Pork Tenderloin and Vegetables Sheet Pan Dinner
Step 1
Preheat oven to 425 °F and line a rimmed baking sheet with parchment paper.
Step 2
Remove potatoes from bag and halve larger Little Potatoes. Place in a large bowl with carrots and drizzle with two tablespoons oil.
Step 3
In a small bowl, combine garlic powder, salt, parsley, thyme, basil and pepper. Add roughly 2/3 of the herb mixture to the potatoes and stir until coated.
Step 4
Spread on prepared baking sheet in a single layer, and create a space for the tenderloin in the center of the pan.
Step 5
Place tenderloin in the center of the pan, drizzle with remaining one tablespoon oil and sprinkle with remaining herb mixture. Turn to coat.
Step 6
Bake at 425 °F for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160 °F, and potatoes are tender. Let rest at least five minutes.
Step 7
Garnish with fresh parsley if desired and serve.
Directions
Step 1
Preheat oven to 425 °F and line a rimmed baking sheet with parchment paper.
Step 2
Remove potatoes from bag and halve larger Little Potatoes. Place in a large bowl with carrots and drizzle with two tablespoons oil.
Step 3
In a small bowl, combine garlic powder, salt, parsley, thyme, basil and pepper. Add roughly 2/3 of the herb mixture to the potatoes and stir until coated.
Step 4
Spread on prepared baking sheet in a single layer, and create a space for the tenderloin in the center of the pan.
Step 5
Place tenderloin in the center of the pan, drizzle with remaining one tablespoon oil and sprinkle with remaining herb mixture. Turn to coat.
Step 6
Bake at 425 °F for 30 minutes or until pork reaches a minimum internal temperature of 150 to 160 °F, and potatoes are tender. Let rest at least five minutes.
Step 7
Garnish with fresh parsley if desired and serve.
