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Sheet Pan Pork Tenderloin with Potatoes and Vegetables: A One-Pan Wonder

In the world of weeknight dinners, few meals are as delightful and uncomplicated as a sheet pan dinner. Sheet pan meals not only save time on cooking but also minimise clean-up, making them a popular choice for busy households. One standout option in this category is the Sheet Pan Pork Tenderloin with Potatoes and Vegetables—a hearty and flavourful dish that brings hearty comfort food straight to your table.

Ingredients

For this recipe, you will need:

• 1 pork tenderloin (approximately 450g)
• 500g baby potatoes, halved or quartered
• 250g green beans, trimmed
• 1 red onion, sliced into wedges
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the Oven:
Start by preheating your oven to 200°C (400°F). This ensures that your dinner cooks evenly and to perfection.

2. Prepare the Pork Tenderloin:
Trim any excess fat from the pork tenderloin, then pat it dry with a paper towel. This will help the seasoning adhere better and create a lovely crust during baking.

3. Season the Ingredients:
In a large mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, dried rosemary, dried thyme, salt, and pepper. Add the baby potatoes and green beans to the bowl, tossing them until they are evenly coated in the flavourful mixture.

4. Arrange on the Sheet Pan:
Line a baking sheet with parchment paper or foil for easier clean-up. Place the seasoned pork tenderloin in the centre of the sheet pan. Surround it with the potatoes and green beans, ensuring everything is evenly spaced for proper roasting. Scatter the onion wedges around the pan for added sweetness and flavour.

5. Roast to Perfection:
Transfer the sheet pan to the preheated oven and roast for 25–30 minutes or until the pork reaches an internal temperature of 63°C (145°F), and the vegetables are tender and caramelised. Make sure to flip the potatoes and green beans halfway through cooking to ensure even roasting.

6. Rest and Serve:
Once cooked, remove the sheet pan from the oven and let the pork tenderloin rest for about 5–10 minutes. This resting time is essential as it allows the juices to redistribute throughout the meat, making every bite tender and juicy. Serve the sliced pork alongside the roasted potatoes and vegetables, garnishing with fresh parsley if desired.

Tips for Success

• Variations: Feel free to swap in your favourite vegetables or seasonal produce. Carrots, bell peppers, and Brussels sprouts all work beautifully in this dish.
• Marinade Route: If you have time, consider marinating the pork tenderloin overnight for even more robust flavours. A simple marinade of olive oil, garlic, herbs, and a splash of citrus can work wonders.
• Leftovers: This dish is great for meal prep. Leftover pork can be sliced up for sandwiches, salads, or served with rice for an entirely different meal the next day.

Conclusion

Sheet Pan Pork Tenderloin with Potatoes and Vegetables is not just a meal but a celebration of flavours and textures that comes together with minimal fuss. Ideal for families or anyone looking to simplify their evening routines, this dish promises a hearty, satisfying dinner that’s bound to impress. With its comforting elements and easy preparation, it’s a recipe you’ll return to time and time again, making weeknight dinners a delightful affair. Enjoy!