EASY SHEET PAN PORK TENDERLOIN AND POTATOES

Sheet Pan tenderloin and potatoes may be a remarkable sheet pot recipe you'll want to form over and over. Coming together in only 35 minutes short, once you create this, you'll wonder why this hasn't you gone – for dinner right along.

If you're keen on the tenderloin the maximum amount as I do, then you actually want to undertake this Slow Cooker Honey balsamic tenderloin , this tropical island shiny tenderloin , or this instant pot of balsamic tenderloin .

EASY SHEET PAN PORK TENDERLOIN AND POTATOES
EASY SHEET PAN PORK TENDERLOIN AND POTATOES

I've said time and time again that folks eat with their eyes first. Wouldn't you agree? I mean, you would like to eat something that appears appetizing and you convey things that do not look appetizing. I'm sure it's back to the primary man, which we've to find out to go away the bad flesh and funky search for the fruit alone or we'll vomit .

Sure, there also are many foods that aren't pretty to ascertain but are delicious enough to eat. But, i feel we all like better to eat something that's "beautiful" if we are happening a colon reaction alone.

Now, of course, we've evolved quite lot, to the purpose where we make food look pretty intentionally not only so people will eat it.

EASY SHEET PAN PORK TENDERLOIN AND POTATOES

INGREDIENTS:

  • 1 1/2-2 pounds pork tenderloin
  • 1/3 cup brown sugar
  • 2 teapsoons garlic
  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoon balsamic vinegar
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon smoked paprika optional
  • 1 1/2 - 2 pounds baby red and/or gold potatoes, halved
  • 3 tablespoons oil
  • salt and pepper to taste
  • 1/2 teaspoon Italian blend herbs
  • 1/2 teaspoon garlic powder
  • 1/3 cup grated parmesan cheese

INSTRUCTIONS:

  1. Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray. 
  2. Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated. 
  3. Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese. 
  4. Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving. 

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