Total Time: 1 hr 20 mins | Yield: 10
This is another amazing recipe to try for a filling and easy weeknight dinner perfect for the whole family! Moist and tender pork tenderloin with carrots and potatoes, all cooked in one pan. Throw this together with little effort and be surprised with the superb result!
INGREDIENTS
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1/2 c. extra virgin olive oil
2 pounds boneless pork tenderloins
1/2 c. onion, minced
4–6 tbsp high-quality balsamic vinegar
1 whole head garlic, peeled and minced
1/4 c. fresh rosemary leaves, minced
2–3 heaping Tablespoons pure honey
2 pounds baby potatoes, roughly diced (about 2/3” diameter)
1 pound baby carrots, cut into 1/4” thick pieces
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
HOW TO MAKE SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES
Step 1: Prepare the oven. Adjust the oven rack to the lower-middle position and preheat it to 350 degrees F.
Step 2: Using a foil, line a large baking pan and generously grease.
Step 3: Pat dry the excess moisture from the pork tenderloins using paper towels. Lay the tenderloins in the middle of the prepared pan. Set aside.
Step 4: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Whisk until well combined. In a separate bowl, set aside 1/3 cup of the marinade. To the rest of the marinade in the large bowl, add the potatoes and carrots. Toss well.
Step 5: Over the pork, evenly drizzle the reserved marinade. Make sure that all sides of the pork are coated. Around the pork tenderloin, evenly scatter the potato/carrot mixture, and the marinade is well dispersed.
Step 6: Place the baking pan in the preheated oven and roast the pork for about 45 to 50 minutes or until the internal temperature reached 145 degrees F. When done, transfer the pork and veggies to a platter. Keep them warm for at least 5 to 10 minutes at room temperature before slicing the meat.
Step 7: You can adjust the oven temperature to 425 degrees F to continue cooking if the potatoes/carrots need to cook a little longer until brown and tender.
Step 8: Before serving, slice the pork and drizzle with the pan sauces. Enjoy with the potatoes and carrots.
NOTES:
To balance the acidity, I recommend using high-quality balsamic vinegar.
If using acidic vinegar, you can use less or add more honey to balance it out.
Make sure to cut the carrots and potatoes smaller for even cooking.
NUTRITION FACTS:
Serves: 10, Serving Size: 1
Calories Per Serving: 536 Total Fat 15.2g 19%, Sodium 575.8mg 25%, Dietary Fiber 4g 14%, Protein 23.6g 47%, Calcium 65.5m 5%, Cholesterol 57.1mg 9%, Total Carbohydrate 81.4g 30%, Sugars 60.8g, Vitamin A 382.8µg 43%, Iron 1.7mg 10%
Ingredients
- 1/2 c. extra virgin olive oil
- 2 pounds boneless pork tenderloins
- 1/2 c. onion, minced
- 4–6 tbsp high-quality balsamic vinegar
- 1 whole head garlic, peeled and minced
- 1/4 c. fresh rosemary leaves, minced
- 2–3 heaping Tablespoons pure honey
- 2 pounds baby potatoes, roughly diced (about 2/3” diameter)
- 1 pound baby carrots, cut into 1/4” thick pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
Step 1: Prepare the oven. Adjust the oven rack to the lower-middle position and preheat it to 350 degrees F.
Step 2: Using a foil, line a large baking pan and generously grease.
Step 3: Pat dry the excess moisture from the pork tenderloins using paper towels. Lay the tenderloins in the middle of the prepared pan. Set aside.
Step 4: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Whisk until well combined. In a separate bowl, set aside 1/3 cup of the marinade. To the rest of the marinade in the large bowl, add the potatoes and carrots. Toss well.
Step 5: Over the pork, evenly drizzle the reserved marinade. Make sure that all sides of the pork are coated. Around the pork tenderloin, evenly scatter the potato/carrot mixture, and the marinade is well dispersed.
Step 6: Place the baking pan in the preheated oven and roast the pork for about 45 to 50 minutes or until the internal temperature reached 145 degrees F. When done, transfer the pork and veggies to a platter. Keep them warm for at least 5 to 10 minutes at room temperature before slicing the meat.
Step 7: You can adjust the oven temperature to 425 degrees F to continue cooking if the potatoes/carrots need to cook a little longer until brown and tender.
Step 8: Before serving, slice the pork and drizzle with the pan sauces. Enjoy with the potatoes and carrots.
Notes
To balance the acidity, I recommend using high-quality balsamic vinegar. If using acidic vinegar, you can use less or add more honey to balance it out. Make sure to cut the carrots and potatoes smaller for even cooking.
