Thirty-five grams of protein, 7g of fiber, and over 100% of your daily Vitamin C — all from one sheet pan and about 35 minutes of mostly hands-off cooking. Chili-rubbed pork tenderloin roasts alongside sweet potatoes, chickpeas, and kale that turns perfectly crunchy in the oven’s high heat. It’s the kind of complete, balanced dinner that makes weeknight cooking feel genuinely effortless.

Active time: 8 minutes | Total time: 35 minutes

Sheet Pan Pork Tenderloin with Roasted Sweet Potatoes and Crispy Kale

Ingredients

• 3 tbsp (45g) olive oil, divided
• 1 lb (454g) pork tenderloin, trimmed
• 1 tsp salt, divided
• 1 tsp chili powder
• 1/2 tsp black pepper, divided
• 2 medium (300g) sweet potatoes, peeled and cut into 1-inch cubes
• 1 cup (164g) low-sodium canned chickpeas, drained, rinsed, and patted dry
• 5 oz (142 g) kale, chopped (about 4–6 cups)

Directions

Place a large rimmed sheet pan in the oven and preheat to 425°F (220°C), leaving the pan inside as it heats. Brush 1 tbsp olive oil over the pork and rub evenly with 1/2 tsp salt, chili powder, and 1/4 tsp pepper.

In a large bowl, toss the sweet potatoes and chickpeas with 1 1/2 tbsp olive oil, 3/8 tsp salt, and the remaining 1/4 tsp pepper. Carefully remove the hot pan from the oven and arrange the pork, sweet potatoes, and chickpeas on it. Roast for 12 minutes.

In the same bowl, drizzle the kale with the remaining 1/2 tbsp olive oil and massage the leaves for 1–2 minutes until slightly softened and evenly coated. Sprinkle with the remaining 1/8 tsp salt. After the pork, sweet potatoes, and chickpeas have roasted for 12 minutes, remove the pan from the oven and stir the vegetables. Arrange the kale around the pork and vegetables, then return to the oven. Roast for an additional 12–14 minutes, until the pork reaches an internal temperature of 145°F and the kale is crisp. Let the pork rest briefly before slicing.

Slice the pork and serve alongside the roasted sweet potatoes, chickpeas, and kale, dividing evenly among plates.

Serves: 4 | Serving Size: 3 oz pork, about 1/2 cup sweet potatoes, 1/4 cup chickpeas, and ~1 cup chopped kale

Nutrition (per serving): Calories: 383; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 2g; Cholesterol: 82mg; Sodium: 460mg; Carbohydrate: 26g; Dietary Fiber: 7g; Sugar: 4g; Protein: 35g

Nutrition Bonus: Potassium: 934mg; Iron: 17%; Vitamin A: 125%; Vitamin C: 104%; Calcium: 11%

Originally published September 29, 2020; Updated April 2026

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