Best 4 Sheet Pan Roasted Garlic Balsamic Pork Tenderloin With Potatoes And Carrots Recipes

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Indulge in a delightful culinary journey with our sheet-pan roasted garlic balsamic pork tenderloin, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender pork tenderloin marinated in a savory blend of garlic, balsamic vinegar, herbs, and spices, roasted to perfection on a sheet pan alongside a medley of colorful vegetables. Crispy roasted potatoes and carrots add a delightful textural contrast and a burst of natural sweetness, while the balsamic glaze adds a touch of richness and tang. With its ease of preparation and impressive presentation, this sheet-pan meal is perfect for busy weeknights, special occasions, or a cozy dinner party. Discover the detailed recipe and uncover the culinary secrets behind this flavor-packed dish.

Check out the recipes below so you can choose the best recipe for yourself!

ONE PAN ROASTED PORK TENDERLOIN WITH POTATOES AND CARROTS



One Pan Roasted Pork Tenderloin with Potatoes and Carrots image

An all in one dinner with tender and juicy pork tenderloin combined with potatoes and carrots. This easy one-pan dinner is done in well under one hour. Think of it as easy comfort food.

Provided by Dan Mikesell AKA DrDan

Categories     Main Course

Time 40m

Number Of Ingredients 8

1 - 1 1/2 pound pork tenderloin
1/2 medium onion (or one small)
3 medium carrots
1 pound small potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
2-4 cloves crushed garlic (2 for most people. 4 for my wife.)

Steps:

  • Preheat oven to 400° convection or 425° conventional.
  • Trim a pork tenderloin of fat and silverskin.
  • Peel and cut 3 medium carrots into 1/2 inch medallions. Clean and cut 1 pound of red potatoes into about 1 inch pieces. Roughly chop one half of a medium onion.
  • Add all the veggies to a 1-gallon ziplock bag. Add the trimmed tenderloin to the bag. Add 1 teaspoon kosher salt, 1/2 teaspoon pepper, 2-4 cloves of crushed garlic, and 2 tablespoons olive oil. Seal bag and mix well.
  • Prep a large baking dish or smaller sheet pan with a spray of PAM. Dump the tenderloin and veggies and spread evenly.
  • Bake until tenderloin is 150°-160° per your taste and potatoes are tender. About 30-35 minutes. The last few minutes, turn on the broiler and get the color you want. Your cooking time may be a bit longer depending on tenderloin size, the veggies, and your oven.
  • Allow the tenderloin to rest for at least 5 minutes before cutting.

Nutrition Facts : Calories 475 kcal, Carbohydrate 24 g, Protein 62 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 184 mg, Sodium 784 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

SHEET PAN PORK TENDERLOIN AND POTATOES



Sheet Pan Pork Tenderloin and Potatoes image

Sheet Pan Pork Tenderloin and Potatoes is a fabulous sheet pan recipe you'll want to make over and over. Coming together in just 35 short minutes, once you make this, you'll wonder why this hasn't been your go-to dinner all along.

Provided by Tiffany

Categories     Main Course

Time 35m

Number Of Ingredients 13

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:

  • 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. *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.

Nutrition Facts : Calories 722 kcal, Carbohydrate 90 g, Protein 47 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 118 mg, Sodium 515 mg, Fiber 9 g, Sugar 22 g, ServingSize 1 serving

SHEET PAN ROASTED GARLIC-BALSAMIC PORK TENDERLOIN WITH POTATOES AND CARROTS



Sheet Pan Roasted Garlic-Balsamic Pork Tenderloin with Potatoes and Carrots image

Provided by Christy Vega

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1/2 cup olive oil, plus more for greasing (or use nonstick cooking spray)
2 pounds pork tenderloins
1/4 cup plus 2 tablespoons balsamic vinegar
2 tablespoons honey
1 whole head garlic, minced
1 onion, minced
1/4 cup fresh rosemary leaves, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds baby potatoes, halved or quartered
1 pound carrots, cut into 1/2-inch-thick sticks

Steps:

  • Preheat the oven to 350 degrees F. Line a large baking pan with aluminum foil. Grease the foil with oil or cooking spray.
  • Place the tenderloins in the center of the prepared pan and set aside.
  • Combine the 1/2 cup oil with the vinegar, honey, garlic, onion, rosemary, salt and pepper in a large bowl. Whisk to combine. Reserve 2/3 cup of the marinade in a small saucepan. Stir the potatoes and carrots into the large bowl. Toss to combine.
  • Drizzle 1/3 cup of the reserved marinade over the pork, coating all the sides. Set the remaining 1/3 cup marinade aside to serve as a sauce. Scatter the potatoes and carrots evenly around the pork. Roast in the oven until the pork reaches an internal temperature of 145 degrees F, about 50 minutes. Let the pork rest for 5 to 10 minutes before slicing.
  • While the pork is resting, heat the remaining marinade in the small saucepan.
  • Slice the pork and drizzle with the warm marinade.

PORK TENDERLOINS WITH ROASTED POTATOES



Pork Tenderloins with Roasted Potatoes image

My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 7

1/4 cup olive oil
2 garlic cloves, minced
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (about 3/4 pound)
2 medium red potatoes, cut into chunks

Steps:

  • In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.

Nutrition Facts :

Tips:

  • Choosing the Right Pork Tenderloin: Select a tenderloin that is firm to the touch and has a consistent color. Avoid any tenderloins that have a slimy texture or discoloration.
  • Marinating the Pork Tenderloin: Marinating the tenderloin in a mixture of olive oil, balsamic vinegar, garlic, and herbs not only enhances the flavor but also helps tenderize the meat. Allow the tenderloin to marinate for at least 30 minutes, or up to overnight, for maximum flavor.
  • Preparing the Vegetables: Use a variety of vegetables for a colorful and nutritious side dish. Cut the potatoes and carrots into uniform sizes to ensure even cooking. Season the vegetables with olive oil, salt, and pepper to enhance their natural flavors.
  • Roasting the Pork Tenderloin and Vegetables: Preheat the oven to the recommended temperature before roasting. Arrange the marinated pork tenderloin and prepared vegetables on a sheet pan, ensuring they are not overcrowded. Roast the tenderloin for the specified time, or until it reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  • Resting the Pork Tenderloin: After roasting, allow the pork tenderloin to rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
  • Serving the Dish: Slice the rested pork tenderloin against the grain and arrange it on a serving platter. Surround the tenderloin with the roasted vegetables and drizzle any remaining pan juices over the top. Garnish with fresh herbs for a vibrant presentation.

Conclusion:

This sheet-pan roasted garlic balsamic pork tenderloin with potatoes and carrots is a simple yet flavorful dish that is perfect for a weeknight dinner or a special occasion. The combination of tender pork, roasted vegetables, and a tangy balsamic glaze creates a delicious and satisfying meal that is sure to impress your family and friends. With its easy preparation and minimal cleanup, this recipe is a must-try for home cooks of all levels. Serve it with a side of your favorite roasted vegetables, mashed potatoes, or a crisp salad for a complete and satisfying meal.

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