This Easy One-Pan Lemon Pork Tenderloin and Potatoes recipe is a simple, yet flavorful perfect weeknight meal. Enjoy juicy pork tenderloin and perfectly roasted potatoes all cooked together on one pan for minimal cleanup. Packed with zesty lemon flavor, this dish is sure to become a family favorite.
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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 Easy One-Pan Lemon Pork Tenderloin and Potatoes recipe is a true winner! With minimal effort, you’ll have a delicious and satisfying meal on the table in no time. Serve it with steamed green beans or a simple salad for a complete and healthy dinner. Enjoy!
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.
Trimming the pork tenderloin is not necessary
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.
- 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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Recipe
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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 tsp Paprika
- 1 tsp Kosher Salt
- 1 tsp 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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