We all know I love a good sheet pan meal! My mother in law made a rendition of this roasted pork tenderloin when they came for Christmas this year, and I knew I needed to re-create it with my own spin! If you are intimidated by cooking pork tenderloin, this method could not be easier or more fool-proof! Also, the juices from the pork seep into the squash while cooking, which makes them SO TASTY. You may be thinking, “roasted grapes?!” – but hear me out. You need to try it. Roasting them brings out their natural sweetness and it’s the perfect compliment to the savory pork.

I usually buy the “family pack” of pork tenderloins from Wegmans, which comes with 2 packs of 2 tenderloins (and I freeze one pack for another time). I used 2 in this recipe because they’re pretty small, and I also like to have enough for leftovers for the next couple of days. Feel free to cut the recipe in half if you don’t want/need that much!

And if you’re looking for other sheet pan recipes, be sure to check out my Sausage, Potato & Broccoli Sheet Pan Supper, my Sheet Pan Italian Sausage & Peppers, or my Sheet Pan Chicken Fajitas!

Sheet Pan Pork Tenderloin with Squash and Grapes

A 30 minute one-pan pork tenderloin with savory squash & grapes - Whole30, paleo, and gluten free. 
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  • 2 1-1.5 lb pork tenderloins, fat/gristle trimmed off if desired - I prefer to do this!
  • 2 lbs cubed butternut squash
  • 2 cups red seedless grapes, washed/stems removed
  • 1 tsp dried minced onion
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sea salt, divided
  • 1 tsp pepper, divided
  • 4 cloves minced garlic
  • 3 tbsp olive oil


  • Preheat oven to 425. Prepare a large rimmed baking sheet with parchment paper or foil. Place the trimmed tenderloins in the middle of the baking sheet. Spread the squash out evenly around the pork. 
  • In a small bowl, mix the dried onion, thyme, oregano, rosemary, garlic, 1/2 tsp of the salt and 1/2 tsp of the pepper. Spread the herb mix over all sides of both tenderloins and press firmly so it sticks. Drizzle the squash and the tenderloins with the olive oil. Sprinkle the remaining salt and pepper over the squash.
  • Bake for 15 minutes. Remove the pan from the oven, stir/toss the squash, and add the grapes. Return it to the oven for an additional 15 minutes or until pork reaches an internal temperature of 145 degrees. Enjoy!


Calories: 445kcal, Carbohydrates: 29g, Protein: 49g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 513mg, Potassium: 1551mg, Fiber: 4g, Sugar: 11g, Vitamin A: 16125IU, Vitamin C: 35mg, Calcium: 107mg, Iron: 4mg