Sheet Pan Pork Tenderloin and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
722 kcal
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Course
Main Course
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Cuisine
American
Sheet Pan Pork Tenderloin and Potatoes
Description
This recipe starts with a pork tenderloin coated in a glaze made from brown sugar, garlic, reduced sodium soy sauce, balsamic vinegar, crushed red pepper flakes, and smoked paprika. The marinated tenderloin is placed on foil on one side of a greased sheet pan to catch juices. Halved baby potatoes are tossed with neutral oil, salt, pepper, Italian herbs, garlic powder, and Parmesan cheese, arranged on the other half of the pan.
Baking at 425°F combines roasting and broiling to develop caramelized edges on both pork and potatoes. The pork is turned every 5-10 minutes to coat in glaze and ensure even cooking. The potatoes roast until tender and golden, absorbing spices and cheese for flavor depth.
This dish pairs well with a simple green vegetable or salad for a balanced meal. The sheet pan approach minimizes cleanup and offers a hearty entrée and side in one. Resting the pork before slicing helps keep juices sealed in.
If brown sugar isn’t preferred, honey can be used as a substitute to create a sweet and tangy glaze variation. Dried herb blends or fresh herbs can substitute the Italian seasoning. Adjusting crushed red pepper flakes allows controlling the heat level to personal taste.
Ingredients
- 1 ½-2 pounds pork tenderloin
- ⅓ cup brown sugar
- 2 teapsoons garlic
- 2 tablespoons soy sauce reduced sodium
- 2 tablespoon balsamic vinegar
- ⅛ teaspoon red pepper flakes crushed
- ¼ teaspoon smoked paprika optional
- 1 ½ - 2 pounds potato halved, baby red and/or gold
- 3 tablespoons neutral cooking oil generic cooking oil
- salt to taste
- black pepper to taste
- ½ teaspoon Italian seasoning herbs blend
- ½ teaspoon garlic powder
- ⅓ cup Parmesan Cheese grated
Instructions
- Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
- Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
- Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
- Bake in preheated oven for 40-45 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.
Notes
- Honey can replace brown sugar for a sweet glaze variation.
- If Italian herbs are unavailable, combine basil, oregano, thyme, and rosemary as substitutes for the potatoes.
- Minced garlic or frozen garlic cubes can replace garlic powder for a different garlic texture and flavor.
- To increase heat, add more crushed red pepper flakes, chili powder, or hot sauce to the pork glaze.
- If baby red or gold potatoes aren’t available, use diced russet potatoes cut smaller to ensure even cooking with the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 722 kcal
% Daily Value*
| Calories | 722kcal | 36% |
| Carbohydrates | 90g | 30% |
| Protein | 47g | 94% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Sodium | 515mg | 21% |
| Potassium | 2408mg | 51% |
| Fiber | 9g | 36% |
| Sugar | 22g | 44% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 78mg | 87% |
| Calcium | 171mg | 17% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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