SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

This sheet pan pork tenderloin with potatoes is super tender, juicy, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough to serve to guests. Small effort, big results.

Whether you are going out, going out with friends, or spending time at home, I hope you have a wonderful season with your loved ones.

INGREDIENTS

• 2 pounds of boneless pork tenderloin
• ½ cup extra virgin olive oil
• 4-6 tablespoons of high-quality balsamic vinegar*
• 2-3 heaping tablespoons of pure honey
• 1 head of garlic (peeled and chopped)
• 1/2 cup onion, chopped
• 1/4 cup fresh rosemary leaves, chopped
• 2 teaspoons kosher salt
• ½ tsp freshly ground black pepper
• 2 pounds roughly diced baby potatoes (about 2/3 inch diameter)
• 1 pound baby carrots, cut 1/4 inch thick

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

INSTRUCTIONS

1. Preparation: Preheat oven to 350 degrees Fahrenheit and center rack down. Line a large baking sheet with foil and liberally oil the foil. Remove excess water from the pork tenderloin using paper towels. Place the fillet in the center of greased skillet and set aside.
2. mix: In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Mix well with a whisk to make a marinade. Set aside 1/3 cup of the marinade in a separate small bowl. Add the potatoes and carrots to the marinade in the large bowl and mix well.
3. Season: Pour the reserved 1/3 cup marinade evenly over the pork, making sure all sides are coated. And confirm that it has.
4. cooking: Roast in the oven for 45 to 50 minutes or until the pork reaches an internal temperature of 145°F, testing the thickest center section with a steel probe meat thermometer. A good thermometer will allow you to monitor the rising temperature without disturbing the roast. (Note: Actual cooking time will vary depending on your oven. If preparing the pork before the vegetables, use tongs to place the pork on a platter and tent it with foil to keep it at room temperature. )
5. vegetable: If the potatoes/carrots need to be cooked longer, he raises the oven temperature to 425°F and continues roasting until the vegetables are golden brown and tender. Check doneness frequently. Note:
6. Actual cooking time will vary depending on the size of the fillets.
7. Rest and cut: Let the roast rest at room temperature for at least 5 to 10 minutes before slicing. Body temperature continues to rise even during rest. During the rest period, the juices are redistributed throughout the roast. Slice pork and coat with remaining pan sauce. Served with potatoes and carrots.