Sheet Pan Garlic and Herb Baked Pork Tenderloin
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Sheet Pan Garlic and Herb Baked Pork Tenderloin
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This sheet pan garlic and herb baked pork tenderloin with crispy potatoes and vegetables is an easy, healthy, weeknight dinner!
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Ingredients
- 1 (18.4 ounce) Roasted Garlic & Herb marinated pork tenderloin (such as those made by Smithfield; or see note below for a substitute)
- olive oil
- 1 lb. baby red potatoes, halved or quartered into 1 – 1 ½-inch chunks
- 1 lb. carrots, peeled and chopped into ¾-inch chunks
- 1 large onion, chopped into ½-inch thick chunks
- 3 large cloves garlic, minced or pressed (about 3 teaspoons)
- 2 teaspoons minced fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon minced fresh thyme leaves (or ¼ teaspoon dried thyme)
- Kosher salt and ground black pepper, to taste
Instructions
- Allow the pork to sit on the counter for about 30 minutes to come to room temperature while you preheat the oven and prepare the rest of the ingredients.
- Preheat oven to 425°F. Rub about 1 tablespoon of olive oil on a large rimming baking sheet (or enough oil to lightly coat the pan).
- Pat the marinated pork dry with paper towels, and then place the tenderloin in the center of the prepared sheet pan.
- In a large bowl or Ziploc bag, toss together the potatoes, carrots, onion, garlic, ¼ cup of olive oil, rosemary, thyme, ½ teaspoon salt, and ¼ teaspoon pepper.
- Spread the vegetables and herbs in a single layer along the outer edges of the pan surrounding the pork.
- Roast the pork and vegetables for about 25-30 minutes, flipping the pork over halfway through and stirring the vegetables. The meat is done when it reaches an internal temperature of of 145°F. At this point the potatoes and veggies should be crispy and caramelized on the outside and tender on the inside.
- Let the pork rest for 5-10 minutes before slicing and serving with the potatoes and vegetables. Season with additional salt and pepper, if desired.
Notes
- Allow the pork to sit on the counter and come to room temperature for about 30 minutes before roasting. This will help the meat cook evenly.
- The total cooking time may vary, depending on the size, thickness, and temperature of your pork when it goes in the oven. As a result, use a meat thermometer to know exactly when your pork reaches the desired level of doneness. Some tenderloins may be done in as little as 25 minutes, while others might require up to 35 minutes.
- Let the pork rest for at least 5-10 minutes before slicing and serving. This will give the juices a chance to redistribute so that your meat is as juicy as possible.
- If you don't have (or can't find) a pre-marinated roasted garlic and herb pork tenderloin, you can substitute with a regular pork tenderloin. Just marinate the pork at home by placing the tenderloin in a zip-top bag or shallow dish with your favorite Italian salad dressing (homemade or from a bottle!). Try this honey garlic dijon marinade, or pick up a bottle of Ken's Steakhouse Lite Northern Italian dressing. Really, anything similar will work. You can marinate your pork for up to 24 hours in the refrigerator before using it in the recipe.
- A single pork tenderloin is typically about 1 lb. of meat, making it an appropriate amount of food for 2-4 people (depending on the size of your appetite). If you’re feeding a larger family of 4-5, I recommend placing two pork tenderloins on one baking sheet and the vegetables on another baking sheet. Just make sure that you leave space in between the two pieces of meat to allow the heat to circulate.
- Season the potatoes and veggies with just about any herbs and spices that you enjoy. Other good options include parsley, chives, basil, oregano, garlic powder, onion powder, and paprika. This homemade all-purpose seasoning blend also works really well!
Nutrition Information
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Serving
1/4 of the pork and vegetables
Calories
333kcal
(17%)
Carbohydrates
34.6g
(12%)
Protein
27.5g
(55%)
Fat
10.2g
(16%)
Saturated Fat
2.1g
(11%)
Polyunsaturated Fat
1.3g
Monounsaturated Fat
5g
Cholesterol
62.7mg
(21%)
Sodium
886.2mg
(37%)
Potassium
920.5mg
(26%)
Fiber
5.6g
(22%)
Sugar
9.6g
(19%)
Nutrition Facts
Serving: 2- 4 people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Serving | 1/4 of the pork and vegetables | |
| Calories | 333kcal | 17% |
| Carbohydrates | 34.6g | 12% |
| Protein | 27.5g | 55% |
| Fat | 10.2g | 16% |
| Saturated Fat | 2.1g | 11% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 62.7mg | 21% |
| Sodium | 886.2mg | 37% |
| Potassium | 920.5mg | 20% |
| Fiber | 5.6g | 22% |
| Sugar | 9.6g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
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