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Roast Pork Tenderloin and Potatoes

Prep Time: 10 minutes
Cook Time: 25 minutes
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Roast Pork Tenderloin and Potatoes

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Roast 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 quick rosemary-dijon marinade makes the pork tenderloin extra juicy and flavorful and so perfect with the roast potatoes and brussels sprouts. This is a healthy and delicious dinner that you’ll turn to over and over again!

Roast Pork Tenderloin and Potatoes

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 roast pork tenderloin and potatoes recipe!

The rosemary-dijon marinated pork is tender and flavorful, especially alongside the roast potatoes and brussels sprouts. It’s a whole dinner in one and only takes just over 30 minutes to throw together.

Pork tenderloin is one of my favorite cuts because it’s economical, delicious, and a healthy, lean protein. I love incorporating it into our weekly dinners!

If you’re a fan of pork tenderloin, check out this easy grilled pork tenderloin with chimichurri for another simple and delicious weeknight meal.

Roast Pork Tenderloin and Potatoes

Why You’ll Love this Recipe

Simple, yet elegant. Roast pork tenderloin and potatoes 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.

Healthy and delicious. 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!

Incredible flavor combination! The pork tenderloin, with its juicy and tender texture, pairs perfectly with the tangy and herby marinade. The pork has an incredible flavor alongside the roasted potatoes and brussels sprouts.

Roast Pork Tenderloin and Potatoes

How to Make Roast Pork Tenderloin and Potatoes

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.

Tools Needed

Ingredients and Substitutions

  • Pork Tenderloin. This recipe calls for a 2 lb 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. I always prefer using fresh minced rosemary, but you can also use dried, just use less.
  • Sage. I love rosemary and sage together! You could omit the sage or add another hearty herb.
  • 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.

The Process

  1. 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.
  2. 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.
  3. 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.
  4. Sear the pork. Heat two tablespoons of the olive oil in a large cast iron skillet or braiser over medium-high heat. Sear the pork for a couple minutes on all sides until browned. Once browned, transfer to a plate and turn off the heat.
  5. 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.
  6. Season the brussels. 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.
  7. Roast the pork. Roast the pork for 20-25 minutes, until an internal temperature registers between 145 F and 150 F. Let the pork rest before slicing. Serve the roast pork tenderloin with potatoes and brussels.

Roast Pork Tenderloin and Potatoes Tips & Tricks

Here are all my best tips to help you make the most delicious roast pork tenderloin and potatoes:

  1. 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.
  2. Sear the pork: This isn’t strictly a necessary step, but it helps to build so much more flavor on the pork.
  3. 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.
  4. Cook in two phases: Starting the potatoes early allows them to cook a bit longer without overcooking the pork.
  5. Let it rest: After grilling, let the pork tenderloin rest for 10 minutes before slicing. This allows the juices to redistribute and results in a more flavorful and tender final product.
  6. 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.

Roast Pork Tenderloin and potatoes

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 165 F. 145 F 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:

  1. 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.
  2. 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.
  3. 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!
  4. 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.

Remember, the thickness of the pork tenderloin can affect cooking time. Therefore, it’s always best to use a meat thermometer to ensure accuracy.

By cooking your pork tenderloin and potatoes to the right internal temperature, you’ll be rewarded with juicy and flavorful meat that’s never dry plus perfectly tender potatoes.

Storage & Reheating Instructions

Roast pork tenderloin and potatoes is a great meal prep option as it stores and reheats great! When it comes to storing and reheating pork tenderloin, here are some best practices to keep in mind:

Storage:

  1. Separate the veggies from the pork tenderloin before storing. Place the veggies in an airtight container and refrigerate it separately from the meat for up to 3-4 days.
  2. For the grilled pork tenderloin, allow it to cool completely before storing. Store in an airtight container or ziplock bag. Store it in the refrigerator for up to 5 days.

Reheating:

  1. To reheat the pork tenderloin, preheat your oven to 325°F (165°C). Remove the pork from the refrigerator and let it sit at room temperature for about 15-20 minutes.
  2. Place the pork on a baking sheet with the potatoes and brussels and cover them loosely with foil to prevent drying out. Reheat in the oven for about 10-15 minutes or until warmed through.
  3. While reheating, you can baste the pork with a bit of melted butter to add moisture and flavor.
  4. Once heated, remove the pork from the oven and let it rest for a few minutes before slicing and serving.

By following these storage and reheating tips, you can enjoy the grilled pork tenderloin with chimichurri sauce leftovers with minimal loss of flavor and texture.

Roast pork tenderloin and potatoes

Roast Pork Tenderloin and Potatoes FAQs

How do I keep my pork tenderloin juicy?

It’s important not to overcook it. I recommend using a meat thermometer to ensure the internal temperature reaches around 145°F (63°C). Remove the pork from the oven, cover it loosely with foil, and let it rest for about 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, resulting in a moist and tender final product.

Do I have to sear the pork tenderloin before roasting?

It’s not a deal breaker, but the goal is to really build layers of flavor and searing the pork tenderloin does that. It builds flavor on the pork and on the surface of the pan for roasting the potatoes and potentially making a pan sauce at the end.

Is it okay if my pork is a little pink in the middle?

Yes! We no longer have to cook the pork to 165 F, it’s okay to cook your pork to 145 F which will likely mean there’s a little pinkness in the center. As long as your pork isn’t opaque, you’re good to go. As with cooking any meat, I highly recommend using a meat thermometer.

Is it better to cook pork tenderloin at high temperature?

Unlike some fattier cuts of pork that benefit from a long cooking period, pork tenderloin and potatoes is best cooked at a high temperature for a shorter period of time. It’s best cooked around 400 F.

Roast pork tenderloin and potatoes

Roast Pork Tenderloin and Potatoes is one of my favorite weeknight meals! It’s quick and easy while still being elegant enough for a dinner party. 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 One Pan Recipes to Try

Mexican Picadillo
Tomato Orzo
Coconut Braised Beef
Cashew Chicken Stir Fry

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Roast Pork Tenderloin and Potatoes
Main Dishes

Roast Pork Tenderloin and Potatoes

Roast 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.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Makes: 6 servings

Ingredients

Roast Pork Tenderloin

  • 2 lb pork tenderloin*
  • 1 tablespoon dijon mustard
  • 4 garlic cloves, grated
  • 1/4 cup olive oil
  • 2 teaspoons 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.
  • 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 400 F.
  • 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. 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 145 F and 150 F. Let the pork rest before slicing. Serve the roast pork tenderloin with potatoes and brussels.

Notes

This recipe calls for 2 lbs of pork tenderloin. Depending on where you purchase, you may only find tenderloins that are 1 lb each. In this instance, I use pieces of kitchen twine to tie them together. 
This recipe can be scaled down to a 1 lb pork tenderloin for fewer servings. Reduce the cooking time to 15 minutes or so. 

Nutrition

Calories: 372kcalCarbohydrates: 24gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 98mgSodium: 702mgPotassium: 1204mgFiber: 4gSugar: 2gVitamin A: 232IUVitamin C: 47mgCalcium: 49mgIron: 3mg

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  1. 5 stars
    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!

  2. 5 stars
    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.