Sheet Pan Roast Pork Tenderloin with Potatoes

This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

INGREDIENTS

• 2 lbs boneless pork tenderloins
• 1/2 cup extra virgin olive oil
• 6 TB high quality balsamic vinegar
• 2 heaping TB pure honey
• 1 whole head garlic, peeled and minced
• 1/2 cup onion, minced
• 1/4 cup fresh rosemary leaves, minced
• 2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs baby potatoes, cut into 1/2 inch small pieces
• 1 lb carrots, peeled and cut into 1/2 inch small pieces

INSTRUCTIONS

1. Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
3. Evenly drizzle the reserved 1/3 cup marinade over the pork, ensuring all sides are coated. Place potato/carrot mixture evenly around the pork tenderloins, ensuring that all marinade is evenly dispersed.

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