SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

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. 

Happy Easter weekend, Everyone!

Whether you’re going out of town, having people over, or simply enjoying down time at home, I’m wishing you a wonderful weekend filled with hopeful, joyful vibes 

Of course, you know I routinely wish you plenty of yum, as in this popular BEST Carrot Cake with Cream Cheese Frosting. If cookies are your jam, both kids and grownups alike go coco-nutty over these Chewy Coconut Macaroons Recipe (Gluten-Free) and these totally Easter-ish Coconut Macaroon Nutella Nest Cookies.

As for the ham…may we humbly suggest that no other ham holds a candle to this time-tested  5-Ingredient Honey Baked Ham Recipe that I always get recipe requests for. So many people who normally don’t touch ham have asked me for that one. It’s a keeper so be sure to keep it.

Onto today’s Sheet Pan Roast Pork Tenderloin with Potatoes…this is one of those great recipes you can dish up for either a special occasion or a casual family meal. It’s easy enough to pull off any day of the week, as it happily cooks up in a single pan. This pork tenderloin recipe results in an impressive one-pan meal that’s 250% tender and tasty enough for any situation.

This easy roast pork tenderloin is an all-in-one meal deal that tastes awesome. No need to dig out all the pots and pan. No mess, no stress…

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.

HOW LONG DO YOU COOK PORK TENDERLOIN?

So, Hubby and I have debated this for years now, with me leaning towards old school conservative cook times and him advocating new school (is that a phrase yet?) cook times that allow for slightly pink pork.

But. I think we’ve finally settled on a similar conclusion as the majority of pork-cooking chefs. USDA Guidelines have officially lowered pork cooking temperature  to 145F internal center temp, followed by a 3-minute rest time at room temp. So that’s become our pork story, too. When the pork rests at room temp after roasting, its internal temp will continue to rise several degrees, and often land around 150-155F. That’s pretty perfect for a juicy, tender, succulent roast pork tenderloin.

You’ll definitely want to grab yourself a faithful meat thermometer, if you don’t already have one. It comes in handy for all your future roasts.

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

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.

• Author: Chew Out Loud
 
• Prep Time: 20 mins
 
• Cook Time: 60 mins
 
• Total Time: 1 hour 20 mins
 
• Yield: 6
 
• Category: dinner, main dish
 
• Cuisine: American

Ingredients

• 2 lbs boneless pork tenderloins
• 1/2 cup extra virgin olive oil
• 6 TB high quality balsamic vinegar
• 2 heaping TB 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, cut into 1/2 inch small pieces
• 1 lb carrots, peeled and cut into 1/2 inch small 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 min or until pork reaches internal temp of 145F when tested in its thickest center portion. 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 – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) 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.
5. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

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