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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.
👥 10 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 20 min🔥 Cook: 1h👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Prepare
2
Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.
3
Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
pork tenderloins (boneless)2 lbs
4
Combine
5
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.
6
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.
7
Season
8
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.
pork tenderloins (boneless)2 lbs
9
Cook
10
Roast in oven ⏱️ 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.
11
Veggies
12
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. Actual cook time depends on the size of cut pieces.
13
Rest and Slice
14
Allow roast to rest at room temp at least ⏱️ 5-10 minutes before slicing. The temperature will continue to rise during resting. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
Nutrition Facts
calories
299 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
6 g
sodium Content
497 mg
protein Content
21 g
trans Fat Content
0.03 g
cholesterol Content
59 mg
carbohydrate Content
23 g
saturated Fat Content
3 g
unsaturated Fat Content
11 g
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