Pork Tenderloin With Potatoes (Sheet Pan Meal)

If your family’s all about meat and potatoes, this Pork Tenderloin and Potatoes recipe is about to be a new favorite! It’s hearty, flavorful, and all cooks together on one pan—less cleanup, more time to enjoy dinner.

*This is a sponsored post in partnership with the Utah Pork Producers Association. All thoughts and opinions are my own.

Why We Love Pork Tenderloin With Potatoes

• Hearty Combo That The Family Will Love – Have a meat and potatoes kind of family? This recipe will be the one that totally satisfies everyone! The flavor of this dinner just shines, and your wallet will thank you too as pork tenderloin is often pretty budget friendly at the grocery store.
• High In Protein – I have been trying to eat more protein lately, and pork tenderloin is simply packed with lean protein. Every 3 ounces of pork tenderloin has 22 grams of protein, and this gives you about 5 ounces of pork tenderloin per serving. See more info about pork and protein here and more info about pork nutrients here. Plus the crispy potatoes are cooked on the same pan.
• Cooked All On One Pan – I don’t like to create extra dishes in the kitchen, so I love that dinner can be cooked all together! Plus while their is a little prep work chopping, you don’t have to wait for the meat to marinade but you still have plenty of flavor in this dinner.

I made this dish for several people outside of my family, all of who admitted (kind of sheepishly if I’m honest!) that pork tenderloin usually isn’t their favorite dish. What happened at the table though was everyone gobbled it up and praised the flavor repeatedly. I think I changed a few minds, cause plates were clean and several went back for seconds.

The combo of the flavor of the sauce and cooking the pork to 145 degrees so the pork is really juicy really makes this recipe shine, and I know your family will love it too.

Ingredients For Pork Tenderloin With Potatoes

Ingredients For The Pork Tenderloin

• pork tenderloin this is two tenderloins. tenderloin is often sold in a two pack
• olive oil
• balsamic vinegar – don’t skip the balsamic vinegar, it really makes the flavor of this recipe. In this recipe I don’t recommend swapping in other types of vinegar as balsamic vinegar has a really specific flavor that’s different from other vinegars.
• brown sugar – the sugar balances the pork and the vinegar, I promise it doesn’t make this recipe taste too overly sweet.
• garlic powder – you could use 2-3 fresh garlic cloves instead of garlic powder
• onion powder
• paprika – I prefer smoked paprika, but sweet paprika also is a delicious seasoning. Sometimes sweet paprika is simply labeled as paprika.
• salt
• pepper

Ingredients For The Potatoes

• yellow potatoes – cut in 1-1 ½ inch chunks, baby red potatoes or regular red potatoes cut in chunks could also be used
• olive oil
• garlic powder – you can use fresh garlic here as well
• paprika – I would use the same paprika you use for the pork tenderloin here as well
• salt
• pepper

How To Make Sheet Pan Pork Tenderloin With Potatoes

Prepping the Pork Tenderloin

1. Preheat your oven to 425 degrees °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.
2. 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.

3. 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 Crispy Potatoes

1. Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.

2. Spread the potatoes on the side of the sheet pan without foil.

Cooking the Pork Tenderloin and Potatoes

1. Bake just the potatoes for 10 minutes first. Then, flip them over.
2. 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.

3. 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.

4. Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.
5. 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

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

What To Serve With Baked Pork Tenderloin And Potatoes

Do I Need To Sear The Pork Tenderloin Before Cooking It?

You can sear this pork tenderloin before roasting it in the oven. Searing the pork in a hot pan over medium high heat with cooking oil will give a nice brown color to the outside and can also lock in both flavor and moisture. I would sear the pork before adding the sauce if you choose to sear the meat.

Because we are roasting this pork tenderloin, the meat will still have a nice color and great flavor even if you choose not to sear the meat.

How Long Will Pork Tenderloin With Potatoes Last?

Expect this pork tenderloin will last for about three days if stored in a covered airtight container in the refrigerator. I recommend storing the potatoes and pork tenderloin in separate containers to keep the potatoes crispy. Extra sauce can be stored with the pork tenderloin.

Pork Tenderloin And Potatoes

Course Dinners

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes 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!

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Ingredients For The Pork Tenderloin

Ingredients For The Potatoes

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!

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.

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

Keyword pork, pork tenderloin, potato, sheet pan meals

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!