Sheet Pan Roast Pork Tenderloin with Potatoes

What you will need :

1 1/2-2 pounds pork tenderloin

1/3 cup brown sugar

2 teapsoons garlic

2 tablespoons reduced sodium soy sauce

2 tablespoon balsamic vinegar

1/8 teaspoon crushed red pepper flakes

1/4 teaspoon smoked paprika optional

1 1/2 - 2 pounds baby red and/or gold potatoes, halved

3 tablespoons oil

salt and pepper to taste

1/2 teaspoon Italian blend herbs

1/2 teaspoon garlic powder

1/3 cup grated parmesan cheese

How to prepare it :

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.

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.

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.

Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.