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Home » Pork Recipes » Roasted Pork Tenderloin

Roasted Pork Tenderloin

Published: Apr 23, 2014 · Modified: Jun 9, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Roasted Pork Tenderloin with Potatoes & Carrots

Roasted Pork Tenderloin is another one of my family recipes that my family loves. I usually make it on a Sunday and we use the leftovers to make pork sandwiches the next day.

Pork tenderloins are one of those cuts of meat that come in all sizes. You can buy a small, one to two pound tenderloin that will feed 2 people or you can buy one that is over five pounds that will feed a large family and still have leftovers for the next day.

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Roasted Pork Tenderloin is a perfect Sunday dinner. You place the pork and vegetables in a roasting pan and bake it in the oven. There is no extra work that needs to be done.

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Matter of fact it is best to leave the aluminum foil in place until you get to the point when it is time to brown the top. Trapping the heat and moisture in the roasting pan is what makes this roasted pork tenderloin fall apart tender. 

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When the Roasted Pork Tenderloin is done cooking allow it to rest about 10 minutes before carving. I was in a hurry to get dinner served and didn't wait long enough and I had a hard time carving the pork roast. 

Roasted Pork Tenderloin

How to make Roasted Pork Tenderloin

Ingredients

  • 1 Pork Tenderloin, 2-3 lbs
  • baby red potatoes, about 3 lbs
  • 2-3 large carrots, or a bag of baby carrots
  • 1 small onion
  • 2-3 tablespoons chopped garlic
  • 1 stick butter or ½ cup margarine
  • salt & pepper

Directions

  1. Preheat oven to 350F
  2. Remove pork tenderloin from package and rinse with cold water, pat dry.
  3. Place the tenderloin, fat side up in the center of a baking dish.
  4. Cut baby potatoes in half and rinse in a colander.
  5. Arrange the potatoes along the edges of the tenderloin.
  6. Cut carrots into medallions and place on top of potatoes around the tenderloin.
  7. Spread the garlic over the top of the tenderloin.
  8. Salt and pepper the top of the tenderloin and the vegetables.
  9. Thinly slice the onion and arrange on the top of the tenderloin.
  10. Salt and pepper the onion slices.
  11. Randomly drop pieces or tablespoons of the butter or margarine on the top of the pork loin and vegetables.
  12. Tightly cover the roasting pan with aluminum foil.
  13. Bake in the preheated oven for 2 hours.
  14. Remove the aluminum foil, increase the oven temperature to 375 F. and cook for about 1 hour.
  15. Or until the potatoes and top of the tenderloin is golden brown and the center of the tenderloin is cooked through.
  16. Roasting time will depend on the size of the tenderloin.
  17. Use pan drippings to make a gravy.
  18. Adjust roasting time for larger or smaller pieces of tenderloin.
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Roasted Pork Tenderloin

Arlene Mobley - Flour On My Face
Moist and tender Roasted Pork Tenderloin is a great weekend meal. Serve it with roasted baby red potatoes.
5 from 1 vote
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Prep Time 15 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 15 minutes mins
Course Main Dish
Cuisine American
Servings 8 servings
Calories 506 kcal

Ingredients  

  • 1 Pork Tenderloin (2-3 lbs)
  • 3 lbs baby red potatoes
  • 2-3 large carrots (or a bag of baby carrots)
  • 1 small onion
  • 2-3 tablespoons chopped garlic
  • 1 stick butter (or ½ cup margarine)
  • Salt & pepper
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Instructions 

  • Preheat oven to 350F
  • Remove pork tenderloin from package and rinse with cold water, pat dry.
  • Place the tenderloin, fat side up in the center of a baking dish.
  • Cut baby potatoes in half and rinse in a colander.
  • Arrange the potatoes along the edges of the tenderloin.
  • Cut carrots into medallions and place on top of potatoes around the tenderloin.
  • Spread the garlic over the top of the tenderloin.
  • Salt and pepper the top of the tenderloin and the vegetables.
  • Thinly slice the onion and arrange on the top of the tenderloin.
  • Salt and pepper the onion slices.
  • Randomly drop pieces or tablespoons of the butter or margarine on the top of the pork loin and vegetables.
  • Tightly cover the roasting pan with aluminum foil.
  • Bake in the preheated oven for 2 hours.
  • Remove the aluminum foil, increase the oven temperature to 375F and cook for about 1 hour. Or until the potatoes and top of the tenderloin is golden brown and the center of the tenderloin is cooked through. Roasting time will depend on the size of the tenderloin.
  • Use pan drippings to make a gravy.

Recipe Expert Tips

  • Adjust roasting time for larger or smaller pieces of tenderloin.

Nutrition

Calories: 506kcal | Carbohydrates: 30g | Protein: 51g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 262mg | Potassium: 1747mg | Fiber: 4g | Sugar: 3g | Vitamin A: 3377IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 4mg
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Kathy

    April 26, 2014 at 7:34 am

    Hi
    Looks yummy and def want to try this recipe
    Surprised to see lengthy roast time for tenderloin cut since it usually dries out quickly
    Have you tried with pork loin cut
    Welcome any thoughts
    Thanks

    Reply
    • Arlene Mobley

      April 26, 2014 at 9:44 am

      Hi Kathy

      This is a pork loin. Covering the roasting pan with aluminum is what keeps the tenderloin moist and tender.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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