{"id":969,"date":"2025-03-12T15:25:24","date_gmt":"2025-03-12T07:25:24","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/03\/12\/pork-tenderloin-with-potatoes-sheet-pan-meal\/"},"modified":"2025-03-12T15:25:24","modified_gmt":"2025-03-12T07:25:24","slug":"pork-tenderloin-with-potatoes-sheet-pan-meal","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/03\/12\/pork-tenderloin-with-potatoes-sheet-pan-meal\/","title":{"rendered":"Pork Tenderloin With Potatoes (Sheet Pan Meal)"},"content":{"rendered":"

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\"Pork<\/div>\n
\"Baked\"Baked<\/div>\n
\"Sheet\"Sheet<\/div>\n
\"Sliced\"Sliced<\/div>\n
\"Sheet\"Sheet<\/div>\n

If your family\u2019s all about meat and potatoes, this Pork Tenderloin and Potatoes recipe is about to be a new favorite! It\u2019s hearty, flavorful, and all cooks together on one pan\u2014less cleanup, more time to enjoy dinner.<\/p>\n

\"Sliced\"Sliced<\/figure>\n

\u00a0<\/p>\n

*This is a sponsored post in partnership with the\u00a0Utah Pork Producers Association. All thoughts and opinions are my own.<\/p>\n

Why We Love Pork Tenderloin With Potatoes<\/h2>\n
    \n
  • Hearty Combo That The Family Will Love<\/strong> \u2013 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.<\/li>\n
  • High In Protein <\/strong>\u2013 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.<\/li>\n
  • Cooked All On One Pan<\/strong> \u2013 I don\u2019t 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\u2019t have to wait for the meat to marinade but you still have plenty of flavor in this dinner.<\/li>\n<\/ul>\n

    I made this dish for several people outside of my family, all of who admitted (kind of sheepishly if I\u2019m honest!) that pork tenderloin usually isn\u2019t 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.<\/p>\n

    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.<\/p>\n

    Ingredients For Pork Tenderloin With Potatoes<\/h2>\n
    \"Raw\"Raw<\/figure>\n

    Ingredients For The Pork Tenderloin<\/h2>\n
      \n
    • pork tenderloin<\/strong>\u00a0this is two tenderloins. tenderloin is often sold in a two pack<\/li>\n
    • olive oil<\/strong><\/li>\n
    • balsamic vinegar<\/strong> \u2013 don\u2019t skip the balsamic vinegar, it really makes the flavor of this recipe. In this recipe I don\u2019t recommend swapping in other types of vinegar as balsamic vinegar has a really specific flavor that\u2019s different from other vinegars.<\/li>\n
    • brown sugar<\/strong> \u2013 the sugar balances the pork and the vinegar, I promise it doesn\u2019t make this recipe taste too overly sweet.<\/li>\n
    • garlic powder<\/strong> \u2013 you could use 2-3 fresh garlic cloves instead of garlic powder<\/li>\n
    • onion powder<\/strong><\/li>\n
    • paprika<\/strong> \u2013 I prefer smoked paprika, but sweet paprika also is a delicious seasoning. Sometimes sweet paprika is simply labeled as paprika.<\/li>\n
    • salt<\/strong><\/li>\n
    • pepper<\/strong><\/li>\n<\/ul>\n

      Ingredients For The Potatoes<\/h2>\n
        \n
      • yellow potatoes<\/strong>\u00a0\u2013 cut in 1-1 \u00bd inch chunks, baby red potatoes or regular red potatoes cut in chunks could also be used<\/li>\n
      • olive oil<\/strong><\/li>\n
      • garlic powder<\/strong> \u2013 you can use fresh garlic here as well<\/li>\n
      • paprika<\/strong> \u2013 I would use the same paprika you use for the pork tenderloin here as well<\/li>\n
      • salt<\/strong><\/li>\n
      • pepper<\/strong><\/li>\n<\/ul>\n

        How To Make Sheet Pan Pork Tenderloin With Potatoes<\/h2>\n

        Prepping the Pork Tenderloin<\/h3>\n
          \n
        1. Preheat your oven to 425 degrees \u00b0F 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.<\/li>\n
        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.<\/li>\n<\/ol>\n
          \n
          \"A\"A<\/figure>\n
          \"Pork\"Pork<\/figure>\n<\/figure>\n
            \n
          1. 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.<\/li>\n<\/ol>\n
            \n
            \"Ingredients\"Ingredients<\/figure>\n
            \"Pork\"Pork<\/figure>\n<\/figure>\n

            Prepping the Crispy Potatoes<\/h3>\n
              \n
            1. Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.<\/li>\n<\/ol>\n
              \"Chopped\"Chopped<\/figure>\n
                \n
              1. Spread the potatoes on the side of the sheet pan without foil.<\/li>\n<\/ol>\n

                Cooking the Pork Tenderloin and Potatoes<\/h3>\n
                  \n
                1. Bake just the potatoes for 10 minutes first. Then, flip them over.<\/li>\n
                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.<\/li>\n<\/ol>\n
                  \"Two\"Two<\/figure>\n
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                  1. Put the pan back in the oven and bake for 20-30 minutes, flipping the potatoes and pork halfway through. Check the pork\u2019s internal temperature with a meat thermometer \u2014 it\u2019s done at 145\u00b0F.<\/li>\n<\/ol>\n
                    \n
                    \"A\"A<\/figure>\n
                    \"Roasted\"Roasted<\/figure>\n<\/figure>\n
                      \n
                    1. Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.<\/li>\n
                    2. 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.<\/li>\n<\/ol>\n

                      Serving The Pork And Potatoes<\/h3>\n
                        \n
                      1. Slice the pork into 1-inch pieces\u2014it should have a slight blush of pink, which means it\u2019s juicy and tender!<\/li>\n
                      2. Serve the roast pork tenderloin with the roasted potatoes and a drizzle of the pan juices. Enjoy!<\/li>\n<\/ol>\n
                        \"Sliced\"Sliced<\/figure>\n
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                        What To Serve With Baked Pork Tenderloin And Potatoes<\/h2>\n
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                        \"Plate\"Plate<\/figure>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

                        Do I Need To Sear The Pork Tenderloin Before Cooking It?<\/h2>\n

                        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.<\/p>\n

                        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.<\/p>\n

                        How Long Will Pork Tenderloin With Potatoes Last?<\/h2>\n

                        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.<\/p>\n

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                        \n
                        \n
                        \"Three\"Three<\/div>\n<\/div>\n
                        \n \"Recipe\"\"Recipe\"
                        \n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

                        Pork Tenderloin And Potatoes<\/h2>\n

                        <\/p>\n

                        \n

                        Course <\/span>Dinners<\/span><\/p>\n

                        Cuisine <\/span>American<\/span><\/p>\n<\/div>\n

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                        Prep Time <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                        Cook Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n

                        Total Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

                        \n

                        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\u2019s all done on one pan, so cleanup is a breeze!<\/span><\/p>\n<\/div>\n

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                        Ingredients For The Pork Tenderloin<\/h4>\n<\/div>\n
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                        Ingredients For The Potatoes<\/h4>\n<\/div>\n<\/div>\n
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                        \n

                        Prepping the Pork Tenderloin<\/h4>\n
                          \n
                        • \n

                          Preheat your oven to 425\u00b0F 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.<\/p>\n<\/li>\n

                        • \n

                          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.<\/p>\n<\/li>\n

                        • \n

                          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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                          \n

                          Prepping the Potatoes<\/h4>\n
                            \n
                          • \n

                            Cut the potatoes into 1-inch chunks and toss them in a large bowl with olive oil, garlic powder, paprika, salt, and pepper.<\/p>\n<\/li>\n

                          • \n

                            Spread the potatoes on the side of the sheet pan without foil.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                            \n

                            Cooking the Pork Tenderloin and Potatoes<\/h4>\n
                              \n
                            • \n

                              Bake just the potatoes for 10 minutes first. Then, flip them over.<\/p>\n<\/li>\n

                            • \n

                              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.<\/p>\n<\/li>\n

                            • \n

                              Put the pan back in the oven and bake for 20-30 minutes, flipping the potatoes and pork halfway through. Check the pork\u2019s internal temperature with a meat thermometer\u2014it\u2019s done at 145\u00b0F.<\/p>\n<\/li>\n

                            • \n

                              Take the pork off the pan, cover it with foil, and let it rest for 5-10 minutes.<\/p>\n<\/li>\n

                            • \n

                              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.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n

                              \n

                              Serving The Pork And Potatoes<\/h4>\n
                                \n
                              • \n

                                Slice the pork into 1-inch pieces\u2014it should have a slight blush of pink, which means it\u2019s juicy and tender!<\/p>\n<\/li>\n

                              • \n

                                Serve with the roasted potatoes and a drizzle of the pan juices. Enjoy!<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

                                \n
                                \n
                                \n
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                                \n
                                \nDifferent-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\u00b0F, with a blush pink inside\u2014any longer, and it can turn chewy and dry.<\/span>
                                \nIf 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\u2019t have a turkey baster, you can carefully pour the sauce into a bowl using potholders (just don\u2019t try lifting the foil to pour\u2014I made that mistake once, and it got messy!).<\/span>
                                \nThe foil does a good job keeping everything separate, but you can cook the potatoes on a separate pan if you don\u2019t mind washing an extra dish.<\/span>
                                \nNutrition info is just an estimate based on 3 pounds of pork tenderloin and the other ingredients, divided into 6 servings.<\/span>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

                                Calories: <\/span>505<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>51<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.05<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>147<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>912<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1590<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>4<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>20<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>31<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>31<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>50<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>4<\/span>mg<\/span><\/span><\/p>\n

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                                Keyword <\/span>pork, pork tenderloin, potato, sheet pan meals<\/span><\/p>\n<\/div>\n<\/div>\n

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                                Did You Make This?<\/h4>\n

                                I would love to see it! Share your thoughts with me in the comments below!<\/p>\n<\/p><\/div>\n<\/div>\n

                                <\/div>\n<\/div>\n