A pork tenderloin sheet pan dinner for when you need to throw supper together in 30 minutes or less with veggies, pork, and Little potatoes.

Notes:

Feel free to mix up the herbs for your favorites! Dill, rosemary or oregano would be great as well.

If you prefer your tenderloin medium rather than well-done, simple roast vegetables alone for 8 to 10 minutes before adding the tenderloin and continuing to cook for 20 minutes.

Cook
30 mins
Serves
4
Ingredients
11
Keep screen awake while cooking

Equipment

  • Parchment paper
  • Baking sheet
  • Small bowl

Ingredients

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  • 1 to 1.5 lbs Little Potatoes
  • 24 baby carrots, halved lengthwise
  • 3 Tbsp oil, divided
  • 2 tsp garlic powder
  • 1 1/2 tsp salt
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp black pepper
  • 1 pork tenderloin, membrane removed
  • (For garnish) fresh parsley
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Instructions

  • Step 1

    Preheat oven to 425 °F and line a rimmed baking sheet with parchment paper.

  • Step 2

    Remove potatoes from bag and halve larger Little Potatoes. Place in a large bowl with carrots and drizzle with two tablespoons oil.

  • Step 3

    In a small bowl, combine garlic powder, salt, parsley, thyme, basil and pepper. Add roughly 2/3 of the herb mixture to the potatoes and stir until coated.

  • Step 4

    Spread on prepared baking sheet in a single layer, and create a space for the tenderloin in the center of the pan.

  • Step 5

    Place tenderloin in the center of the pan, drizzle with remaining one tablespoon oil and sprinkle with remaining herb mixture. Turn to coat.

  • Step 6

    Bake at 425 °F for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160 °F, and potatoes are tender. Let rest at least five minutes.

  • Step 7

    Garnish with fresh parsley if desired and serve.

  • Step 8 - Enjoy your tasty meal with the family