Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you’ll want to make over and over. Coming together in just 35 short minutes, once you make this, you’ll wonder why this hasn’t been your go-to dinner all along.
If you love pork tenderloin as much as I do, then you’ll definitely want to try this Slow Cooker Honey Balsamic Pork Tenderloin, this tropical Island Glazed Pork Tenderloin, or this Instant Pot Balsamic Pork Tenderloin.
I talk a lot about my cooking, my recipes, and how I got the ideas for my recipes. And, if I’m being honest, sometimes I talk about a lot of other things that probably don’t have to do with food. But one thing I don’t talk a lot about is my love for food photography. (Bear with me, this relates, I promise.)
I’ve said time and time again that people eat with their eyes first. Don’t you agree? I mean, you want to eat something that looks appetizing and you pass on things that don’t look appetizing. (I’m sure it goes back to the first humans, who we had to learn to leave bad meat and funky looking fruit alone or we’d get sick.)
Sure, there is also plenty of food that is not pretty to look at but is quite delicious to eat. But, I think we’d all prefer to eat something “pretty” if we were going on gut reactions alone.
Now, sure, we’ve evolved quite a lot, to the point where we make food look pretty on purpose not only so people will eat it, but so we can take pictures of it. (Ahem, Instagram) And, while I, too, eat with my eyes first, I sometimes also create my recipes with the photo in mind. I can’t help it.
Call it putting the cart before the horse or my chickens before my eggs or reverse osmosis or I don’t know what…but I can’t help but arrange meat and vegetables and other ingredients in my mind before I’ve even gone to the grocery store.
And THAT my friends, is the story of this post. I love the brown and golden tones of the pork and the crispy potatoes and the way they reflect the light and shine from the silver sheet pan. I want to dive right into that dish and go swimming in it. And I hope you feel that way too, except, more-so that you’ll make this recipe and devour it with the gusto of three young children and one hungry husband who were waiting in the wings of this shoot like hungry (but cute) vultures.
WHAT VEGETABLES GO WITH PORK TENDERLOIN?
So, so many vegetables go with pork. Here are my favorites, in no particular order:
- Asparagus! I love all things asparagus. It’s so easy to prep and cook and it tastes delicious just about any which way. I would cook it separate from the pork tenderloin and potatoes though, as it doesn’t take nearly as long to cook up. Check out some of my favorite ways to cook asparagus here.
- Broccoli and/or Cauliflower. These two cruciferous vegetables go great together or apart. I know they can be very polarizing so choose one or the other or both — all great with pork tenderloin and potatoes.
- Green Beans. Another vegetable that cooks up in a snap, green beans are my go-to when asparagus is out of season. Also, I think you’d be hard-pressed to find someone who doesn’t like green beans. I feel like, when cooked right, they are universally loved by everyone.
Salads. Asian, simple, beet, or fruity, salads are easy to throw together with whatever ingredients you have on hand or that you enjoy in a salad. Salads are also a great way to use up any leftover pork tenderloin. I reheat the meat just till it’s warmed through, and slice or dice it and put it on top of a bed of greens with balsamic dressing for a great meal all on its own.
HOW CAN I CUSTOMIZE PORK TENDERLOIN AND POTATOES?
There are many ways to mix up the seasonings on this tenderloin to suit your own tastes. One way I frequently employ is to add in another kind of vinegar. White or red vinegars will work here too but will not give it as brown a color or as deep a taste and will be more vinegary — but still delicious!
Swap out the brown sugar for honey! Have you ever had balsamic and honey pork tenderloin? Also so, so, so, so good!
If you don’t have Italian herbs on hand for the potatoes, you can add a half a teaspoon of the following: basil, oregano, thyme, and rosemary.
If you don’t have garlic powder, you can use minced garlic or these fabulous new frozen garlic cubes I’ve found that are minced so well, the garlic blends right into the dish and nearly melts in your mouth. I found them at Trader Joe’s and they are made by Dorot. So worth it.
I find myself adding spices to take the heat level up on my foods from time to time. A great way to do this for this pork is to add more crushed red pepper flakes, a little chili powder, or a hot sauce of your choosing.
If you don’t have baby red or gold potatoes, you can use russet, just be sure they are all diced into smaller cubes so that they cook evenly with the pork.
Sheet Pan Pork Tenderloin and Potatoes
- 1 1/2-2 pounds pork tenderloin
- 1/3 cup brown sugar
- 2 teapsoons garlic
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoon balsamic vinegar
- 1/8 teaspoon crushed red pepper flakes
- 1/4 teaspoon smoked paprika optional
- 1 1/2 - 2 pounds baby red and/or gold potatoes, halved
- 3 tablespoons oil
- salt and pepper to taste
- 1/2 teaspoon Italian blend herbs
- 1/2 teaspoon garlic powder
- 1/3 cup grated parmesan cheese
Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.