Roasted Herb Pork Tenderloin Potatoes (Printable Version)

Tender pork and potatoes roasted with rosemary, thyme, and garlic for a flavorful, comforting dish.

# What You'll Need:

→ Main Ingredients

01 - 1 pound pork tenderloin
02 - 1 pound baby potatoes, halved
03 - 3 tablespoons olive oil
04 - 1 tablespoon fresh rosemary, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 3 garlic cloves, minced
07 - Kosher salt, to taste
08 - Freshly ground black pepper, to taste

# Directions:

01 - Set oven to 400°F (200°C) and allow to preheat fully.
02 - In a large bowl, combine halved baby potatoes with half the olive oil, rosemary, thyme, minced garlic, salt, and pepper. Toss until potatoes are fully coated.
03 - Rub the pork tenderloin with the remaining olive oil, salt, and pepper to ensure even seasoning.
04 - On a large sheet pan, arrange the pork tenderloin alongside the seasoned potatoes, spreading them out in a single layer.
05 - Place the pan in the preheated oven and roast for 25 to 30 minutes, or until the pork tenderloin reaches an internal temperature of 145°F (63°C) and the potatoes are tender.
06 - Remove from oven, let the pork rest for 5 minutes before slicing, then serve hot with roasted potatoes.

# Additional Tips::

01 -
  • Easy sheet pan meal using just one pan to save on dishes
  • Built on real flavors from fresh herbs and garlic
  • Ready to serve in around forty minutes for busy nights
  • Flexible for any season using year-round staples
02 -
  • Rich source of protein and potassium thanks to pork and potatoes
  • Great for meal prep because leftovers stay moist and reheat well
  • The sheet pan method locks in moisture and creates crispy potatoes
03 -
  • Use an oven thermometer for best accuracy as every oven runs a bit differently Always check the pork right at the minimum time so it stays succulent
  • Cut potatoes into evenly sized pieces so they cook all at the same speed If some potatoes are extra tiny leave them whole to catch crispy edges
  • To elevate the meal deglaze the pan with a splash of chicken broth or white wine while everything is still hot and drizzle over the sliced pork

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