Sheet Pan Roasted Garlic Balsamic Pork Tenderloin With Potatoes And Carrots Recipes

ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat oven to 400° convection or 425° conventional.
• Trim a pork tenderloin of fat and silverskin.
• Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
• Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
• Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
• Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
• Allow the tenderloin to rest for at least 5 minutes before cutting.

SHEET PAN PORK TENDERLOIN AND POTATOES

Steps:

• 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.
• 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.
• 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.
• 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.

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS

Steps:

• Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
• Place the tenderloins in the center of the prepared pan and set aside.
• Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
• Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
• While the pork is resting, heat the remaining marinade in the small saucepan.
• Slice the pork and drizzle with the warm marinade.

PORK TENDERLOINS WITH ROASTED POTATOES

Steps:

• In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.