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Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins | Yield: 10

This sheet pan roast pork tenderloin with potatoes and carrots is a great healthy dinner option perfect for your entire family. Enjoy succulent, incredibly tender, and moist pork tenderloin with this simple recipe any time. Great results do not mean extra effort. Sometimes all it takes is minimal ingredients and less effort to acquire amazing results!


1/2 c. extra virgin olive oil

2 pounds of boneless pork tenderloins

4–6 tbsp high-quality balsamic vinegar

1 whole head of garlic, peeled and minced

2–3 heaping tbsp pure honey

1/2 c. onion, minced

1 pound baby carrots, cut into 1/4” thick pieces

2 pounds of baby potatoes, roughly diced (about 2/3” diameter)

1/4 c. fresh rosemary leaves, minced

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper


Step 1: Prepare the oven. Put the oven rack in the lower-middle position and preheat it to 350 degrees F. Using foil, line a large baking pan and generously grease. Pat dry all the excess moisture from the pork tenderloins using paper towels. In the middle of the greased-foiled pan, place the pork tenderloins and set them aside.


Step 2: Place the olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper in a large bowl. Mix well using a whisk until well blended. Set aside 1/3 c of the marinade in another small bowl. Into the rest of the marinade, toss the potatoes and carrots.

Step 3: Evenly coat the pork with the reserved 1/3 c marinade, making sure all sides are coated. Around the pork tenderloins, place the potato/carrot mixture. Ensure that the marinade is dispersed evenly.

Step 4: Place in the preheated oven and roast for about 45 to 50 minutes or until the internal temperature of the thickest part of the meat reaches 145 degrees F. Note that the cooking time varies depending on your oven. If the pork is done before the veggies, transfer the pork to a platter and cover it with foil to keep it warm.

Step 5: If the veggies require a longer time to cook, adjust the oven temperature to 425 degrees F and continue to roast the veggies until tender and browned.

Step 6: Before slicing, let the roasts rest for at least 5 to 10 minutes at room temperature. Drizzle the pork with the pan juices and serve with carrots and potatoes. Enjoy!

Nutrition Facts:

Serving Size: 1 Calories: 536 | Sugar: 60.8 g | Sodium: 575.8 mg | Fat: 15.2 g | Carbohydrates: 81.4 g | Fiber: 4 g | Protein: 23.6 g | Cholesterol: 57.1 mg


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