Sheet Pan Pork Tenderloin with Potatoes and Apples.

Healthy Elizabeth

Prep Time 10

Cook Time 45

Total Time 55

Servings 4

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

Get Recipe Ingredients

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.