Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10
With minimal effort, this dish sure guaranteed big results! A super tender, succulent, and healthy Sheet Pan Roast Pork Tenderloin with Potatoes that’s more than enough for a weeknight meal and wonderful to serve to guests.
INGREDIENTS
2 pounds boneless pork tenderloins
1/2 c. extra virgin olive oil
4–6 tbsp high-quality balsamic vinegar
2–3 heaping tbsp pure honey
1 whole head garlic, peeled and minced
1/2 c. onion, minced
1/4 c. fresh rosemary leaves, minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds baby potatoes, cut into even, bite-size pieces
1 pound carrots, peeled and cut into even, bite-size pieces
HOW TO MAKE SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES
Step 1: Prepare the oven. Preheat it to 350 degrees F, setting the oven rack on the lower-middle position.
Step 2: With foil, line a large baking pan and grease generously.
Step 3: Pat the excess moisture dry from the pork tenderloins using paper towels, then place them in the middle of the prepared pan. Set aside.
Step 4: Combine the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Combine to make the marinade using a whisk. In a separate small bowl, reserve 1/3 cup of the marinade. And in the large bowl with the rest of the marinade, add the potatoes and carrots. Toss to combine.
Step 5: Over the pork, evenly drizzle the reserved marinade, coating the entire pork. Around the pork tenderloins, evenly add the potato/carrots mixture. Make sure that the marinade is evenly distributed.
Step 6: Roast the pork for about 45 to 50 minutes until the internal temperature of the pork reached 145 degrees F. The cooking time varies depending on the oven variations. Carefully transfer the pork to a platter using tongs if it cooked before the veggies, keeping the pork warm for at least 5 to 10 minutes at room temperature.
Step 7: Adjust the oven to 425 degrees F to continue roasting the veggies until nicely browned and tender (if the carrots/potatoes need more time to cook). Remember that the cooking time of the veggies depends on the size of the veggies cut pieces.
Step 8: Slice the pork when ready to serve and drizzle with the pan sauces and serve with the potatoes and carrots. Enjoy!
NOTES:
I suggest using high-quality balsamic vinegar that is sweet, rich, fruity, and balances out acidity. Add 6 tbsp but make sure to do a taste test. If it turned out acidic, add more or less balsamic vinegar or balance it out by adding extra honey.
This recipe is intended for pork tenderloins because they are much more tender and smaller than pork loins.
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 65.5mg 5% | Cholesterol 57.1mg 19% | Total Carbohydrate 81.4g 30% | Sugars 60.8g | Vitamin A 382.8µg 43% | Iron 1.7mg 10%
Ingredients
- 2 pounds boneless pork tenderloins
- 1/2 c. extra virgin olive oil
- 4–6 tbsp high-quality balsamic vinegar
- 2–3 heaping tbsp pure honey
- 1 whole head garlic, peeled and minced
- 1/2 c. onion, minced
- 1/4 c. fresh rosemary leaves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds baby potatoes, cut into even, bite-size pieces
- 1 pound carrots, peeled and cut into even, bite-size pieces
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F, setting the oven rack on the lower-middle position.
Step 2: With foil, line a large baking pan and grease generously.
Step 3: Pat the excess moisture dry from the pork tenderloins using paper towels, then place them in the middle of the prepared pan. Set aside.
Step 4: Combine the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Combine to make the marinade using a whisk. In a separate small bowl, reserve 1/3 cup of the marinade. And in the large bowl with the rest of the marinade, add the potatoes and carrots. Toss to combine.
Step 5: Over the pork, evenly drizzle the reserved marinade, coating the entire pork. Around the pork tenderloins, evenly add the potato/carrots mixture. Make sure that the marinade is evenly distributed.
Step 6: Roast the pork for about 45 to 50 minutes until the internal temperature of the pork reached 145 degrees F. The cooking time varies depending on the oven variations. Carefully transfer the pork to a platter using tongs if it cooked before the veggies, keeping the pork warm for at least 5 to 10 minutes at room temperature.
Step 7: Adjust the oven to 425 degrees F to continue roasting the veggies until nicely browned and tender (if the carrots/potatoes need more time to cook). Remember that the cooking time of the veggies depends on the size of the veggies cut pieces.
Step 8: Slice the pork when ready to serve and drizzle with the pan sauces and serve with the potatoes and carrots. Enjoy!
Notes
I suggest using high-quality balsamic vinegar that is sweet, rich, fruity, and balances out acidity. Add 6 tbsp but make sure to do a taste test. If it turned out acidic, add more or less balsamic vinegar or balance it out by adding extra honey. This recipe is intended for pork tenderloins because they are much more tender and smaller than pork loins.
