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.