This easy and elegant Roast Pork Tenderloin with Potatoes recipe features tender, juicy pork in a savory-sweet mustard, honey, and herb sauce, with crisply roasted baby potatoes. Quick, healthy, and flavorful!
The Tastiest Roast Pork Tenderloin
When it comes to making a quick meal that’s elegant and satisfying, you really can’t go wrong with pork tenderloin. A small and juicy cut, pork tenderloin is very lean and cooks up fast, with a mild flavor, juicy texture, and very little fat.
In this recipe, pork tenderloin is slathered in a garlicky sauce made with rosemary, honey, and grainy mustard – it’s SO good! It’s a beautiful blend of flavors that’s sure to please.
Along with the pork, potatoes go right into the baking dish, roasting up crispy and flavorful with a simple sprinkling of olive oil, rosemary, salt, and pepper. The juices from the roasting pork also flavor the potatoes during the baking time, creating a beautiful melded flavor.
Roast pork tenderloin with potatoes is a restaurant-quality meal that’s old-fashioned and satisfying, and it only takes a few minutes to throw together. Perfection!
What You’ll Need
To make this recipe, you’ll need your favorite baby potatoes, a pork tenderloin, and a few basic seasoning and dressing ingredients. Again, this is such an easy recipe – even though it looks (and tastes) fancy, it’s definitely one you could pull together on a busy weeknight.
For the Pork Tenderloin
- Olive Oil: I like extra-virgin for this recipe, because it has a bold flavor. You can use any oil, though.
- Honey: A little bit of your favorite honey enhances the natural sweetness of the pork.
- Garlic: Mince or press some fresh garlic cloves.
- Mustard: I use whole grain mustard here, but you can substitute any mustard you like: Dijon, spicy mustard, deli mustard, or even plain yellow mustard.
- Rosemary: Dried rosemary is what I use in this recipe, but you could also use fresh minced rosemary leaves (no stems), or simply arrange a sprig or two of rosemary over the tenderloin as it bakes.
- Thyme: Again, I go with dried, but fresh is fine, also.
- Salt and Pepper
- Pork Tenderloin: The star of the show! This recipe is for pork tenderloin, roughly 2 pounds.
For the Potatoes
- Olive Oil: As with the pork, I use extra-virgin olive oil, but you can definitely substitute whatever oil you like.
- Baby Potatoes: Make sure your potatoes are scrubbed well, and then quarter them, unless they are very small.
- Rosemary: Rosemary goes beautifully with roasted potatoes, and echoes the rosemary flavor in the sauce for the pork.
- Salt and Pepper
Can I Use Pork Loin Instead of Pork Tenderloin?
Although they sound similar, pork tenderloin is very different than pork loin. Pork loin is a larger cut, more like a roast, and needs a longer cook time, while tenderloins are small and cook more quickly. For that reason, pork loin isn’t really a good substitute here.
How to Make Roast Pork Tenderloin with Potatoes
Okay, let’s talk about the cooking method for this recipe. It’s so easy, you guys. All you have to do is combine your ingredients, arrange them in a big oven-proof dish, and bake! Perfect, right?
- Prep the Oven and Baking Dish. First, preheat your oven to 400˚F. It’s good to roast potatoes and pork tenderloin at a fairly high heat, to get a juicy tenderloin and crisp potatoes. Set a large, shallow baking dish on your work surface.
- Pre-Bake the Potatoes. Place the washed and cut potatoes in the baking dish. Drizzle olive oil over the potatoes, and sprinkle on the rosemary, salt, and pepper. Toss to combine, and then set in the oven to bake for about 35 minutes.
- Prep the Tenderloin. When the 35 minutes is almost up, combine the pork sauce ingredients in a mixing bowl: olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper. Whisk until these to combine, and then brush the mixture all over the tenderloin. Pour any remaining honey mixture over the top.
- Bake the Potatoes and Tenderloin Together. Take the pre-baked potatoes out of the oven, and place the pork tenderloin on top of them. Pour any remaining honey-garlic mixture over the top, and put the dish back into the oven to bake for 22 to 25 minutes longer, or until the potatoes are tender and the tenderloin is cooked through. (Pork is cooked through when the internal temperature is 145˚F. Be careful not to cook any longer than this, or the tenderloin will be dry!)
- Serve. Let the tenderloin and potatoes stand for five minutes or so, before slicing and serving.
Tips for Success
I hope you’re inspired to try this easy recipe. Making pork tenderloin with potatoes is much easier than many people realize, and the tender, juicy results won’t disappoint. That’s especially true if you take a look at these helpful tips!
- Checking for Doneness: The best way to check for doneness is with an instant-read thermometer or a good-quality meat thermometer. If you are concerned about your meat being over or undercooked, this is definitely the way to go.
- Rosy Tint: If you cut into your tenderloin and see a hint of pink, don’t worry! It’s normal for pork tenderloin to have a very slight rosy color, even when fully cooked. As long as your pork is at a safe temperature, you’re good to go.
- Substitutions: If you do not want to use potatoes in this dish, scrubbed and cut radishes, carrots, parsnips, and/or brussels sprouts are all yummy substitutions!
What Is Good with Pork Tenderloin?
This recipe already includes potatoes, making it an easy main course with a side dish literally baked right in. However, I do like to make another dish or two to round out the menu. You could go with a fresh, green salad, or try one of these easy sides:
- Skillet Zucchini and Mushrooms: Skillet Zucchini and Mushrooms go well with just about any dinner, and this is definitely one of them! These meltingly tender veggies add a pop of color and gorgeous flavor to any meal.
- Dinner Rolls: Everyone loves warm, fresh dinner rolls, and these easy No-Knead Dinner Rolls take all of the fuss out of making your own! This ultra-simple recipe for real yeasted dinner rolls can’t be beat.
- Green Beans: Classic green beans are a side dish that’s always welcome on my table, especially when they’re cooked with butter and garlic. Yum! Try these Sauteed Garlic Butter Green Beans – you’ll be glad you did!
How to Store and Reheat Leftovers
- To refrigerate, store leftover pork tenderloin and potatoes in separate airtight plastic containers or zip-top bags in the refrigerator. The pork will last for up to 4 days, and the potatoes will last up to 2 days.
- To reheat the pork, add a swirl of oil to a skillet set over medium-low heat. When the oil is hot, lay slices of the pork tenderloin in the skillet. Flip the pork every so often as it cooks, until it is heated through. Do not overcook, or the pork will become dry!
- To reheat the potatoes, just bake them in an ovenproof dish at 350˚F for 10-15 minutes, or until heated through.
Can I Freeze Pork?
- Yes! However, while both the pork and the potatoes can be frozen safely, keep in mind that the texture of the potatoes may be less firm after thawing and reheating.
- To freeze, place the pork tenderloin and potatoes in separate freezer bags, pressing out as much air as possible before sealing. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Roast Pork Tenderloin with Potatoes
FOR THE POTATOES
- Preheat oven to 400˚F.
- Place cut potatoes in a 9×13 baking dish.
- To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
- Bake for 35 minutes.
- In the meantime, prepare the pork tenderloin.
- In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
- Brush the pork tenderloin with the honey mixture.
- Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
- Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through. Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
- Remove from oven and let stand about 5 minutes before cutting and serving.