Sheet Pan Spanish Pork with Citrus Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A flavorful sheet pan pork dish glazed with a tangy three-quarter citrus sauce, roasted alongside sweet potatoes and bell peppers for an easy dinner. This Spanish recipe, ready in about 40 minutes, pairs pork tenderloin, sweet potato, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and sliced into 1-inch medallions pork tenderloin
• 1 large, peeled and cut into 1-inch cubes sweet potato
• 1 medium, cut into 1-inch pieces red bell pepper
• 1/2 cup fresh orange juice
• 1/4 cup fresh lemon juice
• 2 tbsp honey
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup fresh orange juice, 1/4 cup fresh lemon juice, 2 tbsp honey, 1 tsp smoked paprika, and 3 minced garlic cloves to create the citrus glaze.
2. Step 2: On a large sheet pan, toss 1 large peeled sweet potato cut into 1-inch cubes and 1 medium red bell pepper cut into 1-inch pieces with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in an even layer.
3. Step 3: Arrange 1 lb sliced pork tenderloin medallions on the sheet pan with the vegetables. Brush the citrus glaze generously over the pork and vegetables.
4. Step 4: Drizzle remaining 1 tbsp olive oil over the pork and vegetables and season pork with remaining 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Roast for 20-25 minutes until pork reaches an internal temperature of 145°F and vegetables are tender, basting once halfway through cooking with additional glaze from the pan.
6. Step 6: Remove from oven and let pork rest for 5 minutes before serving with the roasted citrus-glazed vegetables.