Sheet Pan Roast Pork Tenderloin with Potatoes
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
10
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Calories
299 kcal
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Course
Main Course, Dinner
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Cuisine
American
Sheet Pan Roast Pork Tenderloin with Potatoes
Description
For this recipe, boneless pork tenderloin is dried, coated with a flavorful marinade made from extra virgin olive oil, high-quality balsamic vinegar, honey, garlic, minced onion, fresh rosemary leaves, kosher salt, and freshly ground black pepper. The meat is placed at the center of a foil-lined pan and surrounded by baby potatoes and carrots tossed in the same marinade to develop complementary flavors during roasting.
The roasting occurs at 350°F for approximately 45-50 minutes or until the pork reaches an internal temperature of 145°F, ensuring a tender and juicy result. The vegetables roast along with the meat, absorbing some of the pan juices and softening to a tender texture with slight caramelization.
This dish works well served with creamy mashed potatoes or roasted garlic potatoes, offering a balanced, satisfying meal. The recipe allows flexibility in roasting times and suggests tenting the pork with foil if the meat finishes earlier than the vegetables to keep it warm and juicy. Adjustments in vinegar or honey can balance the marinade’s acidity.
Use a reliable thermometer to monitor doneness without interrupting cooking, and mince fresh rosemary leaves to maximize their herbal aroma. The recipe notes highlight that oven performance may affect cooking time.
Ingredients
- 2 lbs pork tenderloin boneless
- ½ cup extra virgin olive oil
- 5 TB balsamic vinegar high-quality
- 4 tsp honey pure
- 1 whole head garlic peeled and minced
- ½ cup onion minced
- ¼ cup rosemary minced, fresh leaves
- 2 tsp kosher salt
- ½ tsp black pepper freshly ground
- 2 lbs baby potato roughly diced (about 2/3-inch diameter
- 1 lb carrot cut into 1/4-inch thick pieces, baby
Instructions
- Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.
- Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
- In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade.
- Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
- Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
- Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.
- If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender - check often for doneness. Actual cook time depends on the size of cut pieces.
- Allow roast to rest at room temp at least 5-10 minutes before slicing. The temperature will continue to rise during resting. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.
Notes
- Pat pork tenderloin dry before marinating to help the seasoning stick and encourage searing.
- Use high-quality aged balsamic vinegar for a richer, balanced marinade flavor.
- Fresh minced rosemary releases more aroma than whole leaves, enhancing the dish.
- Monitor pork internal temperature with a good thermometer aiming for 145°F to ensure proper doneness.
- If pork finishes roasting before the vegetables, tent with foil to keep it warm while vegetables cook through.
- Cut potatoes and carrots smaller to ensure they cook evenly alongside the pork.
- Allow the pork to rest 5-10 minutes after cooking so juices redistribute for better juiciness.
- Adjust balsamic vinegar and honey amounts to balance acidity and sweetness to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 299kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 59mg | 20% |
| Sodium | 497mg | 21% |
| Potassium | 866mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 6279IU | 126% |
| Vitamin C | 20mg | 22% |
| Calcium | 36mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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