Sheet Pan Pork Tenderloin with Potatoes and Apples.

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Sheet Pan Pork Tenderloin with Potatoes and Apples.

Healthy Elizabeth

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4

Equipment

• baking sheet

Ingredients

  

• 1 lb pork tenderloin
• 1 lb yellow potatoes, cut into wedges
• 2-3 baking apples, cut into thick wedges I like to use Honey Crisp or a similar baking apple
• 2 large carrots, peeled and cut into 1 inch chunks
• 1 medium sweet onion, thinly sliced
• 2 tbsp avocado oil
• 2 tbsp balsamic vinegar
• 2 tbsp honey
• 2 sprigs fresh rosemary or thyme, destemmed and chopped

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Instructions

 

• Preheat the oven to 375℉ and line a baking sheet with parchment paper (optional for easier cleanup).
• Place the pork tenderloin on the baking sheet, then scatter the potatoes, apples, carrots, and onion around the pork. Season with salt and pepper to taste.
• In a small mixing bowl, combine the avocado oil, balsamic vinegar, honey, and chopped rosemary.

  Pour the sauce over the pork tenderloin and vegetables. Toss everything to coat.
• Roast the pork tenderloin and vegetables for 35-45 minutes or until the pork is cooked through to 145℉.

  Broil the vegetables and pork for 5-7 minutes to help everything caramelize. This is optional, but I love the difference it makes.

  Remove the baking sheet and cover with foil, and let rest to allow the juices to redistribute into the meat.
• To serve, slice the pork into thick or thin slices and serve on a bed of the roasted vegetables with a drizzle of pan drippings.

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