Pork Tenderloin And Potatoes
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5.0
3 reviews
Excellent
Pork Tenderloin And Potatoes
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This Pork Tenderloin and Potatoes dinner is packed with lean protein and big flavor, without a ton of effort. If you have a meat and potatoes family, they will really love this recipe! The best part? It’s all done on one pan, so cleanup is a breeze!
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Ingredients
Ingredients For The Pork Tenderloin
- 2 ½ -3 pounds pork tenderloin this is two tenderloins. Tenderloin is often sold in a two pack.
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ cup brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoons salt
- ½ teaspoons pepper
Ingredients For The Potatoes
- 2 pounds yellow potatoes cut in 1 inch chunks
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Prepping the Pork Tenderloin
- Preheat your oven to 425°F and move the rack to the middle. Line half of a large, rimmed baking sheet with aluminum foil, folding it up about an inch in the middle to keep the pork juices contained.
- Place the pork tenderloins on a cutting board and trim off the silver skin with a sharp knife. Then place the pork to the side.
- In a medium bowl, mix olive oil, balsamic vinegar, brown sugar, garlic powder, onion powder, salt, and pepper until the brown sugar starts to dissolve. Set this sauce aside.
Prepping the Potatoes
- Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the potatoes on the side of the sheet pan without foil.
Cooking the Pork Tenderloin and Potatoes
- Bake just the potatoes for 10 minutes first. Then, flip them over.
- Place the pork tenderloins on the foil-lined side of the pan. Pour half the sauce over them, flip the pork, and pour the rest. Flip the tenderloins a few times to coat them evenly.
- Put the pan back in the oven and bake for 20-30 minutes, flipping the potatoes and pork halfway through. Check the pork’s internal temperature with a meat thermometer—it’s done at 145°F.
- Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.
- Use a turkey baster to transfer the pan juices to a bowl for serving. If the potatoes need more time, discard the foil and pop them back in the oven until tender.
Serving The Pork And Potatoes
- Slice the pork into 1-inch pieces—it should have a slight blush of pink, which means it’s juicy and tender!
- Serve with the roasted potatoes and a drizzle of the pan juices. Enjoy!
Notes
- Different-sized pork tenderloins can have slightly different cooking times, so using a meat thermometer is key. The pork is perfectly done at an internal temperature of 145°F, with a blush pink inside—any longer, and it can turn chewy and dry.
- If the potatoes need more time after the pork is done, make sure to remove the sauce and aluminum foil first to prevent burning. If you don’t have a turkey baster, you can carefully pour the sauce into a bowl using potholders (just don’t try lifting the foil to pour—I made that mistake once, and it got messy!).
- The foil does a good job keeping everything separate, but you can cook the potatoes on a separate pan if you don’t mind washing an extra dish.
- Nutrition info is just an estimate based on 3 pounds of pork tenderloin and the other ingredients, divided into 6 servings.
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
46g
(15%)
Protein
51g
(102%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
147mg
(49%)
Sodium
912mg
(38%)
Potassium
1590mg
(45%)
Fiber
4g
(16%)
Sugar
20g
(40%)
Vitamin A
31IU
(1%)
Vitamin C
31mg
(34%)
Calcium
50mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 51g | 102% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 147mg | 49% |
| Sodium | 912mg | 38% |
| Potassium | 1590mg | 34% |
| Fiber | 4g | 16% |
| Sugar | 20g | 40% |
| Vitamin A | 31IU | 1% |
| Vitamin C | 31mg | 34% |
| Calcium | 50mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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