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Sheet Pan Pork Tenderloin with Potatoes


1 1/2-2 pounds pork tenderloin 1/3 cup brown sugar 2 teapsoons garlic

3 tablespoons oilsalt and pepper to taste

1/2 teaspoon Italian blend herbs

1/2 teaspoon garlic powder 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) 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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