Garlic Butter Pork Tenderloin Sheet Pan Dinner

• 1 (1.5-pound) pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound baby potatoes, halved
• 1 pint cherry tomatoes
• 4 cloves garlic, minced
• 1/4 cup unsalted butter
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon lemon juice
• Optional: 2 cups green beans, trimmed

Steps

1. 1 Preheat oven to 425°F.
2. 2 Season pork tenderloin with salt and pepper.
3. 3 On a sheet pan, toss potatoes, cherry tomatoes, and green beans (if using) with olive oil, salt, and pepper.
4. 4 Place seasoned pork tenderloin on the sheet pan with vegetables.
5. 5 In a small bowl, mix minced garlic, thyme, rosemary, and softened butter. Dot the mixture over the pork and vegetables.
6. 6 Roast in the oven for 25-30 minutes, or until the pork reaches an internal temperature of 145°F.
7. 7 Remove from oven and let rest for 5 minutes.
8. 8 Squeeze lemon juice over the top before serving.

Equipment

• Sheet pan
• Oven
• Meat thermometer

Variations

• Add a sprinkle of Parmesan cheese over vegetables before roasting.
• Substitute potatoes with sweet potatoes for a twist.

Substitutions

• Use olive oil in place of butter for a dairy-free option.
• Substitute fresh herbs with 1 teaspoon dried thyme and rosemary.

Pairings

• Creamy mashed potatoes
• Steamed asparagus

Nutrition

Tips

• Ensure the pork reaches 145°F for safe consumption.
• For extra flavor, drizzle with pan juices before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a fresh green salad.
• Pairs well with a glass of Chardonnay.

FAQ