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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!
New week, new month. Hello there April!
I hope you had a lovely weekend!
Hubby and I did a food walking tour here in Charlotte, N.C. and it was so much fun! Gorgeous weather, good eats and some fun sips at the various stops. Plus, I just love exploring a neighborhood on foot – I feel like you see things you wouldn’t otherwise.
But 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?
We’ll be just back from spring break at the beach with my in-laws but I think we’re getting together with neighbors for a Sunday Easter brunch. I might have to whip up my carrot cake baked oatmeal or maybe my cheesy overnight grits casserole to bring.
But honestly, that’s kinda where it ends for me.
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 probably we went to church and did an Easter egg hunt when we were little. 🐇
But obviously, nothing that stuck with me very much. Granted, I have pretty much the worst memory EVER, but Easter just doesn’t elicit a specific food for me. Other than those deviled eggs…
And since I’m not huge on ham, I’m thinking something along the lines of 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!
Check out those roasted little nuggets! ❤️👇
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!
Notes on herb roasted pork tenderloin with 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.
- 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.
- I use a cooking thermometer (we have a Weber instant read one that I adore) to make sure my pork has reached at least 145 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.
- You can definitely double up on this recipe if you are serving a crowd or have company. Also, I think the leftovers reheat well!
Have a great week friends!
For the potatoes:
- 1 1/2 lbs. new or baby red potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons prepared horseradish
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the pork tenderloin:
- 1 to 1.3 lb. pork tenderloin
- 1/4 cup plain breadcrumbs
- 1/4 cup fresh basil, chopped
- 1 1/2 tablespoons fresh thyme, chopped
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 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.
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.
Amount Per Serving: Calories: 416 Total Fat: 17g Saturated Fat: 8g Cholesterol: 108mg Sodium: 776mg Fiber: 4g Sugar: 3g Protein: 31g