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–+ servings
Three slices of cooked pork tenderloin with balsamic sauce, served with roasted potatoes and a side of leafy greens on a plate.
Recipe

Pork Tenderloin And Potatoes


Author Kristy Richardson
Course Dinners
Cuisine American
Servings 6 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
This Pork Tenderloin and Potatoes dinner is packed with lean protein and big flavor, without a ton of effort. If you have a meat and potatoes family, they will really love this recipe! The best part? It’s all done on one pan, so cleanup is a breeze!

Equipment

  • 1 sheet pan rimmed 13 inches by 19 inches is standard
  • 1 Aluminum foil roll
  • 1 Medium bowl
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 turkey baster
  • 1 Meat Thermometer

Ingredients  

Ingredients For The Pork Tenderloin

  • 2 ½ -3 pounds pork tenderloin this is two tenderloins. Tenderloin is often sold in a two pack.
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • ½ cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • 1 teaspoons salt
  • ½ teaspoons pepper

Ingredients For The Potatoes

  • 2 pounds yellow potatoes cut in 1 inch chunks
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper

Instructions

Prepping the Pork Tenderloin

  • Preheat your oven to 425°F and move the rack to the middle. Line half of a large, rimmed baking sheet with aluminum foil, folding it up about an inch in the middle to keep the pork juices contained.
  • Place the pork tenderloins on a cutting board and trim off the silver skin with a sharp knife. Then place the pork to the side.
  • In a medium bowl, mix olive oil, balsamic vinegar, brown sugar, garlic powder, onion powder, salt, and pepper until the brown sugar starts to dissolve. Set this sauce aside.

Prepping the Potatoes

  • Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.
  • Spread the potatoes on the side of the sheet pan without foil.

Cooking the Pork Tenderloin and Potatoes

  • Bake just the potatoes for 10 minutes first. Then, flip them over.
  • Place the pork tenderloins on the foil-lined side of the pan. Pour half the sauce over them, flip the pork, and pour the rest. Flip the tenderloins a few times to coat them evenly.
  • Put the pan back in the oven and bake for 20-30 minutes, flipping the potatoes and pork halfway through. Check the pork’s internal temperature with a meat thermometer—it’s done at 145°F.
  • Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.
  • Use a turkey baster to transfer the pan juices to a bowl for serving. If the potatoes need more time, discard the foil and pop them back in the oven until tender.

Serving The Pork And Potatoes

  • Slice the pork into 1-inch pieces—it should have a slight blush of pink, which means it’s juicy and tender!
  • Serve with the roasted potatoes and a drizzle of the pan juices. Enjoy!

Notes

Different-sized pork tenderloins can have slightly different cooking times, so using a meat thermometer is key. The pork is perfectly done at an internal temperature of 145°F, with a blush pink inside—any longer, and it can turn chewy and dry.
If the potatoes need more time after the pork is done, make sure to remove the sauce and aluminum foil first to prevent burning. If you don’t have a turkey baster, you can carefully pour the sauce into a bowl using potholders (just don’t try lifting the foil to pour—I made that mistake once, and it got messy!).
The foil does a good job keeping everything separate, but you can cook the potatoes on a separate pan if you don’t mind washing an extra dish.
Nutrition info is just an estimate based on 3 pounds of pork tenderloin and the other ingredients, divided into 6 servings.

Nutrition

Calories: 505kcal | Carbohydrates: 46g | Protein: 51g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 147mg | Sodium: 912mg | Potassium: 1590mg | Fiber: 4g | Sugar: 20g | Vitamin A: 31IU | Vitamin C: 31mg | Calcium: 50mg | Iron: 4mg
Found on: onmykidsplate.com/pork-tenderloin-potatoes/