Sheet Pan Chimichurri Pork Tenderloin with Peppers Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the pork come to room temperature for about 30 minutes before roasting—this helps it cook more evenly. Pat the tenderloin dry before seasoning to help it brown.

If you have time, you can marinate the pork in a little chimichurri for 30 minutes in the refrigerator, but it is not necessary. Use a rimmed sheet pan to catch any juices and prevent spills in the oven.

Cut the potatoes and peppers into similar-sized pieces so they cook at the same rate. If the vegetables are not browning as much as you like, you can turn the broiler on for the last 2-3 minutes, but watch carefully to avoid burning.

For extra flavor, squeeze a little fresh lime juice over the finished dish, though the video does not show this.

Variations

• Spicy Chimichurri: Add an extra teaspoon of red pepper flakes or a minced fresh chili to the chimichurri for more heat. You can also drizzle with hot sauce before serving.
• Citrus Twist: Stir the zest and juice of one lime into the chimichurri for a bright, citrusy flavor. This pairs especially well with the pork.
• Vegetable Swap: Replace the red bell peppers with yellow or orange peppers, or add zucchini and red onion chunks. Adjust roasting time as needed.
• Herb Variation: Use cilantro or a mix of parsley and cilantro in the chimichurri. This gives a slightly different herbal note that works well with the pork.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the pork.

Freezer

Freeze cooked pork and vegetables in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10 minutes, or microwave in 30-second intervals. Add a splash of water or extra chimichurri to keep moist.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pork may dry out slightly when reheated, so add a splash of water or extra chimichurri when warming.

To reheat, place in a 350°F (175°C) oven for about 10 minutes, or microwave in 30-second intervals. The vegetables will soften further but remain delicious.

You can prepare the chimichurri up to 3 days ahead and store it in the refrigerator. Cut the potatoes and peppers a few hours in advance and keep them in the fridge.

The pork can be seasoned and coated with chimichurri up to 4 hours before roasting; keep it refrigerated until ready to cook. Let the pan sit at room temperature for 30 minutes before roasting.

Serving ideas

Serve the sliced pork tenderloin with the roasted potatoes and peppers, spooning any pan juices over the top. This dish is hearty enough to stand alone, but it also pairs well with a simple green salad or crusty bread to soak up the juices. For a complete meal, add a side of steamed green beans or sautéed spinach.

The bright chimichurri and roasted vegetables make this a satisfying dinner any night of the week. You can also serve it with a dollop of sour cream or Greek yogurt to balance the heat, though the video does not include these. Leftovers can be used in tacos, salads, or grain bowls for an easy lunch.

Frequently asked questions

Recipe card

Sheet Pan Chimichurri Pork Tenderloin with Peppers

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 4

Ingredients

• 1 1/2 lb pork tenderloin
• 1 1/2 lb baby potatoes, halved
• 2 red bell peppers, cut into chunks
• 3/4 cup chimichurri
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Place the pork tenderloin in the center of the pan. Arrange the halved baby potatoes and red bell pepper chunks around the pork, spreading them evenly so they are in a single layer.
2. Season everything with kosher salt and black pepper. Spoon the chimichurri evenly over the pork and vegetables, using a spoon to spread it. Sprinkle the red pepper flakes over the entire pan.
3. Place the sheet pan in the oven and roast for 25 to 30 minutes, until the pork reaches an internal temperature of 145°F (63°C) and the potatoes and peppers are golden-edged and tender. The pork should be browned on the outside and juicy inside. Let it rest for 3 minutes before slicing.
4. Remove the sheet pan from the oven. Transfer the pork tenderloin to a cutting board and let it rest for at least 3 minutes. The internal temperature will continue to rise slightly during resting.
5. Slice the pork tenderloin into thick slices. Arrange the slices on a serving platter with the roasted potatoes and peppers. Spoon any pan juices over the top. Serve hot.

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

35 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.