Name: Recipe "Pork Tenderloin with Potatoes"
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 lb boneless pork tenderloins; 2 tbsp apple cider vinegar; 2 tbsp low-sodium soy sauce; 2 tbsp dijon mustard; 2 tbsp honey; 2 tbsp olive oil; 1 tbsp lemon juice; 6 cloves garlic (minced); 2 tsp paprika; 1 pinch crushed red pepper flakes; fresh parsley (chopped); 2 lb baby potatoes (halved); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp italian seasoning; 0.5 tsp kosher salt; 0.25 tsp black pepper

Another reason to love american: Pork Tenderloin with Potatoes or Mandarin Orange Salad.

Why This Pork Tenderloin with Potatoes Is Our Go-To Sheet Pan Dinner

This pork tenderloin with potatoes is the kind of dinner you’ll turn to again and again. The marinade, a tangy mix of apple cider vinegar, Dijon, and honey, keeps the lean meat juicy and full of flavor. And since everything cooks on one sheet pan, cleanup is a breeze. I love that the potatoes get crispy while the pork stays tender, all in under an hour.

Why You’ll Love This Easy Sheet Pan Pork Tenderloin

All cooked on a single sheet pan, which means less cleanup and more time to relax.
The marinade adds big flavor without overpowering the pork, so it stays the star.
The potatoes turn crispy and golden, soaking up the juices from the pork as they roast.

Key Ingredients for Perfect Pork Tenderloin and Potatoes

Pork tenderloin, This is lean and cooks quickly. Don’t confuse it with pork loin, which is larger and requires longer cooking. Look for tenderloins that are uniform in size for even roasting.
Apple cider vinegar, It adds tang and helps tenderize the pork. You can substitute white wine vinegar or rice vinegar in a pinch.
Baby potatoes, Their thin skin crisps up nicely. If using larger potatoes, cut them into similar-sized pieces so they cook through at the same rate.

Tools You Need for This Sheet Pan Dinner

Large rimmed baking sheet
Parchment paper or aluminum foil
Ziploc bag or resealable container for marinating
Instant-read thermometer
Cutting board

Tips for the Best Baked Pork Tenderloin with Crispy Potatoes

Don’t skip the marinating step. Even 30 minutes makes a difference, but overnight gives the flavors time to really sink in. When roasting, use an instant-read thermometer to pull the pork at exactly 145°F. Overcooking is the easiest way to dry out pork tenderloin. After removing from the oven, let the pork rest under foil for at least 5 minutes while the potatoes finish crisping. This keeps all the juices inside.

Expert Tips for Juicy Pork Tenderloin and Crispy Potatoes

For extra crispy potatoes, spread them in a single layer and avoid overcrowding. If the potatoes are larger than bite-size, cut them into uniform pieces so they cook evenly. You can also toss the potatoes in the leftover pan juices after removing the pork for more flavor, but add them back to the oven right away.

Pork Tenderloin Variations to Make It Your Own

If you want to switch things up, try swapping the baby potatoes for sweet potatoes or a mix of root vegetables. You can also add a vegetable like broccoli or asparagus to the pan during the last 10 minutes of roasting. For a spicier kick, add more crushed red pepper flakes or a pinch of cayenne to the marinade. Need a gluten-free option? Use tamari instead of soy sauce.

What to Serve with Pork Tenderloin and Potatoes

This pork tenderloin and potatoes are a complete meal on their own, but a simple salad or green vegetable rounds it out nicely. Try an easy green salad with lemon vinaigrette, roasted green beans, or sautéed broccoli. For a heartier spread, serve with buttermilk biscuits or cornbread with honey butter. The leftovers also make great sandwiches or salads the next day.

How to Store Leftover Pork Tenderloin with Potatoes

Store leftover pork and potatoes together in an airtight container in the refrigerator for 3 to 4 days. For best results, reheat in a covered skillet over medium heat with a splash of broth or water to add moisture. You can also reheat in the oven at 350°F until warmed through, but avoid the microwave if you want to keep the potatoes crispy.

How to Freeze and Store Pork Tenderloin with Potatoes

Freeze the cooked pork and potatoes in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat from frozen, let thaw first for best texture. The potatoes may lose some crispness after freezing, so consider reheating in a hot skillet to help crisp them up again.

Best Ways to Reheat Pork Tenderloin and Potatoes

The best way to reheat leftover pork tenderloin is in a covered skillet over medium heat with a little oil or butter. This adds moisture back and keeps the meat from drying out. Reheat the potatoes in the same pan or spread them on a baking sheet in a 400°F oven for 5-10 minutes. The microwave works in a pinch, but it will soften the crisp potatoes and can dry out the pork.

Pork Tenderloin with Potatoes FAQs

Can I use pork loin instead of tenderloin?

Pork loin is thicker and leaner; it will take longer to cook and may dry out. Stick with tenderloin for this recipe. If you use loin, adjust cooking time and monitor internal temp.

How long can I marinate the pork?

30 minutes minimum, up to 24 hours. Any longer and the acid may start to break down the meat too much.

Can I use regular potatoes instead of baby potatoes?

Yes, cut Yukon gold or red potatoes into 1-inch chunks. Adjust cooking time as needed.

How do I know when the pork is done?

Use an instant-read thermometer inserted into the thickest part; it should read 145°F. The meat will have a slight blush and be juicy.

Recipe

Pork Tenderloin with Potatoes

Juicy, tender baked pork tenderloin with crispy potatoes. This easy sheet pan meal is the perfect dinner for busy weeknights or easy entertaining.

easyDairy-Free

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Dinner

Course

American

Cuisine

367 kcal

Calories

Ingredients

Servings

2 lb boneless pork tenderloins
2 tbsp apple cider vinegar
2 tbsp low-sodium soy sauce
2 tbsp dijon mustard
2 tbsp honey
2 tbsp olive oil
1 tbsp lemon juice
6 cloves garlic, minced
2 tsp paprika

1 pinch crushed red pepper flakes
fresh parsley, chopped
2 lb baby potatoes, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp italian seasoning
0.5 tsp kosher salt
0.25 tsp black pepper

Instructions

1
Place the pork tenderloins in a Ziploc bag. Set aside.
2
In a small bowl, whisk together the apple cider vinegar, soy sauce, Dijon mustard, honey, olive oil, lemon juice, garlic, paprika, and crushed red pepper flakes.
3
Pour the marinade over the pork. Seal the bag and make sure the pork is well coated. Place in the refrigerator and let the pork marinate for 30 minutes or for up to 24 hours.
4
When ready to cook, preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil. Set aside.
5
Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the marinade.

6
Place the potatoes in a medium bowl and drizzle with olive oil. Add the garlic powder, Italian seasoning, salt, and pepper. Toss until potatoes are well coated.
7
Arrange the potatoes around the pork tenderloins in an even layer. Place the pan in the oven and roast for 20 to 25 minutes, or until tenderloin is cooked through and reaches an internal temperature of 145 degrees F.
8
Remove the pan from the oven and transfer the tenderloins to a cutting board. Tent with aluminum foil to keep warm while the pork rests. Toss the potatoes and return to the oven to cook for an additional 5 to 10 minutes or until potatoes are tender and crispy. Remove from the oven.
9
Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm with potatoes.

Nutrition (per serving)

367kcal

Calorie breakdown

Protein39%142 kcal

Fat36%130 kcal

Carbohydrates25%90 kcal

How this was calculated — 17 of 17 ingredients matched

boneless pork tenderloinsPork, fresh, loin, tenderloin, separable lean only, raw989 kcal

apple cider vinegarVinegar, cider6 kcal

low-sodium soy sauceSoy sauce made from soy and wheat (shoyu), low sodium17 kcal

dijon mustardMustard, prepared, yellow18 kcal

honeyHoney roll sausage, beef55 kcal

olive oilOil, corn, peanut, and olive265 kcal

lemon juiceLemon juice, raw3 kcal

garlicGarlic, raw45 kcal

paprikaSpices, paprika28 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

fresh parsleyParsley, fresh0 kcal

baby potatoesBabyfood, potatoes, toddler472 kcal

olive oilOil, corn, peanut, and olive265 kcal

garlic powderSpices, garlic powder17 kcal

italian seasoningSeasoning mix, dry, taco, original16 kcal

kosher saltSalt, table0 kcal

black pepperSpices, pepper, black3 kcal

Serving size ≈ 344 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

Open in analyzer

Keyword: american, dairy-free, nut-free, sheet pan

This post may contain affiliate links. Read our disclosure policy.