Sheet Pan Pork Tenderloin with Ranch Potato Wedges

Sheet pan meals are the undervalued savior of weeknight dinners. When I get home from work I have a hunger & tired toddler who can’t wait for long during meal prep. This is when sheet pan meals SAVE THE DAY!

One pan with a few simple ingredients, minimal prep work, less dishes, and it is still just as delicious as any meal you would spend over an hour on making- sound good?


This sheet pan pork and potato wedges is a perfect meal for the whole family!



Pork Marinade

1.5-2 pounds pork tenderloin

1/3 cup brown sugar

2 teapsoons garlic

2 tablespoons reduced sodium soy sauce

2 tablespoon balsamic vinegar

1/4 teaspoon smoked paprika, optional


Ranch Potatoes

1 pound of red potatoes

3 tablespoons of oil (olive or avocado)

4 tablespoons of dried ranch dressing mix

OR (make your own)

1 tsp Dried Parsley

1 tsp Dried Chives

1 tsp Dried Dill Weed

1 tsp Buttermilk Powder / Dried Buttermilk

1/2 tsp Garlic Powder 

1/2 tsp Dried Minced Onion (can substitute Onion Powder but use half as much)

*store extra ranch in an airtight container in the fridge*



Preheat the oven to 450F (232C). Mix together the ingridents for the marinade in a large bowl. Marinade the pork loin for at least 15 minutes but over night in the fridge for the best flavor! Place the marinaded pork on one side of a baking sheet.

Wash and slice potatoes into thin wedges. Toss potato wedges in olive or avocado oil with the ranch seasoning mix. Line the potato wedges on the other side of the sheet pan in a thin layer with none overlaping.

Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes – but watch carefully so it doesn’t burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.


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Published by snackswithjax

Sarah is the creator and mom behind "Snacks with Jax", a social media community of over 85,000 parents/caregivers, where she shares her son's meals, nutrition information, and evidence-based tips for feeding children. She is a Certified Health Education Specialist with a Bachelor's degree in Nutrition emphasizing in Wellness from Texas Woman's University and years of experience as a culinary instructor working with ages 2+. She has coached hundreds of parents & caregivers through the journey introducing solids to babies and also navigating picky eating with toddlers and older children. Her focus is on establishing a life-long healthy relationship with food for children while also empowering, encouraging, and educating their adult caregivers.

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