4.3 from 60 votes
Pork Tenderloin with Potatoes
Pork Tenderloin with Potatoes combines tender, marinated pork cooked alongside seasoned baby potatoes. The pork is coated in a balanced marinade of apple cider vinegar, soy sauce, Dijon mustard, honey, lemon juice, garlic, and spices, which adds subtle tang, sweetness, and heat. Roasting both together at 425°F lets the pork develop a flavorful crust while the potatoes become tender and infused with herbs and garlic.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings:
6
Calories:
402 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 402
% 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.