Sheet Pan Pork Tenderloin and Baby Potatoes with Tuscan

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Everyone needs a back pocket sheet pan dinner for busy weeknights. Pork and potatoes are roasted with oregano, rosemary, citrus and the nutty toasted sesame is an explosion of flavor and textures. 


1 tablespoon + 2 teaspoons Tuscan Seasoning
Juice of 1 orange
1 teaspoon Dijon mustard
2 pork tenderloins (about 12 ounces each), trimmed
1 1/2 pounds baby potatoes
2 teaspoons salt, divided
1 teaspoon black pepper, divided
1 tablespoon olive oil

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
55 minutes
Refrigeration Time: 
30 minutes
Total Time: 
1 hour, 30 minutes
Serving size: 


1. Pre-heat oven to 400°F.
2. In a zip-top bag add the orange juice, mustard, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 tablespoon Tuscan seasoning. Seal and shake to combine. Add in the pork tenderloins. Seal and refrigerate for at least 30 minutes and up to 3 hours.
3. Meanwhile, add the potatoes, remaining teaspoon of salt, 1/2 teaspoon black pepper, 2 teaspoons Tuscan seasoning and olive oil to a rimmed sheet pan. Toss to coat. Roast for 30 minutes or until just tender.
4. Reduce heat to 350ºF.
5. Remove tenderloins from marinade. Discard the marinade. Arrange the tenderloins on top or between the potatoes. Return to oven and roast for 20-25 minutes or until the internal temperature of the pork is 145°F.
6. Set oven to broil. Broil pork for 3-4 minutes or until it is brown and crusty. Rest 5 minutes before slicing.


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