by 247tasty

Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10

Craving for a fancy dinner? This easy sheet pan-roasted pork tenderloin with potatoes is your best option. Incredibly tender and succulent pork tenderloin with potatoes, and carrots, not to mention healthy. Insanely delicious and great for a weeknight family dinner, even serving to guests.


1/2 c. extra virgin olive oil
2 pounds of boneless pork tenderloins
1/2 c. onion, minced
4–6 tbsp high-quality balsamic vinegar
1 whole head of garlic, peeled and minced
1/4 c. fresh rosemary leaves, minced
1 pound baby carrots, cut into 1/4” thick pieces
2 pounds of baby potatoes, roughly diced (about 2/3” diameter)
2–3 heaping Tablespoons of pure honey
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


Step 1: Prepare the oven. Preheat it to 350 degrees F. Make sure to place the oven rack in the middle-lower position.

Step 2: Using foil, line a large baking pan and generously grease.

Step 3: Pat dry the excess moisture from the pork tenderloins using paper towels. In the middle of the prepared pan, place the tenderloins and set them aside.

Step 4: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Mix well using a whisk until well combined. Keep 1/3 c of the marinade in another small bowl. To the rest of the marinade in the large bowl, add the potatoes and carrots. Toss well.

Step 5: Over the pork, evenly drizzle the reserved marinade, coating all the sides. Evenly around the pork tenderloins, place the potato/carrot mixture. Make sure the marinade is evenly distributed.

Step 6: Place in the preheated oven and roast the meat and veggies for about 45 to 50 minutes or until the internal temperature of the thickest part of the pork reaches 145 degrees F. Carefully transfer the pork to a platter of it is done before the vegetables. Cover the veggies with foil and keep them at room temperature.

Step 7: Adjust the oven temperature to 425 degrees F if the veggies need to cook longer. Roast the veggies until tender and browned.

Step 8: Before slicing the roast, let it rest first for at least 5 to 10 minutes at room temperature. This way the juices will be re-distributed throughout the roast.

Step 9: Slice the roast and serve with drizzles of the pan sauces. Enjoy with the potatoes and carrots.

Nutrition Facts:

Serving Size: 1 Calories: 536 | Sugar: 60.8 g | Sodium: 575.8 mg | Fat: 15.2 g | Carbohydrates: 81.4 g | Fiber: 4 g | Protein: 23.6 g | Cholesterol: 57.1 mg

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