Sheet pan pork tenderloin and potatoes
Garlic and rosemary pork tenderloin roasted over golden potatoes, carrots and red onion, all on one pan.
- 60 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.82 a serving
- 440 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb Yukon Gold potatoes
- 3 carrots
- 1 red onion
- 1 pork tenderloin, about 1¼ lb
- 3 cloves garlic
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp salt, divided
- 1 tsp dried rosemary
- ½ tsp black pepper
Each serving has about 440 calories, 34 g protein, 40 g carbs and 16 g fat, and costs about $2.82 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No red onions? White onions or yellow onions work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the potatoes into 1-inch , the carrots into ½-inch coins and the onion into wedges.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
the vegetables on a large with 2 tbsp of the oil and 1 tsp of the salt, spread them out, and 20 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Meanwhile, the tenderloin dry and off the thin, shiny silver skin.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
the garlic and stir it with the rosemary, mustard, pepper and the rest of the oil and salt into a paste. Rub it all over the pork, then wash your hands.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Stir the vegetables, push them to the edges, and lay the pork in the middle, tucking the skinny tail end under itself.
Dolly’s tip: Folding the tail under makes the tenderloin one even thickness, so it all finishes at once.20 to 25 minutes, until the vegetables are browned and the thickest part of the pork reads 145°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 22 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Rest the pork 5 minutes, then it into rounds and serve over the vegetables with the parsley.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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