Pork Tenderloin and Potatoes
Nothing beats a one-pan dinner on a busy weeknight, and this Sheet Pan Pork Tenderloin and Potatoes is the ultimate no fuss meal!
Ingredients
- 24 ounces baby potatoes halved
- 3 tablespoons olive oil
- 2 ½ teaspoons salt
- pepper to taste
- 1 teaspoon garlic powder
- 2 ½ teaspoons paprika
- 2 ½ pounds pork tenderloins or 2 tenderloins
- 4 cloves garlic minced
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme minced
- 1 tablespoon fresh parsley minced
- 1 tablespoon worcestershire sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- Preheat an oven to 425°F and line a baking sheet with parchment paper.
- Toss the baby potatoes with 1 tablespoon olive oil, ½ teaspoon of salt, pepper to taste, 1 teaspoon garlic powder, and ½ teaspoon paprika until evenly coated.
- In a small bowl, mix together 2 tablespoons olive oil, 2 teaspoons salt, additional pepper to taste, 2 teaspoons paprika, minced garlic, lemon zest, fresh herbs, and Worcestershire sauce. Trim the pork tenderloin if needed, pat dry then rub the mixture all over them.
- Place seasoned pork tenderloins in the center of the prepared pan, ensuring they don't touch. Spread the seasoned potatoes around them.
- Roast for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.
- Remove the pork and let it rest on a cutting board for 10 minutes. If the potatoes need more time, place them back in the oven while the pork rests. After 10 minutes, slice and serve. For extra brightness, squeeze fresh lemon juice over the pork just before serving. Enjoy!
Tried this recipe?Let us know how it was!