Tuscan Pork Tenderloin Sheet Pan Dinner

Plated Tuscan pork tenderloin slices with roasted potatoes and shallots on ceramic plate with parsley garnish.

5 from 1 vote

Tuscan Pork Tenderloin Sheet Pan Dinner

This Tuscan Pork Tenderloin Sheet Pan Dinner is the kind of weeknight meal that makes life easier. Juicy pork tenderloin roasts alongside golden potatoes and sweet shallots, all tossed in a garlicky balsamic herb mixture. Everything cooks together on one pan so the flavors mingle and the cleanup stays minimal. Simple ingredients, big flavor, and dinner on the table without a pile of dishes.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Italian

Keyword: sheet pan dinner, tuscan pork tenderloin

Servings:

Calories: 478kcal

Author: Joanna Cismaru

Ingredients

¼ cup balsamic vinegar
5 cloves garlic minced
½ cup olive oil divided
2 tablespoons fresh oregano chopped, divided
2 teaspoons kosher salt divided
1½ teaspoons black pepper divided
2 pork tenderloins
5 medium Yukon Gold potatoes or russets, cut into wedges
4 shallots quartered
fresh parsley chopped for garnish

US Customary - Metric

Instructions

In a small bowl, whisk together ¼ cup balsamic vinegar, 5 minced garlic cloves, ¼ cup olive oil, 1 tablespoon fresh oregano, 1 teaspoon kosher salt, and 1 teaspoon black pepper.
Place 2 pork tenderloins in a glass dish or large zip-top bag and pour the marinade over them. Turn the pork to coat well, then set aside while you prep the vegetables.
Preheat your oven to 450°F.
In a large bowl, toss 5 cut potatoes and 4 quartered shallots with the remaining ¼ cup olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 tablespoon fresh oregano.
Line a large rimmed sheet pan with parchment paper. Spread the potatoes and shallots out over about ⅔ of the pan, keeping them in a single layer. Nestle the marinated pork tenderloins into the empty space on the sheet pan. Spoon a little extra marinade over the pork.
Place the sheet pan in the oven and roast at 450°F for 30 minutes, or until the potatoes are fork tender and the pork reaches an internal temperature of 145°F.
Let the pork rest for 5 minutes, then slice and serve alongside the roasted potatoes and shallots. Finish with a sprinkle of chopped fresh parsley.

Notes

Don’t overcook the pork: Pork tenderloin cooks quickly. Use a thermometer and pull it from the oven at 145°F (63°C) for juicy, tender slices.
Cut the potatoes evenly: Try to keep the potato wedges about the same size so they roast evenly and finish cooking at the same time as the pork.
Let the pork rest: Rest the pork for about 5 minutes before slicing. This keeps the juices inside instead of running all over the cutting board.
Use shallots if you can: Shallots become sweet and jammy in the oven and add a lot of flavor. If you can’t find them, small red onions work too.
Want extra browning: If you like a deeper crust on the pork or potatoes, switch the oven to broil for 2 to 3 minutes at the end.

Nutrition