pork and potatoes

Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you’ll want to make over and over. Coming together in just 35 short minutes, once you make this, you’ll wonder why this hasn’t been your go-to dinner all along.

Sheet Pan Pork Tenderloin and Potatoes

pork tenderloin

brown sugar

teapsoons garlic

soy sauce

balsamic vinegar

red pepper flakes

¼ teaspoon smoked paprika (optional)

½ potatoes

salt and pepper

Italian blend herbs

garlic powder

parmesan cheese

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.&nbsp;

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.&nbsp;

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.&nbsp;

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.&nbsp;

Dinner just got delicious with this yummy honey mustard pork recipe! Pork chops and potatoes are cooked in a skillet with a sweet and tangy glaze for an easy dinner.

Honey Mustard Pork Chops and Potatoes Skillet

pork chops

lb baby yellow potatoes

olive oil

chicken broth

honey

mustard

onion powder

oregano

paprika

Salt and pepper (to taste)

parsley (for garnish)

Par-Boil

Par-boil the baby potatoes in salted water until tender when pierced with a fork.

Cook

Heat 1 tablespoon of the olive oil in a large skillet and cook the baby potatoes until the skin in golden brown. Set aside.

Pat the pork chops dry with a paper towel and season with salt and pepper.

Using the same skillet, add another tablespoon olive oil and pork chops. Cook for 4-5 minutes per side, until cooked through. Set aside on a plate and cover with aluminum foil to rest.

Serve

In a small bowl, whisk together remaining olive oil, dijon, honey, broth and seasonings until well blended. Add to the skillet and cook on medium high heat until sauce thickens. Return potatoes and pork chops to the skillet and toss in the sauce. Garnish with fresh chopped parsley and serve immediately.

Got an hour? Good, because this baked pork tenderloin with potatoes and gravy could easily be your next delicious dinner! All you need is one skillet, a few pantry ingredients, and 60 minutes to serve up this buttery, garlicky, tender pork and potatoes.

Baked Pork Tenderloin with Potatoes and Gravy

salt (or

black pepper (or to taste, divided)

Herbs de Provence (or Italian blend herb seasoning)

garlic powder (divided)

butter (divided)

baby red

chicken broth (divided)

cornstarch

Preheat oven to 425 degrees.

Rub pork all over with 2 teaspoons oil, then season all over with 1 teaspoon salt, 1/4 teaspoon black pepper, Herbs de Provence and 1 teaspoon garlic powder.

Combine 1 tablespoon oil and 1 tablespoon butter in a large oven-safe skillet over medium heat. (See note if you do not have an oven-safe skillet). Once Butter is melted, use tongs to transfer pork to the pan and sear 1-2 minutes, then turning as needed to repeat on all sides. Once browned on all sides, set aside.

Add remaining butter to pan. Once melted, add potatoes and toss to coat in the butter/oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 3-4 minutes until edges are browned.

Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.

Add 1 cup broth to the pan and transfer to preheated oven.

Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).

Transfer pork and potatoes to a platter and cover to keep warm.

Place skillet back on the stove over medium high heat. Bring liquid in the pan to a boil, meanwhile stir corn starch into remaining 1/2 cup broth til dissolved.

Stir corn starch/broth slurry into the boiling gravy til thickened. Reduce heat to low, taste, add salt and pepper to taste as needed. Serve gravy over sliced pork and potatoes.

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