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. Little effort with big results.
Prepare 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.
Combine: 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.
Season: 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.
Cook: 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. Actual cook time will vary according to oven. 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.
Veggies: 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.
Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. The temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
Always pat your pork tenderloins dry with paper towels before seasoning; this helps the marinade adhere better and ensures a nice sear.
For a high-quality balsamic vinegar, look for one that's aged and has a thicker consistency, which will impart a richer flavor to your marinade.
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.
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.
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.
When serving, don't forget to drizzle the pork with any remaining pan sauces; they're packed with flavor and make the dish even more succulent.
Balsamic vinegar quality and flavor varieswidely between brands; we recommend using a high-quality balsamic vinegar that's rich, thick, sweet, and fruity - it balances out the acidity. If you love your choice of balsamic vinegar, use the full 6 tablespoons.
Do a taste test: if your balsamic vinegar is rather acidic, either use less of it OR balance it out by adding more honey.
This recipe is meant for pork tenderloins, which are much more tender and smaller in size than pork loin.
In order for the potatoes and carrots to cook properly, you'll need to cut them smaller than you may be used to.
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