Sheet Pan Spanish-Style Roasted Pork with Potatoes and Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender pork roasted alongside golden potatoes and colorful bell peppers, seasoned with smoky paprika and garlic for a hearty Spanish-inspired meal. This spanish-inspired pork ready in about 48 minutes pairs quartered red potatoes, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 cut into 1-inch medallions pork tenderloin
• 1 lb, quartered red potatoes
• 1 large, sliced into 1/2-inch strips red bell pepper
• 1 large, sliced into 1/2-inch strips yellow bell pepper
• 4 tbsp olive oil
• 2 tsp smoked paprika
• 4 minced garlic cloves
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, toss 1 lb quartered red potatoes and sliced red and yellow bell peppers (1 large each) with 2 tbsp olive oil, 1 tsp smoked paprika, 2 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the potatoes and peppers on a large rimmed baking sheet in a single layer. Roast in the oven for 15 minutes.
3. Step 3: Meanwhile, in the same bowl, toss 1 lb pork tenderloin cut into 1-inch medallions with 2 tbsp olive oil, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp dried oregano, 3/4 tsp salt, and 1/2 tsp black pepper.
4. Step 4: After the vegetables have roasted 15 minutes, remove the sheet pan from the oven and push vegetables to the sides. Arrange the pork medallions in the center and return to the oven. Roast for another 15-18 minutes until pork reaches an internal temperature of 145°F (63°C) and potatoes are tender.
5. Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish. Let rest 5 minutes before serving to allow flavors to meld.