SHEET PAN RANCH PORK LOIN

Are you ready for one of the most delicious meals you will put into your mouth?!  I’m tellin’ ya, this sheet pan ranch pork loin is so good, you’ll be dreaming about it for dayyyzzz (I added z’s to show how serious I am)!

sheet pan ranch pork loin

No joke my fellow friends; just typing this is making me drool!  When I first made this recipe I wanted all the ranchie feels, without all the ranchie sauce schlopped all over it.  So I omitted the “cream” part of ranch and just used the seasonings. And guys, it turned out good. Like really really good.

Perhaps you are like “Jenn, this looks great and all, but I don’t eat pork.” Don’t worry, this is great on chicken, or even fish. But the key to making all the flavors stand out is “marinating” it.  I prefer tossing everything together into a ziplock bag the night before, sticking it into the fridge and letting it do its “thang” all night long.

All night long, all night, all night, all night long…..(name that song)

I digress.

You can still throw on all the seasonings right before cooking, the flavors won’t just be like POW! (it will still be good)

sheet pan ranch pork loin

Enough talking Jenn, just get to the recipe!

SHEET PAN RANCH PORK TENDERLOIN

Prep Time: 5 minutes

Cook Time: 1 hour, 5 minutes

Yield: 6-8

Ingredients

  • 2-3 lbs pork loin
  • 3 heads of broccoli
  • drizzle of oil
  • FOR MARINADE:
  • 1 tbl onion powder
  • 1 tbl garlic powder
  • 2 tbl dried parsley
  • 1 tsp dill weed
  • 1 tsp sea salt
  • 3 tbl avocado oil (olive oil is fine too)
  • 1 tbl red wine vinegar

Instructions

  1. Mix seasonings into a small bowl.
  2. Place pork, seasonings, avocado oil, and red wine vinegar into a bag and let marinate.
  3. When ready to cook, preheat oven to 450° F. Once oven gets to 450°, reduce to 325°
  4. Place your pork loin in the center of the sheet pan and roast for 45 minutes.
  5. After 45 min, take broccoli and put on baking sheet in a single layer.
  6. Drizzle or spray some oil over the broccoli and sprinkle some sea salt over top.
  7. Place back into oven and cook another 20-25 min or until internal temp of meat is 150°
  8. Remove and cover pork and let it rest for 5-10 min.
  9. SMOKER INSTRUCTIONS:
  10. Turn smoker to 225 degrees F.
  11. Once hot place pork in the middle of the grill. If you have a probe, put it in the thickest part of the meat.
  12. Close lid and let smoke until internal temperature equals 115 degrees. At 115 degrees, flip the pork and spritz with equal parts apple cider vinegar and water.
  13. Let smoke until internal temp is at 135 degrees. Flip and spritz one more time and up the smoker to 350 degrees.
  14. Let the pork finish smoking and once the internal temperature of the meat reaches 145 degrees, remove.
  15. Cover and let rest for 10 minutes.
  16. Enjoy!

Sidenote:  The pork will continue to cook after it is taken out of the oven. So if you wait until the thermometer hits 160 degrees, you will have a tough piece o’ pork.  Womp womp.

sheet pan ranch pork loin

I love cutting it up the next day and having it on top of a big huge salad.

 

Whole30: yes

Paleo: yes

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26 thoughts on “SHEET PAN RANCH PORK LOIN

  1. This looks so good! Did you use a pork loin or a pork tenderloin? Title says pork tenderloin but recipe says pork loin. Thanks.

  2. The recipe is for pork tenderloin but the ingredients call for pork loin. Which did you use for this? The cook time seems long for tenderloin.

  3. So I’m trying this tonight but my store only had pork loin filets. I got two so it’s about 2.5 lbs but do you think I’d need to reduce the cooking time since it’s two smaller pieces?

    1. check after the initial 45 minute cook time. If it’s to temp, then remove. If not cook another 10 minutes. Unless the temp of the pork is really close to being at 150, then check after 5 minutes. Hope that makes sense!

      1. I made this tonight with the two pork loin filets and the cook time from your recipe ended up working perfect still. It was great thanks!!

    1. Tenderloin is much smaller so it cooks faster. I would check it after 25-30 minutes! And if not done, then cook in 5 minute intervals. Remember meat continues to cook after you take it out of the oven, which I think I talk about in the blog post!

  4. A few questions

    1. your picture shows the sheet pan with some type of paper – did you line it?Is it necessary to line it?
    2. how long did you marinate the pork – overnight? one hour?

    p.s. I think you meant stalks of broccoli? Looks like you didn’t add any seasoning to the broccoli – it’s just plain roasted?

    1. It is lined with parchment paper. Totally optional. Marinate for at least an hour. The longer the better.
      I seasoned the broccoli with a little salt and pepper. I like to keep it simple and take a bite of the pork and the broccoli at the same time lol

  5. This looks so good! I want to make it for dinner on Friday, but I don’t have a smoker. Just skip the last few steps?

  6. This was absolutely delicious! I subbed green beans because that’s what I had on hand, but the pork was juicy and tasty!

    1. So happy you liked it! I love this dish cause you can sub for any veggie and it will always turn out so delicious!

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