Herb roasted pork tenderloin with potatoes is an easy but elegant sheet pan dinner with tons of flavor! Great for company or a special occasion!
Now that we're fully into this spring season... tell me, do you have Easter plans? Fun traditions or something special you do every year?
I don't remember a clear Easter tradition growing up in terms of an official dinner. I'm sure my mom picked up a honey baked ham (which I loved as a kid but I'm just so-so on now) and I know she would have made her amazing classic Southern deviled eggs.
And since I'm not huge on ham, this herb roasted pork tenderloin with potatoes is more my style for an Easter dinner!
This is a long-time family favorite passed down from my mom.
The pork tenderloin is rubbed with a mixture of fresh herbs and breadcrumbs and roasted alongside some horseradish-rubbed new potatoes. They are SO flavorful!
This dish is perfect for special occasions or when company is coming over.
I especially love that it's all prepped ahead of time and then cooks in the oven, leaving you free to mingle and sip on some wine with the guests!
OK, let's get cooking.
(You might also love this stuffed pork tenderloin for another easy but fancy feeling pork dinner!)
Recipe Notes:
Potatoes: I use new potatoes for this dish (which are just small, young potatoes) but you can substitute Yukon potatoes or small red potatoes. Just be sure they are cut to a similar size so they roast evenly.
Pork prep: Trimming your pork tenderloin is important! You want to remove that silver skin because it's tough and not good eats. Your butcher may be able to do this for you.
Pork temp: I use a cooking thermometer (we have a Weber instant read one that I adore) to make sure my pork has reached at least 135-140 degrees F before removing it from the oven. Then I like to let it sit for at least 5 minutes before cutting it and serving it. This helps it retain all of its natural, flavorful juices.
Servings: You can definitely double up on this recipe if you are serving a crowd or have company.
To round out the meal, you just need a vegetable. My steamed lemon butter asparagus or quick and easy asparagus almondine would be great easy veggie side dishes to round out this meal. Sautéed spinach and leeks would work really well here too.
Have a great week friends and happy cooking!
XO,
Kathryn
Herb Roasted Pork Tenderloin with Potatoes
Ingredients
For the potatoes:
- 1 ½ lbs. new or baby red potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
For the pork tenderloin:
- 1 to 1.3 lb. pork tenderloin
- ¼ cup plain breadcrumbs
- ¼ cup fresh basil, chopped
- 1 ½ tablespoons fresh thyme, chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For serving:
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 425.
- Peel a 1-inch strip around center of each potato. Toss potatoes with butter, horseradish, salt and pepper. Place on a greased baking sheet.
- Bake at 425 for 20 minutes.
- In the meantime, combine breadcrumbs, basil, thyme, olive oil, salt and pepper. Moisten tenderloin with water and press crumb mixture onto all sides.
- Place the pork tenderloin on the sheet pan with the potatoes and roast for another 20-25 minutes, until potatoes are tender and pork registers at least 145 degrees. Let the pork rest for at least 5 minutes before slicing.
- Serve pork and potatoes hot, sprinkled with fresh parsley.
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Cheyanne @ No Spoon Necessary says
Sounds like you guys had a great time on that food tour!! I hope you ate enough for me too!!! 😉 You already know what my Easter traditions were growing up, and this year, to be honest, I have ZERO clue what we are doing. There is a reason I'm sooo unorganized this year... which HOPEFULLY I can tell you about soon! <3 Anyways, soo I totally have a similar recipe coming up, but it's also completely different!! I don't want you to think I'm riding your coat-tail!! This tenderloin looks absolutely scrumptious, Kathryn!! And crispy little potatoes are my weakness! This would be perfect for Boy and I this Easter, easy yet elegant, just how I like it! Pinned! Cheers, dear!! Xo
Kathryn says
I can’t wait to hear what you’ve had going on! Curious (read: nosy) friends want to know! But I’m sure you’ll fix up a gorgeous feast all the same. 🙂 XXOO
Tawnie Kroll says
This sounds so yummy! I recently made a pork tenderloin too, left it on the counter while I was having dinner...and my yellow lab got to enjoy a large portion of it as well. haha! Pinning this so I can make some again! 🙂
Kathryn says
Oh no!!! My chocolate lab has snagged some chicken before, but not pork (yet...)
Luci's Morsels says
This looks amazing! Love the use of fresh herbs in the breading, I can't wait to try it!
Kathryn says
Thanks so much Luci!
Carmen says
Hi Kathryn, I made this recipe tonight and it was a huge success!!!!! I'm so happy everyone loved this pork tenderloin and potatoes (I didn't have horseradish but they still tasted great) Thanks for another full meal I'll be cooking again soon
Kathryn says
Hi Carmen! I'm so, so happy to hear you loved it! Thanks so much for sharing! 😊
Karen says
How much did your pork tenderloin weigh? I can buy single tenderloin packs, different pounds each or a package of two. Sorry if I missed the weight in the recipe.
Kathryn says
Hi Karen! I usually buy the packs of 2 pork tenderloins where each one is a little over 1 pound. Hope that helps!