Easy Sheet Pan Pork Pasta

Easy Sheet Pan Pork Pasta

This is the ultimate weeknight solution: a complete, balanced meal cooked on a single sheet pan. This Easy Sheet Pan Pork Pasta combines savory pork tenderloin, al dente pasta, crisp-tender vegetables, and a simple pan sauce—all with minimal cleanup. Designed for the home cook who values flavor and efficiency, this recipe requires basic skills and delivers impressive results. The method relies on smart timing and high-heat roasting to develop deep, caramelized flavors while keeping the pork juicy and the pasta perfectly cooked. In my experience, the key is to stage the ingredients on the pan at different times, ensuring everything finishes together at the peak of perfection.

What You’ll Need

Ingredients

• For the Pasta & Pork:
  • 1 pound (454g) pork tenderloin, silver skin removed
  • 8 ounces (225g) dried pasta (penne, rigatoni, or fusilli work best)
  • 1 medium red onion, cut into 1-inch wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup (130g) halved cherry tomatoes
  • 4 cloves garlic, smashed and roughly chopped
• For the Seasoning & Sauce:
  • 3 tablespoons (45ml) extra virgin olive oil, divided
  • 1 tablespoon (15g) tomato paste
  • 1 teaspoon (3g) smoked paprika
  • 1 teaspoon (3g) dried oregano
  • ½ teaspoon (1.5g) red pepper flakes (optional, adjust to taste)
  • ¾ cup (180ml) low-sodium chicken or vegetable broth
  • 2 tablespoons (30ml) balsamic vinegar
  • Fine sea salt and freshly ground black pepper (to taste)
  • ¼ cup (25g) grated Parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley or basil, chopped (for garnish)

Equipment Needed

• 18 x 13-inch (standard half-sheet) rimmed baking sheet
• Large pot for boiling pasta
• Instant-read meat thermometer (highly recommended)
• Small bowl or jar for mixing the sauce
• Tongs and a spatula

Prep Work (Critical Details)

Proper preparation is the foundation of a smooth cooking process. Organize everything first—this is your insurance for timing success.

1. Preheat and Prep Pan: Position a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan with parchment paper for easy cleanup. The high heat is essential for caramelizing the pork and vegetables.
2. Prep the Pork: Pat the pork tenderloin completely dry with paper towels. Cut it crosswise into 6 equal medallions, each about 1.5 inches thick. Season generously on all sides with salt and pepper.
3. Prep the Vegetables: Cut the onion, bell pepper, and garlic as described. Keep the cherry tomatoes separate, as they will be added later. Place all prepped veggies (except tomatoes) in a large bowl.
4. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the pasta for 1 minute less than the package directions for “al dente.” It will finish cooking on the sheet pan. Reserve 1 cup (240ml) of the starchy pasta water before draining.
5. Make the Sauce: In a small bowl, whisk together 2 tablespoons (30ml) of the olive oil, tomato paste, smoked paprika, oregano, red pepper flakes (if using), chicken broth, and balsamic vinegar. Set aside.

Cooking Instructions

Follow this sequence carefully. The magic is in the timing and the layering of ingredients on the pan.

1. Initial Roast of Veggies & Seasoning: In the large bowl with the onions, peppers, and garlic, toss with the remaining 1 tablespoon (15ml) olive oil and a pinch of salt and pepper. Spread them evenly on one half of the prepared sheet pan. Roast for 10 minutes until edges begin to soften and char slightly.
2. Sear the Pork: While veggies roast, heat a large skillet over medium-high heat. Add a thin film of oil. When the oil shimmers, carefully place the pork medallions in the pan. Sear for 3 minutes undisturbed until a deep golden-brown crust forms. Flip and sear the other side for 2 minutes. This step builds immense flavor that roasting alone cannot achieve.
3. Combine on Pan & Roast: Remove the sheet pan from the oven. Push the roasted vegetables to one side. Arrange the seared pork medallions on the empty side. Scatter the cherry tomatoes over the vegetables. Pour the prepared sauce evenly over everything. Place the pan back in the oven.
4. Final Roast & Cook: Roast for 12-15 minutes. Use a thermometer to check the pork: it is safe and perfectly juicy at an internal temperature of 145°F (63°C). The tomatoes should be blistered and the sauce bubbling.
5. Finish with Pasta: Remove the pan from the oven. Immediately add the drained pasta to the pan. Toss everything together thoroughly with tongs. The starchy pasta water and sauce will create a light coating. If the mixture seems dry, add a splash of the reserved pasta water. Taste and adjust seasoning with salt and pepper.
6. Rest & Garnish: Let the dish rest on the pan for 3-5 minutes**. This allows the flavors to meld and the pork to relax. Transfer to a serving dish, sprinkle with grated Parmesan and fresh herbs. Serve immediately.