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.
Servings: 10
Ingredients
- 2 lbs pork tenderloins, boneless
- ½ cup extra virgin olive oil
- 5 tablespoons high-quality balsamic vinegar
- 4 teaspoons pure honey
- 1 whole head garlic, peeled and minced
- ½ cup onion, minced
- ¼ cup fresh rosemary leaves, minced
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 lbs baby potatoes, roughly diced (about 2/3-inch diameter)
- 1 lb baby carrots, cut into 1/4-inch thick pieces
Instructions
- Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.
- Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
Notes
- This recipe is meant for pork tenderloins, not pork loins. Tenderloins are much more tender and smaller; they also cook faster.
- Always pat your pork tenderloins dry with paper towels before seasoning; this helps the marinade adhere better and ensures a nice sear.
- Balsamic vinegar quality and flavor varies widely between brands; we recommend using a high-quality balsamic vinegar that's rich, thick, sweet, and fruity - it will balance out the acidity.
- Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
- Don't skip mincing your fresh rosemary leaves; this releases the oils and maximizes the herb's aromatic contribution to the dish.
- Use a proper meat thermometer to check the pork's internal temperature without disturbing the cooking process, aiming for 145F in the thickest part.
- Actual cook time will vary according to oven.
- If you find your pork is done before the veggies, tent it with foil after removing it from the oven; this keeps it warm and lets it rest, making it even more tender.
- In order for the potatoes and carrots to cook simultaneously, you'll need to cut them smaller than you may be used to.
- Should your baby potatoes and carrots need more time, don't be afraid to crank up the heat to 425F to achieve that perfect caramelization.
- Let the pork tenderloin rest for at least 5-10 minutes before slicing; this allows the juices to redistribute, resulting in juicier and more flavorful meat.
- Don't forget to drizzle finished pork with any remaining pan sauces; they're packed with flavor and make the dish even more succulent.
- Serve your Sheet Pan Pork Tenderloin with creamy Instant Pot Mashed Potatoes, or try our favorite Garlic Roasted Potatoes.
Nutrition (per serving)
Serving: 1serving | Calories: 299kcal | Carbohydrates: 23g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 59mg | Sodium: 497mg | Potassium: 866mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6279IU | Vitamin C: 20mg | Calcium: 36mg | Iron: 2mg