Sheet Pan Bourbon Pork Tenderloin
Sheet Pan Bourbon Pork Tenderloin and roasted potatoes made all on one sheet and finished at the same time. Easy cleanup and perfect for a busy weeknight dinner.
Servings: 6 servings
Calories: 406kcal
Ingredients
Sheet Pan Bourbon Pork Tenderloin
- 2 lb pork tenderloin fat trimmed
- ½ cup bourbon
- ⅓ cup soy sauce
- ¼ cup lemon juice
- 1 teaspoon worchestershire sauce
- ½ cup brown sugar packed
Sheet Pan Potatoes
- 2 large russet potatoes sliced
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 425°
- Line a baking sheet with aluminum foil and create a foil packet for the tenderloin.
Sheet Pan Pork Tenderloin
- Combine the bourbon, brown sugar, soy sauce, lemon juice, and the Worchestershire sauce in a large bowl.
- Add the pork tenderloin to the marinade and allow to marinate overnight. RESERVE ¼ liquid!
- Place the marinated pork tenderloin into the center of the sheet pan.
Potatoes
- Combine the olive oil, salt, pepper, and onion powder.
- Wash and slice the potatoes into slices and toss into olive oil mixture.
- Place the potatoes around the pork tenderloin in a single layer.
- Roast in the oven for 1 hour and 10 minutes.
- Every 15 minutes, baste the pork tenderloin with the reserved marinade.
- Check the internal temperature of the thickest part of the pork tenderloin. The temperature should be 145°F. Allow the pork to rest for 3 minutes before checking the temperature. Increase roasting time if necessary.
Nutrition
Serving: 6servings | Calories: 406kcal | Carbohydrates: 24.7g | Protein: 41.8g | Fat: 10.2g | Saturated Fat: 2.6g | Cholesterol: 110mg | Sodium: 1098mg | Fiber: 1.9g | Sugar: 13.2g
