Sheet Pan Pork Tenderloin and Potatoes

• porcje: 4 servings
• całkowity czas: 50 minutes

Składniki

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

Wskazówki

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 40-45 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.

Notatki

Often I will make this with the Hormel preseasoned pork tenderloins for an even easier meal.

Wartości Odżywcze

• Kalorie: 722 kcal
• Tłuszcz Całkowity: 19 g
• Tłuszcz Nasycony: 4 g
• Tłuszcz Trans: 1 g
• Cholesterol: 118 mg
• Sód: 515 mg
• Węglowodany Całkowite: 90 g
• Błonnik Pokarmowy: 9 g
• Cukry Całkowite: 22 g
• Białko: 47 g