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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.
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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