Looking for the perfect weeknight dinner that's both healthy and simple to make? This Easy One-Pan Lemon Pork Tenderloin and Potatoes recipe is your answer! Featuring juicy, tender pork and perfectly roasted potatoes, this family-friendly meal is infused with bright, zesty lemon and savory garlic. With minimal prep and cleanup, this delicious one-pan wonder will quickly become a go-to favorite for a quick and satisfying dinner.
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Why You'll Want to Make Easy One-Pan Lemon Pork Tenderloin and Potatoes
- Effortless Cleanup: The name says it all! With just one pan, you can say goodbye to a sink full of dishes.
- A Healthy Meal in Minutes: Packed with lean protein and wholesome vegetables, this recipe is a nutritious option that doesn't compromise on flavor.
- Customizable and Versatile: Easily adapt this recipe to your liking. Swap out the potatoes for sweet potatoes, add more veggies like broccoli or asparagus, or try different herbs like thyme or rosemary.
- Budget-Friendly: Pork tenderloin is an affordable cut of meat, and potatoes are a staple pantry item, making this a cost-effective dinner solution.
Ingredients - Here's What You'll Need
Steps to Make Easy One-Pan Lemon Pork Tenderloin and Potatoes
- To make the marinade, add the olive oil and juice of two lemons to a two-cup measuring cup.
- Then, add lemon zest and minced garlic.
- Next, add the freshly minced rosemary and thyme.
- Finally add the paprika, freshly ground black pepper, and Kosher salt.
- Then, use a small whisk to combine everything.
- Place the pork tenderloins in a one-gallon Ziploc bag and pour the marinade over the pork. Seal the bag, making sure the pork is completely submerged in the marinade. Place the bag in the refrigerator for at least one hour. While the pork is marinating, wash and dry the baby gold potatoes.
- Preheat the oven to 375°F. Line a half-sheet pan completely with extra-wide heavy-duty aluminum foil. Use a pair of tongs to remove the pork tenderloins from the Ziploc bag and place them in the center of the prepared pan.
- Cut the baby gold potatoes in half and place them in the Ziploc bag with the marinade. Seal the bag and shake it a few times to toss the potatoes with the marinade.
- Use the tongs to remove the potatoes from the bag and place them in a single layer, cut side down on the pan around and between the pork tenderloins. If you've got a few more potatoes than will fit in a single layer, place them over openings in between potatoes. Place the pan in the preheated 375°F oven for one hour.
- After an hour, or until the pork's internal temperature reaches 145°F, remove the pan from the oven. Immediately cover the pan completely with extra-wide heavy-duty aluminum foil and let it rest for about 15 minutes before slicing the pork.
This One-Pan Lemon Pork Tenderloin and Potatoes is more than just a meal; it's a simple solution for a busy evening. With its bright, citrusy flavor profile and minimal cleanup, it delivers a delicious and healthy dinner that the whole family will love. Don't forget to leave a comment below and let us know how your one-pan masterpiece turned out!
Frequently Asked Questions
You can cut this recipe in half - use one pork tenderloin and cut the other ingredients in half. The cooking time, however, remains the same.
The pork tenderloin should be marinated for at least an hour, but can be marinated for up to 24 hours.
The best way to check for doneness is with a meat thermometer. The internal temperature of the pork tenderloin should be 145°F (63°C) for medium-rare. It's important to let the pork rest for a few minutes after cooking so the juices redistribute, ensuring it stays moist.
Waxy potatoes like Yukon Gold or red potatoes work well as they hold their shape and get deliciously crispy edges. You can also use baby potatoes, which require little to no chopping.
Recipe Tips and Tricks
- For a simple meal, I like to serve this one-pot meal with steamed green beans or a salad, and freshly baked rolls on the side.
- A final squeeze of fresh lemon juice over the finished dish can brighten the flavors. You can also sprinkle with fresh parsley or grated Parmesan cheese for a fresh garnish.
- Leftovers can be stored in the refrigerator in an airtight container for 3-4 days.
- The best way to reheat leftovers is in the microwave.
Other Great Lemon Recipes
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Easy One-Pan Lemon Pork Tenderloin and Potatoes
Equipment
- Gallon Size Ziploc Bag
- 2-cup measuring cup
- Small Whisk
- Large Kitchen Kinfe
- cutting board
- half-sheet pan
- Extra wide heavy-duty aluminum foil
- Zester
- Juicer
- Silicone Tongs
Ingredients
- ½ c Olive Oil
- 2 Lemons zested and juiced
- 5 cloves Garlic minced
- 1 tbs Fresh Rosemary minced
- 1 tbs Fresh Thyme minced
- 1 teaspoon Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 2 lbs Pork Tenderloin
- 2 lbs Baby Gold Potatoes
Instructions
- To make the marinade, add the olive oil and juice of two lemons to a two-cup measuring cup. Then, add the lemon zest, minced garlic, freshly minced rosemary, thyme, paprika, freshly ground black pepper, and Kosher salt, and whisk to combine.
- Place the pork tenderloins in a one-gallon Ziploc bag and pour the marinade into the bag. Seal the bag, making sure the pork is completely submerged in the marinade, and place the bag in the refrigerator for at least one hour.
- While the pork is marinating, wash and dry the baby gold potatoes.
- Preheat oven to 375°F. Line a half sheet pan completely with extra-wide heavy-duty aluminum foil.
- Use a pair of tongs to remove the pork tenderloins from the Ziploc bag and place them in the center of the prepared pan.
- Cut the baby gold potatoes in half and place them in the Ziploc bag with the marinade. Seal the bag and shake it a few times to toss the potatoes with the marinade. Use the tongs to remove the potatoes from the bag and place them in a single layer, cut side down, on the pan around, and in between the pork tenderloins. If you've got a few more potatoes than will fit in a single layer, place them over the openings in between the potatoes.
- Place the pan in the preheated oven for one hour, or until the internal temperature of the pork reaches 145°F. Remove the pan from the oven. Immediately cover the pan completely with extra-wide heavy-duty aluminum foil and let it rest for about 15 minutes before slicing the pork.1
- Yield 4- 6 servings.2
Tips/Notes
- For a complete meal, serve the pork tenderloin and potatoes with steamed green beans or a salad, and freshly baked rolls on the side.
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated in the microwave.
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