Save It Roasted Herb Pork Tenderloin with Potatoes is the dinner that always wins over my family on busy weeknights and makes guests feel welcomed on cozy weekends. You get juicy pork and crispy potatoes all on one pan with hardly any effort.
My family always comes back for seconds of this dish. I started cooking it when I wanted something impressive but honestly needed a recipe that lets me spend more time at the table than in the kitchen. The combination of tender pork and herby potatoes wins every time.
Ingredients
- Pork tenderloin about one pound: Choose one with good marbling for the juiciest results
- Baby potatoes about one pound: Halved so they roast quickly and evenly
- Olive oil three tablespoons: Use a fruity extra virgin variety for deeper flavor
- Fresh rosemary one tablespoon: Chopped fine It brings resinous aroma and pairs perfectly with pork
- Fresh thyme one tablespoon: Bright herbal notes make this dish feel restaurant special Use tender sprigs
- Garlic three cloves minced: Always go for fresh Minced garlic caramelizes and perfumes the pan beautifully
- Salt and pepper: Season as you go Taste and adjust to balance all flavors
Instructions
- Prep the Oven:
- Preheat your oven to four hundred degrees Fahrenheit or two hundred degrees Celsius Give your sheet pan a quick check to make sure it is clean and dry
- Season the Potatoes:
- Toss your halved baby potatoes with half the olive oil half the chopped herbs all the minced garlic salt and pepper Really use your hands to coat each potato and get the flavor into every nook
- Season the Pork:
- Rub the pork tenderloin all over with the remaining olive oil then sprinkle generously with salt and pepper You want a good coating for a golden sear
- Arrange on the Sheet Pan:
- Place your seasoned pork and potatoes together on a large rimmed baking sheet Try to spread the potatoes in a single layer around the pork without crowding
- Roast Everything:
- Slide the sheet pan into the hot oven Roast for twenty five to thirty minutes Turn potatoes once or twice for maximum crispness Check the pork with a meat thermometer It is done at one hundred forty five degrees Fahrenheit for juiciness
- Rest and Serve:
- Move the pork to a cutting board and tent with foil Let it rest for five minutes before slicing up Roasting juices are perfect for spooning over everything
Save It Potatoes are my favorite part here I love how the edges get golden and crisp especially when a bit of pork juice seeps underneath When I served this last Sunday my nephew asked for extra potatoes over meat so you know they steal the show sometimes
Storage Tips
Keep leftovers covered in the fridge for up to three days Reheat gently in the oven at three hundred fifty degrees for the best texture The pork stays juicy especially if you drizzle any leftover pan juices on it before reheating
Ingredient Substitutions
Swap rosemary and thyme for any hardy fresh herb you enjoy Oregano or sage are delicious choices If you have only dried herbs use half the amount in a pinch Sweet potatoes work in place of baby potatoes for a colorful twist
Serving Suggestions
Pair with a green salad or simple steamed vegetables for balance A spoonful of grainy mustard on the side adds a zing or you can brush the pork with a quick honey mustard glaze for extra flavor right in the last few minutes of roasting
Cultural Context
Pork and potatoes together are a comforting classic across many cuisines This take combines the simplicity of European roasts with that all-American love of a sheet pan dinner It works any night of the year and always feels a bit festive
Seasonal Adaptations
In summer swap fresh rosemary for basil and add cherry tomatoes to the pan During winter lean on heartier herbs and maybe toss in extra root vegetables For the holidays tuck in slices of orange or apple with the pork for another layer of flavor
Save It Try this once and it will become your go-to sheet pan dinner for both family and company. Simple steps yield incredible flavor every time.
Recipe FAQs
- → What temperature should pork tenderloin reach when roasting?
Pork tenderloin should reach an internal temperature of 145°F for juicy, safe results.
- → Can I use dried herbs instead of fresh rosemary and thyme?
Yes, use one-third the amount of dried herbs if fresh are unavailable, adjusting to taste.
- → How can I keep pork tenderloin moist in the oven?
Coat pork in olive oil, avoid overcooking, and let it rest before slicing to preserve juices.
- → What sides pair well with roasted pork and potatoes?
Serve with sautéed greens, roasted carrots, or a crisp salad for a balanced meal.
- → How can I add more flavor to the dish?
Try finishing pork with a honey mustard glaze or add a squeeze of lemon for brightness.
- → Is it necessary to sear pork tenderloin before roasting?
Searing is optional; roasting at high heat creates a golden crust while keeping it tender inside.