Description
This Sheet Pan Roast Pork Tenderloin with Potatoes is a simple and flavorful one-pan meal perfect for a weeknight dinner. Tender pork tenderloin is marinated with garlic, fresh herbs, lemon, and spices, then roasted alongside baby potatoes until golden and crisp. The finishing touch of Dijon mustard adds a tangy kick, making this meal both delicious and easy to prepare with minimal cleanup.
Ingredients
Scale
Meat
- 1 ½ pounds pork tenderloin
Vegetables
- 1 ½ pounds baby potatoes, halved
- 4 cloves garlic, minced
- 1 lemon, zest and juice
Herbs & Spices
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Condiments & Oils
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for roasting the pork and potatoes evenly.
- Prepare the Pork Tenderloin: Place the pork tenderloin on a large sheet pan lined with parchment paper to prevent sticking and ease cleanup.
- Make the Marinade: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, paprika, salt, black pepper, lemon zest, and lemon juice to create a flavorful herb marinade.
- Marinate the Pork: Rub the olive oil and herb mixture evenly over the pork tenderloin. Allow it to marinate at room temperature for 10 minutes so the flavors penetrate the meat.
- Season the Potatoes: Toss halved baby potatoes with a little olive oil, salt, and black pepper in a mixing bowl until well coated to ensure they roast nicely.
- Arrange on Sheet Pan: Arrange the seasoned potatoes evenly around the marinated pork tenderloin on the sheet pan, allowing room for even cooking.
- Roast in Oven: Roast in your preheated oven for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C), signaling it’s perfectly cooked and juicy.
- Apply Dijon Mustard: Remove the sheet pan from the oven and brush the pork tenderloin with Dijon mustard to add a tangy layer of flavor.
- Rest the Meat: Allow the pork to rest for 5 minutes before slicing. This helps the juices redistribute, keeping the meat moist and tender.
- Serve: Slice the rested pork tenderloin and serve alongside the golden roasted potatoes for a hearty, satisfying meal.
Notes
- Allow the pork to rest after roasting to retain its juices and ensure tenderness.
- Use a meat thermometer to check for doneness and avoid overcooking.
- Feel free to swap baby potatoes for fingerling potatoes or small Yukon golds.
- Fresh herbs greatly enhance flavor, but dried herbs can be used in a pinch—reduce quantity by half.
- This recipe can be doubled using two sheet pans for larger gatherings.
