Sheet Pan Balsamic Pork Tenderloin
This perfectly cooked, tender Sheet Pan Balsamic Pork Tenderloin is a one-pan dinner with savory roasted potatoes and carrots for a wholesome and delicious meal.
EQUIPMENT
1 Gallon Freezer Bag
Ingredients
Add to Gallon Freezer Bag and Mix:
- 2 lb Pork Tenderloins boneless
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 1/4 cup Fresh Rosemary leaves stripped and finely diced OR 4 tsp dried rosemary
- 2 tbsp Minced Garlic
- 1 tbsp Brown Sugar
- 1 tbsp Dried Chopped Onion
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 1/2 lb Baby Red Potatoes diced
- 1 lb Baby Carrots
Instructions
To Freeze and Cook Later:
- Label your freezer bag with the recipe's name, cooking instructions, and date.
- Add all ingredients to the freezer bag and mix well so the potatoes are completely covered in liquid to prevent them from browning.
- Carefully remove as much air as possible, seal and freeze for up to three months.
Sheet Pan:
- Allow meal to thaw overnight in the fridge.
- Preheat oven to 350F. Line the baking sheet pan with aluminum foil and grease the pan. Empty the thawed contents of bag onto the pan and spread out evenly.
- Bake for 45-50 minutes, OR until pork reaches an internal temp of 145F when tested in the thickest center portion.
Additional Instructions:
- If pork is done before veggies, carefully use tongs to transfer pork to a platter and tent with foil to keep warm at room temp.
- Allow roast to rest at room temperature at least 5-10 minutes before slicing.
- If the veggies require more time, increase the oven temperature to 425°F and keep roasting them until they are tender and golden brown – check often for doneness. The cooking time depends on the size of the cut pieces.
- Slice pork and drizzle with any pan sauces that remain.
Nutrition
Calories: 591kcalCarbohydrates: 45gProtein: 51gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 147mgSodium: 825mgPotassium: 2003mgFiber: 7gSugar: 13gVitamin A: 15705IUVitamin C: 20mgCalcium: 95mgIron: 5mg
Notes
Printable Bag Label Instructions: Click the link below to download the recipe label. Afterward, print it out and tape it to the freezer bag with clear shipping tape for convenient labeling.
**Please note: Bag labels are based on the original recipe. If you’ve adjusted the serving sizes, the cooking time and ingredient amounts on the label may no longer be accurate.
Sheet Pan Balsamic Pork Tenderloin Bag Label
