SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

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This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

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HOW TO MAKE SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

  • Most importantly, be sure you buy pork tenderloins and not pork loins. The tenderloins are smaller in size and much more tender.
  • You’ll make a simple marinade-rub to coat the pork tenderloin with. No chill time needed with this recipe. It gets to go straight into the oven, alongside of the baby potatoes and carrots. Plenty of fresh herbs and spices make this roast pork tenderloin recipe taste fabulous.
  • Often, pork tenderloin does best with an initial short stint in the oven under high heat. We won’t be doing that here, as that can cause the pork tenderloin to be done way before the veggies are. Since our goal is for the entire pan of goodies to finish cooking at roughly the same time, we allow the pork tenderloin to go at 350F with the rest of ’em.
  • If your pork tenderloin is fully cooked before the veggies are done, you can simply remove the tenderloin and keep it warm while the veggies finish their beautiful browning in the oven.
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This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hour 20 mins
Yield: 10

INGREDIENTS

  • 2 lbs boneless pork tenderloins
  • 1/2 cup extra virgin olive oil
  • 4–6 Tablespoons high-quality balsamic vinegar*
  • 2–3 heaping Tablespoons pure honey
  • 1 whole head garlic, peeled and minced
  • 1/2 cup onion, minced
  • 1/4 cup fresh rosemary leaves, minced
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 2 lbs baby potatoes, roughly diced (about 2/3-inch diameter)
  • 1 lb baby carrots, cut into 1/4-inch thick pieces

INSTRUCTIONS

  1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  3. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
  4. Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. Actual cook time will vary according to oven variations. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – always allow roasts to rest at room temp before slicing (pork’s temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period.)
  5. If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness. Note: actual cook time depends on the size of cut pieces.
  6. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
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NOTES

  • Balsamic vinegar quality and flavor varies widely between brands; we recommend using a high-quality balsamic vinegar that’s rich/thick, sweet, and fruity – it balances out the acidity. If you love your choice of balsamic vinegar, go with 6 tablespoons.
  • Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
  • This recipe is meant for pork tenderloins, which are much more tender and smaller in size than pork loin.
  • In order for the potatoes and carrots to cook properly, you’ll need to cut them smaller than you may be used to.
  • If you enjoyed this recipe, please come back and give it a rating

NUTRITION INFORMATION

  • Calories Per Serving: 536
  • % DAILY VALUE
  • 19%Total Fat 15.2g
  • 19%Cholesterol 57.1mg
  • 25%Sodium 575.8mg
  • 30%Total Carbohydrate 81.4g
  • 14%Dietary Fiber 4g
  • Sugars 60.8g
  • 47%Protein 23.6g
  • 43%Vitamin A 382.8µg
  • 5%Calcium 65.5mg
  • 10%Iron 1.7mg
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