Is there anything better than a meal that feels fancy, fills your kitchen with incredible aromas, but is secretly one of the easiest dinners you’ll ever make? This Garlic & Lemon Pork Tenderloin with Herb Roasted Potatoes is exactly that kind of magic. It’s a complete, flavorful dinner that cooks together on a single sheet pan, requiring just about 10 minutes of hands on prep.
We’re taking the lean, tender, and quick cooking pork tenderloin and giving it a major flavor upgrade. By studding it with slivers of garlic and strips of lemon peel, every slice becomes infused with bright, savory goodness. The potatoes roast right alongside, soaking up the delicious herb infused drippings and turning golden and crispy. It’s a healthy, satisfying, and no fuss meal that’s perfect for busy weeknights but elegant enough for company. Let’s get cooking!
Why You’ll Love This One Pan Pork Tenderloin
- One Pan, Minimal Cleanup: Everything roasts together on a single foil lined pan. Dinner is served with almost no dishes to wash.
- 40 Minutes from Start to Finish: With just 10 minutes of prep, the oven does the rest of the work. It’s faster than takeout and a million times better.
- Foolproof & Impressive: Pork tenderloin is incredibly forgiving. Using a simple meat thermometer guarantees a perfectly juicy result every time.
- Complete, Balanced Meal: Protein and veggie side dish cook together, making meal planning a breeze.
- Bright, Fresh Flavors: The combination of roasted garlic, lemon, rosemary, and basil is classic, comforting, and tastes like a special occasion.
Let’s Make Garlic & Lemon Pork Tenderloin
This recipe is all about layering flavors simply and letting the high heat oven work its magic. The key is creating little pockets for the garlic and lemon to nestle into the pork.
Ingredients You’ll Need
- 1 (1 to 1.25 lb) pork tenderloin
- 2 tablespoons extra virgin olive oil
- 2 large cloves garlic
- 1 (2×1 inch) piece of lemon peel (use a vegetable peeler)
- 1 teaspoon dried rosemary, crushed
- ¼ teaspoon kosher salt
- 1 pound baby red potatoes, quartered (or halved if very small)
- 1 ½ teaspoons dried basil, crushed
- ½ teaspoon seasoned salt (like Lawry’s)
- Freshly ground black pepper
Step by Step Instructions
1Prep and Preheat: Preheat your oven to 425°F (220°C). For the easiest cleanup imaginable, line a 13×9 inch baking sheet or large roasting pan with aluminum foil.
2Make the Herb Paste: In a small bowl, combine the olive oil, dried basil, dried rosemary, and kosher salt. Stir well to create a fragrant herb paste.
3Season the Pork: Place the pork tenderloin in the center of your prepared pan. Pat it dry with a paper towel. Using a brush or your hands, rub about two thirds of the herb paste all over the pork, coating it evenly.
4Stud with Garlic & Lemon (The Flavor Secret!): Cut each garlic clove lengthwise into 4-6 thin slices. Using a vegetable peeler, peel a 2 inch strip of zest from a lemon, then cut it crosswise into about 12 thin strips.
Using the tip of a sharp paring knife, make 12 small, shallow slits (about ½ inch deep) all over the top and sides of the pork tenderloin.
Insert one slice of garlic and one strip of lemon peel into each slit. This infuses the meat with incredible flavor as it roasts.
5Prep the Potatoes: Place the quartered baby red potatoes in a medium bowl. Add the remaining one third of the herb paste and the seasoned salt. Toss until the potatoes are evenly coated. Arrange the potatoes in a single layer around the pork in the pan.
6Roast to Perfection: Transfer the pan to the preheated oven. Roast for 25 to 35 minutes, until the potatoes are tender and golden, and a meat thermometer inserted into the thickest part of the pork registers 145°F (63°C) for medium rare or 150°F (65°C) for medium. Pork tenderloin is very lean, so taking it out at 145°F ensures it stays juicy.
7Rest and Serve: Remove the pan from the oven. Transfer the pork to a cutting board, cover it loosely with foil, and let it rest for 5-10 minutes. This allows the juices to redistribute, guaranteeing moist, tender slices.
After resting, slice the pork into ½ inch thick medallions. Serve immediately with the roasted potatoes and any delicious pan juices spooned over the top.
Serving Suggestions & Expert Tips
- The Perfect Internal Temperature: The USDA recommends cooking pork to 145°F with a 3 minute rest. This yields a perfectly juicy, slightly pink center. Don’t overcook it, or it can become dry.
- Fresh Herb Power: If you have fresh herbs, use them! Substitute 1 tablespoon chopped fresh rosemary for the dried rosemary and 1 ½ tablespoons chopped fresh basil for the dried basil. Fresh herbs added at the end will be even more vibrant.
- Veggie Variations: Add other hearty vegetables to the pan! Halved Brussels sprouts, chopped carrots, or thick slices of onion roast beautifully alongside the potatoes. Just ensure they’re cut to a similar size for even cooking.
- Make it a Feast: This simple roast pairs wonderfully with a quick apple sauce, a Dijon cream sauce, or a simple green salad with a bright vinaigrette to balance the rich flavors.
- Leftovers: Sliced leftover pork makes fantastic sandwiches or salads the next day.
This Garlic & Lemon Pork Tenderloin is proof that a spectacular dinner doesn’t have to be complicated. I hope it becomes a reliable, delicious staple in your weekly rotation!
Garlic & Lemon Pork Tenderloin with Herb Potatoes
Ingredients
- 1 1 - 1.25 lb pork tenderloin
- 2 tbsp extra virgin olive oil
- 2 large cloves garlic sliced into slivers
- 1 2x1 inch strip lemon peel, cut into thin strips
- 1 tsp dried rosemary crushed
- ¼ tsp kosher salt
- 1 lb baby red potatoes quartered
- 1 ½ tsp dried basil crushed
- ½ tsp seasoned salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F. Line a 13x9 inch baking sheet with foil.
- In a bowl, mix olive oil, dried basil, rosemary, and kosher salt.
- Place pork on pan. Rub about ⅔ of the herb oil all over it.
- Make 12 small slits in pork. Insert a garlic sliver and lemon strip into each slit.
- In a bowl, toss potatoes with remaining herb oil and seasoned salt. Arrange around pork.
- Roast 25-35 mins until potatoes are tender and pork internal temperature reaches 145°F.
- Remove pork, cover loosely with foil, and rest 5-10 mins. Slice and serve with potatoes.
Notes
- Don't Overcook: Pork is best at 145°F (medium rare) to 150°F (medium) for maximum juiciness.
- Fresh Herbs: Use 1 tbsp fresh rosemary and 1 ½ tbsp fresh basil in place of dried.
- Easy Cleanup: The foil lined pan makes washing up a breeze.
