Easy Roasted Pork Tenderloin and Potatoes

I love a meal that’s simple, comes together quickly and even better if it all fits into one pan. My recipe for easy roasted pork tenderloin and potatoes is a one pan meal that does just that.

This recipe is perfect for a cozy weeknight family dinner. The tender, juicy pork tenderloins are seasoned with a blend of spices and herbs, while the buttery, golden-brown potatoes complement the meat beautifully. Plus, the entire meal comes together in a single cast-iron skillet, making it easy to prepare.

Why you’ll love this recipe for easy roasted pork loin and potatoes

• One-Pan Meal: All the ingredients cook together in one skillet so there is less mess. Clean up is a quick and easy.
• Bold Flavors: The spice rub on the pork combines sweetness, smokiness, and a hint of heat. The spice rub combined with the juices of the roasted pork loin create a wonderful sauce for the potatoes.
• Quick Cooking Time: In just 30-35 minutes, you’ll have a delicious dinner ready to go.

Ingredients you will need for easy roasted pork loin and potatoes:

For the Pork Tenderloins:

• 2 pork tenderloins (about 1 pound each)
• 2 tablespoons brown sugar or honey
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon chipotle chili powder
• 1 teaspoon herbes de Provence
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup butter, cut into pieces

For the Potatoes:

• 3–4 cups chopped new potatoes (1 inch pieces are best)
• 2 tablespoons avocado oil
• Salt and pepper (to taste)

Directions:

• 1.) Preheat the oven to 400 degrees. This temperature ensures that both the pork and the potatoes cook evenly, achieving a perfectly roasted exterior while remaining tender inside.
• 2.) Pat the tenderloins with paper towels to make sure they are nice and dry and place in a large bowl. In a small bowl, mix together the brown sugar (or honey), paprika, onion powder, garlic powder, chipotle chili powder, herbes de Provence, salt, and freshly ground pepper.
• 3.) Rub the spice mixture all over the pork tenderloins making sure to cover completely. If using honey instead of brown sugar the rub will be sticky not dry.
• 4.) Prepare the potatoes by chopping into 1 inch pieces. This will ensure that they cook evenly and at the same time as the pork loin. Place the potatoes in the skillet and drizzle with avocado oil, salt and pepper. Toss all together to make sure the potatoes are coated with the oil, salt and pepper. Arrange the potatoes around the edge of the skillet as much as possible.
• 5.) Place the pork tenderloins in the center of the skillet. Dot the top of the pork tenderloin with the pieces of butter.
• 6.) Roast in the preheated oven for 25-30 mins. Make sure to toss the potatoes half way through to ensure they are cooking evenly. Use a meat thermometer to ensure the meat comes to an internal temperature of 145 degrees.
• 7.) When the tenderloin and potatoes are done remove from the oven and lightly tent with a piece of foil. Let the meat rest for 10 minutes.
• 8.) Once the meat has rested for 10 minutes remove from the pan to a cutting board and slice the pork loin into 1/2 inch slices. Toss the potatoes in the pan juices and return the pork loin to the pan. You can also spoon some of the pan juices over the pork loin. Enjoy!

Notes:

• You can use whatever oven safe skillet you would like but I prefer to use cast iron. Cast iron is great for retaining the heat evenly which is good for even cooking. It also creates a lovely sear on the pork and potatoes.
• If you choose to use honey instead of brown sugar the rub will be quite sticky. Just dive in an get your hands dirty and rub it all over the tenderloins.
• You can change it up and use whatever root vegetables you would like. Switch the potatoes with carrots, parsnips or even Brussels sprouts. Or use a mix of those. Just make sure the carrots and parsnips are chopped into the 1 inch pieces for even cooking.
• Make sure to toss the potatoes (or vegetables of choice) half way through the cooking time to make sure they cook evenly.
• Make sure to let the meat rest for at least 10 minutes before slicing. If you do it too soon the juices will not have had time to distribute throughout the meat and will run all over your cutting board. All that flavor will be lost!

Why this recipe works

Cooking everything together in one pan not only saves time but also allows the flavors to meld beautifully. The cast-iron skillet ensures even heat distribution, giving you perfectly cooked pork and crispy, golden potatoes every time.

Serving Suggestions

This roasted pork loin and potatoes dish is a complete meal on its own, here are a few ideas for some side dishes:

• A Green Salad: A crisp, refreshing salad with a delicious dressing pairs beautifully with the rich flavors of the pork and potatoes.
• Steamed Vegetables: Add a side of steamed green beans, broccoli, or asparagus or your favorite veggie.
• Crusty Bread: A warm, loaf of crusty bread on a cold winter evening is perfect for soaking up the pan juices.

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