Sheet-Pan Pork Tenderloin with Potatoes

Flavor boosted pork tenderloin baked together with potatoes, peppers and onions is an easy one-pan meal that helps get dinner on the table in no time.
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20 Minutes Prep
1 Hour 10 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 5 tablespoons vegetable oil
  • Small check mark in a circle icon 1 teaspoon salt
  • Small check mark in a circle icon 1/4 teaspoon pepper
  • Small check mark in a circle icon 1 lb baby red potatoes, quartered
  • Small check mark in a circle icon 1 medium red onion, cut into 1-inch wedges (2 cups)
  • Small check mark in a circle icon 1 medium yellow bell pepper, cut into 1-inch pieces (1 1/2 cups)
  • Small check mark in a circle icon 1 pork tenderloin (1 to 1 1/4 lb), trimmed of fat
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix
  • Small check mark in a circle icon Chopped fresh cilantro leaves and lime wedges, if desired
Preparation
  1. Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  2. In large bowl, mix 2 tablespoons of the oil, 1/2 teaspoon of the salt and the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer in pan. Roast 23 to 25 minutes or until tender when pierced with a knife. Remove from oven; stir.
  3. In same large bowl, mix 2 tablespoons of the oil and remaining 1/2 teaspoon salt. Add onion and bell pepper to mixture; toss to coat. Arrange in single layer in pan next to potatoes.
  4. To same bowl, mix remaining 1 tablespoon oil and the taco seasoning mix; add pork, and toss to coat. Add to pan with vegetables. Roast 22 to 26 minutes or until pork is no longer pink (145°F) and potatoes are fork-tender.
  5. Sprinkle with cilantro, and serve with lime wedges.
Expert Tips
  • If some of your potatoes are larger than others, instead of quartering them, cut into 6 wedges. If some of your potatoes are smaller than others, instead of quartering them, cut in halves. If potatoes are all the same size, they’ll cook evenly. Also, be sure to start the potatoes skin side down to prevent them from sticking to the pan.
  • Don’t skip the step of trimming the pork tenderloin. That membrane, called the silverskin, won’t cook away and will prevent flavors and seasonings from absorbing into the meat. To remove the notoriously slippery silverskin, run a knife underneath the shiny membrane. Then, slice to remove the silverskin while avoiding cutting away the meat.
  • If you don’t have an 18x13x1-inch pan or “sheet pan,” consider investing in one. They’re large enough to accommodate a full dinner in one pan, but small enough to fit in most home ovens.
Nutrition
4 servings

1 Serving Calories 430  (Calories from Fat 200);  Total Fat 22g  (Saturated Fat 4.5g,  Trans Fat 0g); Cholesterol 70mg;  Sodium 1110mg;  Total Carbohydrate 28g  (Dietary Fiber 3g,  Sugars 5g);  Protein 28g  

% Daily Value: Vitamin A  2%;  Vitamin C  50%;  Calcium 4%;  Iron  15%;  

Exchanges: 1 1/2 Starch, 1/2 Vegetable, 3 Very Lean Meat, 4 Fat

Carbohydrate Choice: