Roast Pork Tenderloin and Potatoes
Roasted Pork Tenderloin and Potatoes is an easy one pan recipe that comes together in just over 30 minutes. This recipe is easy enough for a quick dinner while being elegant enough to serve to company.
A rosemary-Dijon marinade makes the pork tenderloin extra juicy and flavorful and so perfect with the roast potatoes and Brussels sprouts. This is a simple yet delicious dinner that you’ll turn to over and over again!
“Delicious!! I literally wanted to drink the gravy it made. I will likely always cook pork tenderloin this way from now on.”– Kristy, So Much Food reader
Table of Contents
This Is One of My Favorite Ways to Cook Pork Tenderloin
Some nights are just too busy to put a ton of effort into dinner, but I still want to enjoy the meal! That’s when I turn to this one-pan recipe made with pork tenderloin and roasted veggies.
The rosemary-dijon marinated pork is tender and flavorful, especially alongside the roast potatoes and Brussels sprouts. It’s a whole dinner in one that strikes the perfect balance between simplicity and elegance. While it’s a breeze to prepare, it exudes an air of sophistication that will make any meal feel special.
This is a flavorful dinner will still being low fat and high in protein. I love a simple format dinner that includes a protein, starch, and vegetable — easy and nutritious!
Tools I Recommend
All you really need to make roast pork tenderloin and potatoes is a quality cast iron skillet or braiser. I’ve linked my favorite below! It’s got great heat distribution and is large enough to hold the pork and veggies.
Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Pork tenderloin. This recipe calls for a 2-pound pork tenderloin. A lot of them come in 1 lb pieces, so I often use kitchen twine to tie the two pieces together.
- Dijon mustard. The combination of pork and mustard is amazing! Use your favorite brand of Dijon.
- Garlic. I like grating the garlic so it doesn’t burn, but you can also use minced garlic or garlic paste.
- Olive oil. Opt for a higher smoke point olive oil.
- Balsamic. Instead of adding honey to the marinade, I like using an aged balsamic so that it’s a bit sweeter.
- Rosemary and sage. I always prefer using fresh minced herbs, but you can also use dried (just use less).
- Baby potatoes. Baby gold potatoes are my favorite, but fingerlings also work. You can also use larger gold potatoes, cut into bite-sized chunks.
- Brussels sprouts. I love adding some brussels sprouts! All you need to do is cut them in half.
Jenny’s Tip: Pork tenderloin is one of my favorite cuts because it’s economical, delicious, and a healthy, lean protein. If you’re a fan of pork tenderloin, check out this easy grilled pork tenderloin with chimichurri for another simple and delicious weeknight meal.
How to Roast Pork Tenderloin with Potatoes
- Prep the pork. You’ll want to use a sharp knife to remove any silver skin. Then, use the kitchen twine to tie the two pork tenderloins together (there’s usually two 1-pound tenderloins in one package, as a heads up).
- Marinate the pork. Whisk together the marinade (reserve 2 tablespoons for later!) and submerge the pork in it for at least 2 hours for maximum flavor.
- Sear the pork. We’re not cooking the pork through at this point, you just want it to develop some good color. Remove the pork to a plate to prevent it from overcooking.
- Par-cook the potatoes. Believe it or not, the potatoes need to roast for much longer than the pork. After tossing them in a little oil and the reserved marinade, spread them into the bottom of the skillet and roast for 10 minutes at 400ºF to give them the head start they need.
- Add the Brussels sprouts and pork. Remove the potatoes from the oven and toss them with the seasoned Brussels sprouts. Nestle the pork tenderloin on top of the vegetables, then continue roasting for 20ish minutes.
Jenny’s Tips for Perfectly Roasted Pork Tenderloin
Marinate for flavor. Before cooking, marinate the pork tenderloin for at least 2 hours or up to overnight. This enhances the taste and tenderness of the meat.
Sear the pork. This isn’t strictly a necessary step, but it helps to build so much more flavor on the pork.
Don’t overcook. Pork tenderloin is a lean cut, so it can dry out quickly if overcooked. Aim for an internal temperature of around 145°F (63°C) to ensure a juicy and tender result. Use a meat thermometer to monitor the temperature.
Cook in two phases. Starting the potatoes early allows them to cook a bit longer without overcooking the pork.
Let it rest. After roasting, let the pork rest for 10 minutes before slicing. This allows the juices to redistribute and results in a more flavorful and tender final product.
Slice against the grain. When it’s time to slice the pork tenderloin, cut against the grain. This makes the meat more tender and easier to chew.
Cooking Pork to the Right Temperature
Cooking pork to the right temperature is crucial for achieving a juicy and tender result. Overcooking can lead to dry and tough meat. There is a lot of misinformation when it comes to cooking pork!
Pork no longer needs to be cooked to 165ºF. 145ºF is actually a much better temperature. It’s okay if your pork is a little pink in the center so long as it’s not opaque.
Here are some essential guidelines to ensure your pork tenderloin stays succulent and flavorful:
- Use a Meat Thermometer: Invest in a reliable meat thermometer to accurately measure the internal temperature of the pork. This is the most effective way to determine doneness and ensure the perfect level of juiciness.
- Target Temperature: For pork tenderloin, the recommended internal temperature is around 145°F (63°C). At this temperature, the pork is considered safe to eat while retaining its juiciness and tenderness. Keep in mind that the temperature will continue to rise a few degrees during the resting period, so remove the pork from the heat a few degrees below the desired final temperature.
- Sear and roast: Searing the pork in the skillet adds flavor and cooking the pork hot and fast in the oven ensures that it stays juicy. The dual cooking method is the way to go!
- Resting Period: Once the pork reaches the target temperature, let it rest for 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more evenly moist and tender final product. Tent the pork loosely with foil during the resting period to help retain heat.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Easy Roast Dinners You’ll Love
- Classic Pot Roast
- Dutch Oven Roasted Chicken and Potatoes
- Roasted Chicken Piccata
- Herb Roasted Spatchcock Chicken
- Slow Roasted Turkey Thighs
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Roast Pork Tenderloin and Potatoes
Ingredients
Roast Pork Tenderloin
- 2 lb pork tenderloin*
- 1 tablespoon dijon mustard
- 4 garlic cloves , grated
- 1/4 cup olive oil
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon minced fresh rosemary leaves
- 1 tablespoon minced fresh sage leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Remaining Ingredients
- 4 tablespoons olive oil, divided
- 1 1/2 lbs baby gold potatoes , halved
- 6 oz Brussels sprouts , halved
- kosher salt
- freshly cracked black pepper
Instructions
- Mix the marinade. In a mixing bowl, whisk together the olive oil, dijon, garlic, rosemary, sage, balsamic, salt, and pepper until smooth and well mixed. Reserve 2 tablespoons of the marinade and set aside.
- Prep the pork. Start by using a sharp knife to trim away any silver skin. If you have two pork tenderloins, use several pieces of kitchen twine to tie them together into one log.
- Marinate the pork. Place the pork in a ziplock bag or baking dish and coat with the marinade. Transfer to the fridge and marinate for at least 2 hours, up to overnight.
- Preheat an oven to 400ºF.
- Sear the pork. Heat two tablespoons of the olive oil in a large cast iron skillet or braiser over medium-high heat. Remove the pork from the marinade and shake off any excess marinade. Sear the pork for a couple minutes on all sides until browned. Once browned, transfer to a plate and turn off the heat.
- Season the potatoes. In a mixing bowl, toss the potatoes with half of the reserved marinade plus one tablespoon of olive oil. Season with salt and pepper and toss well. Spread the potatoes in an even layer in the skillet or braiser. Transfer to the oven for 10 minutes.
- Season the Brussels sprouts. Toss the Brussels sprouts in the same bowl used for the potatoes using the reserved marinade and olive oil, plus salt and pepper. Remove the skillet or braiser from the oven and add the Brussels and toss with the potatoes. Place the pork on top and return to the oven.
- Roast the pork. Roast the pork for 20-25 minutes, until an internal temperature registers between 145ºF and 150ºF. Let the pork rest before slicing and serving with the roast vegetables.
Storage Instructions
- Storage: Separate the veggies from the pork before storing everything airtight in the fridge for up to 4 days. To reheat, cover the pork and vegetables loosely with foil before heating in a 325ºF oven for 10 to 15 minutes.
Rate & Review This Recipe
My family loved loved this recipe. I made it with two tenderloins and added some broccoli also and a few more fresh herbs. Thank you for the wonderful recipe.
So happy to hear it!
Delicious!! I literally wanted to drink the gravy it made. I will likely always cook pork tenderoin this way from now on. Thanks for another great recipe!
Yay! This is one of my favorite ways to make pork tenderloin.