
  3. Trim the ends off your brussel sprouts and cut them in half vertically, then place them in the same bowl as the asparagus.
  4. Stir in a couple tablespoons of olive oil, a pinch of salt, and a squeeze of lemon. Arrange the asparagus and Brussel sprouts around the pork tenderloin on the sheet pan gently.
  5. After that, wash your baby potatoes and cut them in half, then add them to the mixing bowl with the green vegetables.
  6. Season with a few tablespoons of olive oil and a pinch of salt. Stir to blend, then pour the mixture onto the sheet pan.
  7. Place the sheet pan in the oven and bake for 40-45 minutes, or until the internal temperature of the Smithfield, Golden Rotisserie pork tenderloin reaches 145 degrees.
  8. Allow 5 minutes after removing your sheet pan supper from the oven. Serve right away.

This recipe takes a total of 50 minutes to prepare, including a prep time of 10 minutes, a cook time of 40 minutes, and a resting time of 5 minutes. If you’d like more ideas on how to cook a Smithfield pork tenderloin, then check out this video recipe.