Thursday, August 8, 2019

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES

SHEET PAN ROAST PORK TENDERLOIN WITH POTATOES | #SHEETPANROAST #PORK #TENDERLOIN WITH #POTATOES #Cheese #Chickenandcornrecipes #Crockpotchili #Chickencasserolerecipes #Cheesychickenandrice #Cheesycorncrockpot #Sheetpandinners #Porktenderloinrecipesinoven #Healthydinnerrecipes #Porkchoprecipes #Meatrecipes #Sheetpanporktenderloin


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.
  4. Roast in oven 45-50 min or until pork reaches internal temp of 145F when tested in its thickest center portion. If pork is done before veggies, carefully use tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minutes – do not slice or cut into it (pork’s temp will continue to rise during resting at room temp.) If potatoes/carrots need to cook longer, bump up the oven temp to 425F and continue roasting veggies until nicely browned and tender – check often for doneness.
  5. Once ready to serve, slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

recipe adapted >>>>>  here

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