Tuscan Pork Sheet-Pan Supper
Sheet pan dinners are everything—and this one couldn't be easier.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
1 hr 30 mins
If the pork is cooked through before the potatoes are tender, just remove the pork to a cutting board and continue cooking the veggies for another five minutes or so.
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Ingredients
- 1/3 cup balsamic vinegar
- 5 garlic cloves, minced
- 1/3 cup plus 1/4 cup olive oil, plus more for the pans
- 4 tsp. dried oregano
- 2 tsp. kosher salt, plus more to taste
- 1 1/2 tsp. black pepper
- 2 pork tenderloins (each slightly over 1 pound)
- 6 sweet potatoes, each cut into 6 wedges
- 6 shallots, quartered
- Chopped fresh parsley, for topping
Directions
- Step 1Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl.
- Step 2Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
- Step 3Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
- Step 4Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
- Step 5Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
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