Sheet Pan Pork Tenderloin and Potatoes
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.
Servings:4 servings
Ingredients
- 1 ½-2 pounds pork tenderloin
- ⅓ cup brown sugar
- 2 teapsoons garlic
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoon balsamic vinegar
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon smoked paprika, optional
- 1 ½ - 2 pounds baby red and/or gold potatoes, halved
- 3 tablespoons oil
- salt and pepper to taste
- ½ teaspoon Italian blend herbs
- ½ teaspoon garlic powder
- ⅓ cup grated parmesan cheese
Instructions
- 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 40-45 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.
Notes
- 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.
Nutrition
Calories: 722 kcal, Carbohydrates: 90 g, Protein: 47 g, Fat: 19 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 118 mg, Sodium: 515 mg, Potassium: 2408 mg, Fiber: 9 g, Sugar: 22 g, Vitamin A: 164 IU, Vitamin C: 78 mg, Calcium: 171 mg, Iron: 5 mg