Sheet Pan Chimichurri Pork Tenderloin with Peppers

This sheet pan dinner brings together a juicy pork tenderloin, baby potatoes, and red bell peppers, all roasted on one pan with a generous drizzle of chimichurri and a sprinkle of chili flakes.

The chimichurri infuses the meat and vegetables with bright, herby flavor while the high heat creates a golden crust on the pork and caramelized edges on the potatoes and peppers. It is a simple, satisfying meal that comes together with minimal effort and clean-up.

This recipe turns a single sheet pan into a complete dinner: a whole pork tenderloin surrounded by halved baby potatoes and red pepper chunks, all coated in chimichurri and roasted until the pork is juicy and the vegetables are tender and golden.

The chimichurri acts as both a marinade and a sauce, keeping the meat moist while adding a fresh, garlicky kick. With just a few ingredients and one pan, this dish is perfect for busy weeknights when you want something hearty and flavorful without a pile of dishes.

Ingredients

Why this recipe works

Roasting everything on one sheet pan allows the pork and vegetables to cook together, with the juices from the meat basting the potatoes and peppers as they roast.

The high oven temperature ensures the pork develops a golden exterior while staying tender and juicy inside. The chimichurri, with its olive oil and vinegar, helps the vegetables caramelize at the edges, adding depth and a slight tang to every bite.

Chimichurri is a versatile sauce that works as both a marinade and a finishing sauce. Its bright, herby flavors—parsley, garlic, oregano, and red wine vinegar—cut through the richness of the pork and complement the sweetness of the roasted red peppers. The chili flakes add a gentle warmth that builds as you eat, without overwhelming the dish.

Notes and substitutions

Pork tenderloin is a lean, tender cut that cooks quickly, making it ideal for sheet pan roasting. Look for a tenderloin that is uniform in thickness so it cooks evenly.

Baby potatoes are perfect because they cook quickly and hold their shape; if using larger potatoes, cut them into 1-inch pieces. Red bell peppers add sweetness and color, but any sweet pepper works.

Chimichurri can be store-bought or homemade. If making your own, combine fresh parsley, garlic, oregano, red wine vinegar, and olive oil. The video uses a bright green chimichurri, so choose one with a vibrant color. Red pepper flakes are added for heat; adjust the amount to your preference. No special equipment is needed—just a sheet pan and parchment paper.

• chimichurri: Store-bought or homemade chimichurri; if unavailable, use a blend of olive oil, red wine vinegar, garlic, parsley, and oregano.
• baby potatoes: Yukon Gold or red potatoes cut into 1-inch pieces.
• red bell pepper: Any sweet bell pepper, or use a mix of colors for variety.
• red pepper flakes: Aleppo pepper or a pinch of cayenne for heat.

Equipment

• Sheet pan
• Parchment paper
• Chef's knife
• Cutting board
• Mixing bowl
• Spatula