roast pork tenderloin

Coated with a spiced rub and roasted to perfection, this recipe for roast pork tenderloin is one to keep on hand. It's versatile, quick-cooking and can be used for a variety of meals.

Spice-Roasted Pork Tenderloin

brown sugar or coconut sugar

chili powder

ginger

rosemary

garlic powder

black pepper

salt

smoked paprika

cinnamon

nutmeg

vegetable oil

pork

Heat oven to 375°F (190°C) with rack set in middle position. Line a baking sheet with a wire rack

Heat vegetable oil in a 12-inch skillet over medium-high until just before shimmering. Add tenderloin, reduce heat to medium and sear until browned on all sides, 8–10 minutes. Transfer tenderloin to a plate and let cool slightly.

Combine sugar, chili powder, ginger, rosemary, garlic, pepper, salt, paprika, cinnamon, and nutmeg; set aside.

Rub spice mixture all over tenderloin; transfer to prepared baking sheet.

Roast tenderloin until a thermometer inserted in the center register 145°F (62.7°C), 15–20 minutes. Loosely cover tenderloin with foil and let rest 10 minutes.  

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.

Sheet Pan Roast Pork Tenderloin with Potatoes

lbs boneless pork tenderloins

extra virgin olive oil

balsamic vinegar*

tsp pure honey

garlic

onion (minced)

rosemary leaves (minced)

tsp kosher salt

tsp black pepper

lbs baby potatoes (roughly diced (about 2/3-inch diameter))

baby carrots

Prepare

Prepare 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.

Combine

Combine: 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.

Season

Season: 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.

Cook

Cook: Roast in oven 45-50 minutes, OR until pork reaches internal temp of 145F when tested in the thickest center portion. The correct thermometer allows you to monitor the rising temperature without disturbing the roast. Actual cook time will vary according to oven. If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.

Veggies

Veggies: 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. Actual cook time depends on the size of cut pieces.

Rest and Slice

Rest and Slice: always allow roasts to rest at room temp at least 5-10 minutes before slicing. The temp will continue to rise during resting; juices will re-disperse throughout the roast during rest period.  Slice pork and drizzle with any pan sauces that remain. Serve with potatoes and carrots.

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Sheet Pan Pork Tenderloin with Roasted Vegetables and Potatoes

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Spice-Roasted Pork Tenderloin

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Top 2 roast pork tenderloin recipes from across the web

The most viewed roast pork tenderloin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spice-Roasted Pork Tenderloin

Sheet Pan Roast Pork Tenderloin wit...

The most viewed roast pork tenderloin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine