Sheet Pan Garlic Herb Pork Tenderloin with Crispy Baby Potatoes
By Isabella Quinn
This sheet pan garlic herb pork tenderloin paired with roasted baby potatoes is a perfect weeknight dinner. Juicy pork and golden, crispy potatoes come together with a simple yet flavorful garlic and herb marinade. It's a one-pan meal that requires minimal cleanup while delivering impressive taste that even picky eaters will love. Ideal for busy nights or family gatherings, this dish is a cozy reminder of home-cooked comfort.
Ingredients
- •1.5 pounds pork tenderloin (choose a fresh, evenly sized tenderloin)
- •1.5 pounds baby potatoes (Yukon Gold or red, halved)
- •3 tablespoons olive oil (use extra virgin)
- •5 cloves garlic (minced (about 1 tablespoon))
- •1 tablespoon fresh rosemary (chopped)
- •1 tablespoon fresh thyme (chopped)
- •1 teaspoon lemon zest
- •salt (to taste)
- •black pepper (to taste)
- •0.5 teaspoon smoked paprika (optional)
- •1 teaspoon honey
- •1 cup green beans or asparagus (optional, to add in last 10 minutes of roasting)
- •1 tablespoon Dijon mustard (optional, for marinade)
Instructions
- 1
Trim any silver skin or excess fat from the pork tenderloin and pat it dry.
- 2
Wash and halve the baby potatoes.
- 3
In a large bowl, whisk together olive oil, minced garlic, chopped rosemary and thyme, lemon zest, smoked paprika, honey, salt, and pepper.
- 4
Toss the potatoes in half of the mixture to coat well and reserve the other half for the pork.
- 5
Rub the remaining garlic herb mixture evenly over the pork tenderloin.
- 6
If you have time, let it sit at room temperature for 10-15 minutes.
- 7
Spread the coated baby potatoes in a single layer on a rimmed baking sheet.
- 8
Place the pork tenderloin in the center, nestling the potatoes around it.
- 9
Roast in a preheated 425°F (220°C) oven until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are golden and crispy, about 25-30 minutes.
- 10
Halfway through cooking, turn the potatoes for even browning.
- 11
Remove the pork from the oven and let it rest for 5-10 minutes before slicing.
- 12
Give the potatoes one last toss with the pan juices and serve everything together.
- 13
Optional: Drizzle with extra olive oil or fresh herbs before serving.
