Description
Tender juicy spice-crusted roasted pork tenderloin with potatoes, tomatoes and broccoli, all cooked on a sheet pan. This is a great dish for weeknight dinner. For extra Spanish flair, serve it with vibrant Spanish Romesco Sauce!
Ingredients
Equipment: 1 sheet pan
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1 teaspoon kosher salt, divided
- black pepper
- 4 tablespoons extra virgin olive oil, divided
- 1 1/2 pounds of pork tenderloin (1 or two pieces, depending on the size)
- 1 1/2 pounds by red-skinned potatoes cut into 1/4-inch slices
- 5-6 shallots, peeled and thinly sliced crosswise
- 1 1/2 - 2 cups of cherry tomatoes
- 6 cups broccoli florets (from 1 large crown or 2 small)
- 3 tablespoons high smoke-point cooking oil such as light olive oil or canola
- 1-2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
Instructions
Preheat the oven to 425ºF/220ºC and place an oven rack in the center position.
- Mix the chili powder, oregano, cumin, paprika, ½ teaspoon of salt and ¼ teaspoon black pepper together in a small bowl. Place the pork on a plate and spoon 1 tablespoon of olive oil over it. Roll it around to coat. Sprinkle spice mix evenly over pork and rub it in gently with your fingers. Let the spices soak into the meat while you prepare the veggies.
- In a large bowl, toss potatoes, tomatoes, broccoli and shallots with 3 tablespoons olive oil and ½ teaspoon salt. Spread veggies out on the sheet pan in a single layer and arrange the potatoes so they lie flat against the pan. Set aside while you sear the pork.Â
- Heat the 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. When hot, sear and brown the pork on all sides, for a total of about 5 minutes. Clear a space down the center of the sheet pan and slide the pork in between the veggies. Place the pan in the oven and roast for 15-20 minutes. At 15 minutes, check the pork for doneness (internal temperature of 145ºF/63ºC) using a meat thermometer. When the pork reaches its safe internal temp, transfer it to a plate and tent loosely with foil.Â
- Give the potatoes and veggies a toss with a spatula and return them to the oven for 10-15 minutes longer, or until tender and lightly browned. Remove from oven. Drizzle veggies and potatoes with a tablespoon or two of balsamic vinegar, a tablespoon of olive oil and a tablespoon of soy sauce and give them a toss. Taste and season with salt and pepper, if needed.
- Once the pork has rested for 10 minutes, transfer it to a cutting board, slice into medallions and serve it immediately with the potatoes and veggies.
Accompaniments: For extra Spanish flair, serve this dish with delicious Spanish Romesco Sauce, which can be prepared up to a week ahead.
Notes
If you want to make ingredient substitutions, baby Yukon Gold potatoes will work well in place of baby red-skinned potatoes, cocktail or grape tomatoes can be used in place of cherry tomatoes, and thinly sliced red onions can replace the shallots.
For juicy tender pork tenderloin, pay close attention to timing and check the pork for doneness after 15 minutes. I highly recommend using a meat thermometer to test for doneness (145ºF/63ºC), as the pork can easily dry out when it's overcooked by even a couple of minutes.Â
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Sheet Pan Dinner
- Method: Roast
- Cuisine: Spanish