Sheet Pan Pork Tenderloin and Potatoes

Adapted from https://www.lecremedelacrumb.com/sheet-pan-pork-tenderloin-and-potatoes/

I made this.

Servings: 4

INGREDIENTS

1 ½-2 pounds pork tenderloin
⅓ cup brown sugar
2 teapsoons garlic
2 tablespoons reduced sodium soy sauce
2 tablespoon balsamic vinegar
⅛ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika - optional
1 ½ - 2 pounds baby red and/or gold potatoes - halved
3 tablespoons oil
salt and pepper to taste
½ teaspoon Italian blend herbs
½ teaspoon garlic powder
⅓ cup grated parmesan cheese

STEPS

1) 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.

2) 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.

3) 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.

4) 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.


NOTES

If you don't have Italian herbs on hand for the potatoes, you can add a half a teaspoon of the following: basil, oregano, thyme, and rosemary.