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Sheet Pan Pork Roast w/ Potatoes Recipe

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This recipe for Sheet Pan Pork Roast w/ Potatoes is from Molloy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2-2 pounds pork tenderloin
1/3 cup brown sugar
2 teapsoons garlic
2 tablespoons reduced sodium soy sauce
2 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper flakes
1/4 teaspoon smoked paprika optional
1 1/2 - 2 pounds baby red and/or gold potatoes, halved
3 tablespoons oil
salt and pepper to taste
1/2 teaspoon Italian blend herbs
1/2 teaspoon garlic powder
1/3 cup grated parmesan cheese
Directions:
Directions:
Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.

 

 

 

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