June 11, 2020
1 1/2-2 pounds pork tenderloin1/3 cup brown sugar2 teapsoons garlic
3 tablespoons oilsalt and pepper to taste
1/2 teaspoon Italian blend herbs
1/2 teaspoon garlic powder2 tablespoons reduced sodium soy sauce2 tablespoon balsamic vinegar1/8 teaspoon crushed red pepper flakes1/4 teaspoon smoked paprika optional1 1/2 - 2 pounds baby red and/or gold potatoes (halved)1/3 cup grated parmesan cheese
Preheat oven to 425 degrees and grease sheet pan. Line one half of the sheet pan with foil, folding up sides approximately 2 inches from the edge to make a "tray".
Place tenderloin in the center of the foil tray.
Pat tenderloin dry with paper towel.
Whisk together brown sugar, soy sauce, garlic, balsamic vinegar, red pepper flakes, and paprika. Pour over the pork tenderloin, then turn the tenderloin over a couple of times to coat all sides.
Arrange the potatoes on the other half of the sheet pan (on the non-foil half).
Drizzle with oil, and toss to coat.
Season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
Bake in preheated oven for approximately 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 then serving.
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