Sheet Pan Roast Pork Tenderloin with Potatoes

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

2 lbs pork tenderloins (boneless)

1/2 cup extra virgin olive oil

5 tablespoons high-quality balsamic vinegar

4 teaspoons pure honey

1 whole head garlic (peeled and minced)

1/2 cup onion (minced)

1/4 cup fresh rosemary leaves (minced)

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 lbs baby potatoes (roughly diced (about 2/3-inch diameter)

1 lb baby carrots (cut into 1/4-inch thick pieces)

Directions

Prepare

Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil.

Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.

Combine

In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade.

Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.

Season

Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.

Cook

Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.

Veggies

If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender - check often for doneness. Actual cook time depends on the size of cut pieces.

Rest and Slice

Allow roast to rest at room temp at least 5-10 minutes before slicing. The temperature will continue to rise during resting. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

Nutrition

• Calories: 299 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.03 g
• Cholesterol: 59 mg
• Sodium: 497 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 21 g