Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you’ll want to make over and over. Coming together in just 35 short minutes, once you make this, you’ll wonder why this hasn’t been your go-to dinner all along.
INGREDIENTS
- 1 ½-2 pounds pork tenderloin
- ⅓ cup brown sugar
- 2 teapsoons garlic
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoon balsamic vinegar
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon smoked paprika - optional
- 1 ½ – 2 pounds baby red and/or gold potatoes - halved
- 3 tablespoons oil
- salt and pepper to taste
- ½ teaspoon Italian blend herbs
- ½ teaspoon garlic powder
- ⅓ cup grated parmesan cheese
DIRECTIONS
- 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.
