Baked Pork Tenderloin

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Quick Summary

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

This easy baked Pork Tenderloin with potatoes is one of our staple meals for busy weeknights or easy entertaining. It is simple and comes out perfect every single time!

The marinade is easy to whisk together and gives the lean pork lots of flavor. Marinate for at least 30 minutes or for up to 24 hours. This is a great meal to prep the night before or in the morning.

I love that this is a one pan meal! You bake the pork tenderloins and potatoes on ONE sheet pan! The pork is super tender and juicy and the seasoned potatoes get nice and crispy!

The perfect dinner for any night of the week and the leftovers are great too!

Ingredients

  • Boneless pork tenderloin– you will need about 2 pounds. Pork tenderloins usually come in a pack of two. Pork tenderloin is extra lean and cooks faster than pork loin, make sure you purchase pork tenderloin.
  • Apple cider vinegar– it gives the marinade a nice tang and tenderizes the pork.
  • Soy sauce– I use low-sodium and if you need the recipe to be gluten-free, you can use Tamari.
  • Dijon mustard– for flavor and it helps bind the other ingredients together.
  • Honey– for a little sweetness.
  • Olive oil-adds richness to the marinade and coats the potatoes so they get crispy in the oven.
  • Lemon juice– use fresh lemon juice.
  • Garlic– six cloves might sound like a lot, but there is a lot of pork to flavor!
  • Paprika-sweet and peppery!
  • Crushed red pepper flakes– for a little heat.
  • Potatoes– use baby potatoes (Yukon gold or red potatoes) and cut them in half.
  • Garlic powder and Italian seasoning– for coating the potatoes.
  • Fresh parsley– for garnish.

How to Make Baked Pork Tenderloin

  • Place the pork tenderloins in a Ziploc bag. Set aside.
  • 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.
  • 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.
  • 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.
  • Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the marinade.
  • 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.
  • 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. Don't over cook, you don't want to eat dry pork! I recommend using an instant read thermometer.
  • 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. It is important to let the pork rest to lock in all of the juices!
  • 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.
  • Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm with potatoes.

Serving Suggestions

The pork and potatoes make a great meal, but if you want to add a few extra side dishes, here are some ideas.

Storing Leftovers

  • Store leftover pork and potatoes in an airtight container in the refrigerator for 3 to 4 days.
  • For best results, reheat in a skillet or pan on the stovetop. Make sure you use a pan with a lid to trap in moisture and steam. Heat the pan to medium heat and add a little oil. Add the pork, whole or slice, and cover with the lid. Flip occasionally until heated through. Time will vary depending on the thickness of your meat. Don't over cook.
  • You can reheat in the microwave or oven, but the pork might dry out.
  • You can freeze pork for up to 3 months. Thaw before reheating and serving.

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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.
4.43 from 14 votes

Ingredients
  

For the pork:

  • 2 lbs boneless pork tenderloins
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons low-sodium soy sauce, or Tamari
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 6 cloves garlic, minced
  • 2 teaspoons paprika
  • Pinch of crushed red pepper flakes
  • Fresh parsley, chopped, for garnish

For the potatoes:

Instructions
 

  • Place the pork tenderloins in a Ziploc bag. Set aside.
  • 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.
  • 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.
  • 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.
  • Remove the tenderloins from the bag and place in the center of the sheet pan, not touching. Discard the marinade.
  • 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.
  • 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.
  • 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.
  • Use a sharp knife to cut the pork into 1/2-inch-thick slices. Garnish with parsley and serve warm with potatoes.

Nutrition

Calories: 402kcal, Carbohydrates: 35g, Protein: 36g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.03g, Cholesterol: 98mg, Sodium: 532mg, Potassium: 1315mg, Fiber: 4g, Sugar: 7g, Vitamin A: 341IU, Vitamin C: 32mg, Calcium: 45mg, Iron: 3mg
Keywords pork tenderloin

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