A pork tenderloin sheet pan dinner for when you need to throw supper together in 30 minutes or less with veggies, pork, and Little Potatoes.
Notes:
Feel free to mix up the herbs for your favorites! Dill, rosemary or oregano would be great as well.
If you prefer your tenderloin medium rather than well-done, simple roast vegetables alone for 8 to 10 minutes before adding the tenderloin and continuing to cook for 20 minutes.
Equipment
- Parchment paper
- Baking sheet
- Small bowl
Ingredients
- 1 to 1.5 lbs Little Potatoes
- 24 baby carrots, halved lengthwise
- 3 Tbsp oil, divided
- 2 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp black pepper
- 1 pork tenderloin, membrane removed
- (For garnish) fresh parsley
Instructions
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Step 1
Preheat oven to 425 °F and line a rimmed baking sheet with parchment paper.
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Step 2
Remove potatoes from bag and halve larger Little Potatoes. Place in a large bowl with carrots and drizzle with two tablespoons oil.
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Step 3
In a small bowl, combine garlic powder, salt, parsley, thyme, basil and pepper. Add roughly 2/3 of the herb mixture to the potatoes and stir until coated.
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Step 4
Spread on prepared baking sheet in a single layer, and create a space for the tenderloin in the center of the pan.
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Step 5
Place tenderloin in the center of the pan, drizzle with remaining one tablespoon oil and sprinkle with remaining herb mixture. Turn to coat.
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Step 6
Bake at 425 °F for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160 °F, and potatoes are tender. Let rest at least five minutes.
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Step 7
Garnish with fresh parsley if desired and serve.