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Easy One-Pan Lemon Pork Tenderloin and Potatoes
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5 from 3 votes

Easy One-Pan Lemon Pork Tenderloin and Potatoes

This Easy One-Pan Lemon Pork Tenderloin and Potatoes recipe is a simple, yet flavorful weeknight meal, packed with zesty lemon flavor.
Prep Time30 minutes
Cook Time1 hour
Refrigeration Time1 hour
Total Time2 hours 30 minutes
Course: Dinner, Easter, Main Course, Potatoes
Cuisine: American
Servings: 6
Calories: 475kcal
Author: Susan Ensley

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

Notes

  1. For a complete meal, serve the pork tenderloin and potatoes with steamed green beans or a salad, and freshly baked rolls on the side.
  2. Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days and reheated in the microwave.

Nutrition

Calories: 475kcal | Carbohydrates: 31g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 477mg | Potassium: 1312mg | Fiber: 5g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 52mg | Calcium: 50mg | Iron: 3mg