Pork Tenderloin with Potatoes
User Reviews
4.3
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
402 kcal
-
Course
Main Course
-
Cuisine
American
Pork Tenderloin with Potatoes
Description
This Pork Tenderloin with Potatoes recipe uses boneless tenderloins marinated in a mixture of apple cider vinegar, soy sauce or tamari, Dijon mustard, honey, olive oil, lemon juice, garlic, paprika, and crushed red pepper flakes. The marinade imparts a harmonious balance of acidity, sweetness, and mild spiciness. Roasting in a hot oven improves caramelization and seals in moisture, resulting in juicy meat with a crisp exterior. Halved baby potatoes tossed in olive oil, garlic powder, Italian seasoning, salt, and pepper roast alongside the pork, soaking up some of the pan flavors and becoming tender and fragrant.
The dish is ideal as a hearty dinner main, with the pork and potatoes complementing each other in flavor and texture. It can be served with a fresh green side salad or steamed vegetables to balance the richness. The use of a single sheet pan simplifies preparation and cleanup.
Ingredients
For the pork:
- 2 lbs pork tenderloin boneless
- 2 tablespoons apple cider vinegar
- 2 tablespoons soy sauce or Tamari, low-sodium
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 6 cloves garlic minced
- 2 teaspoons paprika
- Pinch crushed red pepper flakes
- parsley chopped, for garnish, fresh
For the potatoes:
- 2 lbs potato halved, baby
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Place the pork tenderloins in a Ziploc bag. Set aside.
- In a small bowl, whisk together the apple cider vinegar, soy sauce, Dijon mustard, honey, olive oil, lemon juice, garlic, paprika, and crushed red pepper flakes.
- Pour the marinade over the pork. Seal the bag and make sure the pork is well coated. Place in the refrigerator and let the pork marinate for 30 minutes or for up to 24 hours.
- When ready to cook, preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Set aside.
- Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the marinade.
- Place the potatoes in a medium bowl and drizzle with olive oil. Add the garlic powder, Italian seasoning, salt, and pepper. Toss until potatoes are well coated.
- Arrange the potatoes around the pork tenderloins in an even layer. Place the pan in the oven and roast for 20 to 25 minutes, or until tenderloin is cooked through and reaches an internal temperature of 145 degrees F.
- Remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with aluminum foil to keep warm while the pork rests. Toss the potatoes and return to the oven to cook for an additional 5 to 10 minutes or until potatoes are tender and crispy. Remove from the oven.
- Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm with potatoes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 36g | 72% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 98mg | 33% |
| Sodium | 532mg | 22% |
| Potassium | 1315mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 341IU | 7% |
| Vitamin C | 32mg | 36% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
