Ingredients: |
Ingredients: Sheet Pan Roast Pork Tenderloin with Potatoes
2 lbs Pork tenderloins, boneless
2 lbs Baby potatoes
1 lb Carrots
1 whole head Garlic
1/2 cup Onion
1/4 cup Rosemary, fresh leaves
4 tbs Balsamic vinegar, high-quality
2 heaping tbsp Honey, pure
1/2 tsp Black pepper, freshly ground
2 tsp Kosher salt
1/2 cup Olive oil, extra virgin
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Directions: |
Directions:1) Preheat oven to 350F with rack on lower middle position.
2) Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
3) In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
4) Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.
5) Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. Actual cook time will vary according to oven variations. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – always allow roasts to rest at room temp before slicing (pork’s temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness. Note: actual cook time depends on the size of cut pieces.
6) Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots. |
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