Picture this: a busy weekday evening, and you’re craving something hearty yet simple. This sheet pan pork tenderloin?
It’s your savior. Juicy, flavorful, and practically fuss-free—it’s the kind of meal that’s as satisfying as finding a forgotten $20 bill in an old coat pocket.
Steps
- Preheat your oven to 425°F and lightly oil a sheet pan. On one half of the pan, create a foil “tray” by folding the foil edges up about 2 inches to contain the pork juices. Place the pork tenderloin in the center of this foil tray and pat it dry.
- In a bowl, mix together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour this mixture over the pork, ensuring all sides are coated by turning the tenderloin over a few times.
- On the other half of the sheet pan, arrange the halved baby potatoes. Drizzle them with oil, then toss to coat evenly. Season the potatoes with salt, pepper, Italian herbs, garlic powder, and parmesan cheese.
- Bake the pork and potatoes in the preheated oven for 40-45 minutes. Every 5-10 minutes, use tongs to turn the pork in the sauce to ensure even cooking and flavor distribution.
- For the last 2-3 minutes of baking, switch the oven to the broil setting to achieve a nice brown finish on both the pork and the potatoes, watching closely to prevent burning.
- Once done, allow the pork to rest for five minutes before slicing it into 1-inch pieces. Serve the pork slices alongside the roasted potatoes.
Ingredients
- 1 ½ to 2 pounds of pork tenderloin
- ? cup of brown sugar
- 2 teaspoons of garlic
- 2 tablespoons of reduced-sodium soy sauce
- 2 tablespoons of balsamic vinegar
- ? teaspoon of crushed red pepper flakes
- ¼ teaspoon of smoked paprika (optional)
- 1 ½ to 2 pounds of baby red and/or gold potatoes, halved
- 3 tablespoons of oil
- Salt and pepper, to taste
- ½ teaspoon of Italian herb blend
- ½ teaspoon of garlic powder
- ? cup of grated Parmesan cheese
Nutritional Values
Calories: 722 kcal | Carbohydrates: 90 g | Protein: 47 g | Fat: 19 g | Saturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 118 mg | Sodium: 515 mg | Potassium: 2408 mg | Fiber: 9 g | Sugar: 22 g | Vitamin A: 164 IU | Vitamin C: 78 mg | Calcium: 171 mg | Iron: 5 mg
FAQ
- What vegetables pair well with pork tenderloin in this recipe?
- Many vegetables complement pork tenderloin beautifully. Favorites include asparagus, broccoli, cauliflower, and green beans. These all cook quickly and taste delicious alongside pork and potatoes. Salads, such as Asian or fruity ones, also pair well and can incorporate leftover pork.
- How can I customize the seasoning for the pork tenderloin?
- You can alter the seasonings to suit your preferences. Try adding different vinegar types like white or red for a unique flavor. For a sweeter taste, swap the brown sugar with honey. You can also add more crushed red pepper flakes or chili powder for a spicier dish.
- What are some alternatives if I don’t have certain ingredients?
- If you lack Italian herbs, substitute with a mix of basil, oregano, thyme, and rosemary. No garlic powder? Use minced garlic or try frozen garlic cubes, which blend seamlessly into the dish. If baby red or gold potatoes are unavailable, diced russet potatoes work well.
- How do I ensure the pork and potatoes are cooked evenly?
- To ensure even cooking, dice russet potatoes into smaller cubes if using them instead of baby potatoes. It’s also helpful to turn the pork in the sauce every 5-10 minutes during baking and consider broiling for the last couple of minutes to brown the pork and potatoes.
- Can I make this recipe with a different kind of meat?
- While this recipe is designed for pork tenderloin, you could experiment with other meats like chicken or beef, adjusting the cooking time as needed to ensure the meat is fully cooked.
Tips
- To enhance the flavor of the pork tenderloin, consider swapping the brown sugar for honey. This will give the dish a delightful balsamic and honey glaze that pairs wonderfully with pork.
- If you don’t have Italian herbs readily available, create your own blend with equal parts basil, oregano, thyme, and rosemary for a similar taste profile.
- In case you run out of garlic powder, opt for minced garlic or try frozen garlic cubes which melt seamlessly into your dish, providing a robust garlic flavor.
- For a spicy kick, increase the amount of crushed red pepper flakes or add a dash of chili powder or hot sauce to the marinade, adjusting to your heat preference.
Equipment
- Sheet Pan – A heavy-duty, large sheet pan for even cooking.
- Tongs – For turning the pork over in the sauce while baking.
- Oven Thermometer – To ensure your oven is at the correct temperature.
- Broiler-safe Pan – If your sheet pan isn’t broiler-safe, you might want to invest in one for the broiling step.
