Sheet Pan Roast Pork Tenderloin with Potatoes Chew Out Loud

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.

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 a separate small bowl. Add potatoes and carrots to the marinade in the large bowl and toss to combine well.

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.

Roast in the oven for 45-50 minutes, or until pork reaches an internal temperature of 145F when tested in the thickest center portion.

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.

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.

Allow roast to rest at room temp for at least 5-10 minutes before slicing. Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

Equipment Needed

Spice Level: