Sheet Pan Pork Tenderloin with Squash & Grapes
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
- 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!
16 Comments on “Sheet Pan Pork Tenderloin with Squash & Grapes”
Oh my goodness! This dish was SO delicious! I love all of Mary’s recipes, but this is the first time I was inspired to rate a recipe and leave a comment. The dish was easy enough to prepare, and the flavor combination was so unexpected! I will definitely be making this one again! I added Brussels Sprouts because I had them. I treated them the same as the squash, and they turned out delicious!
Hi Erin! Thank you! Aren’t roasted grapes SO GOOD?
Delicious! We all loved this. Would have never thought of the grapes but loved the bit of sweet they added!
Where does the 4 cloves of garlic come in? Maybe I missed in instructions. Have made regardless and love the grape combination.
Overall, pretty good! I’ve had roasted grapes before so I knew immediately i wanted to make this. I’d double the butternut squash and grapes though because we had a lot of meat leftover but not the rest. Also, I’d suggest cutting open your pork at 145° because mine were still pink in the center so I cooked till they were 170° and it was perfect-not dry at all.
I was a little skeptical about this recipe, never roasting grapes before, but you haven’t steered my wrong yet and this was no exception! The flavors just go so well together, the squash was soft and savory from the pork renderings, with the sweetness of the grapes – YUM! My pork was a little dry, but that was on me for not using my thermometer when I know my oven runs hot. Delicious nonetheless! Thanks for another great recipe!
Thanks Jennifer, glad you liked it!
Made this tonight, and it was yummy! The seasoning blend was on point. Never had roasted grapes before, and they gave off a bit too much water in the pan and made the squash a little mushy….but still tasted good!
Wow love the seasonings and the grapes. I had cut up butternut squash, and it worked well as a stand in for the acorn squash. Printing the recipe as this is a “keeper.”
Awesome, thanks Joan!
Tasty! A nice change from my usual chicken meals…and I had never considered cooking grapes before; they were yummy!
Aren’t roasted grapes amazing?! Thank you!!
This was delicious! I used pork chops instead of the pork roast and it turned out so flavorful. Who knew sweet potatoes and grapes would pair so well. I new favorite!!
Yay! So glad you enjoyed it!
Do you slice the tenderloins first or do you bake them whole and then slice them?
You cook them whole and then slice!