Sheet Pan Pork Tenderloin Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-sheet-pan dinner of pork tenderloin with roasted potatoes and asparagus seasoned with chili and chipotle spices, served with a creamy mustard dip. Simple, flavorful, and hands-off cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 ½ teaspoons chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ⅛ teaspoon chipotle powder, optional (sub paprika or omit for less heat)
- 1-1 ½ lbs Yukon gold baby potatoes, sliced ~¼ inch thick
- 1 tablespoon avocado oil or olive oil, divided
- 1 lb asparagus, medium thickness, ends trimmed*
- 1 ¼ lb pork tenderloin
- 2 tablespoons mayonnaise
- 2 tablespoons whole grain mustard (may substitute dijon)
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 590mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1417mg
- Calcium
- 75mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 590MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.