Pork Tenderloin with Roasted Potatoes and Fresh Salad

This simple pork tenderloin dinner brings together tender sliced pork, golden roasted potatoes, and a fresh green salad for a balanced meal that feels complete without being fussy. A quick rosemary-garlic seasoning and a light pan sauce add plenty of flavor, while a thermometer helps you cook the pork safely and confidently.

Recipe at a glance

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 30 to 35 minutes
• Total time: 50 to 55 minutes

Ingredients

For the pork

• 1 (1 1/4- to 1 1/2-pound) pork tenderloin, trimmed
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard

For the roasted potatoes

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon chopped fresh rosemary

For the salad

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 small cucumber, sliced
• 2 tablespoons thinly sliced red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• Pinch of salt and pepper

For the quick pan sauce

• 1 tablespoon butter
• 1 small shallot, finely minced, or 2 tablespoons finely chopped onion
• 1/2 cup low-sodium chicken broth
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon lemon juice
• 1 teaspoon chopped rosemary, optional

Instructions

1. Heat the oven: Set the oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup.
2. Start the potatoes: Toss the halved potatoes with olive oil, salt, pepper, garlic powder, and rosemary. Spread them cut-side down on half the sheet pan. Roast for 15 minutes.
3. Season the pork: While the potatoes roast, pat the pork tenderloin dry. Rub it with olive oil, salt, pepper, rosemary, and garlic, then coat lightly with Dijon mustard.
4. Add the pork to the oven: Push the potatoes to one side of the pan and add the pork tenderloin to the other side. Return the pan to the oven and roast for 12 to 18 minutes, depending on thickness, until the thickest part of the pork reaches 145°F on a thermometer.
5. Rest the pork: Move the pork to a cutting board and let it rest for 5 to 10 minutes. The meat should look juicy and slightly pink in the center when sliced, and the juices should run clear.
6. Make the pan sauce: Set a small skillet over medium heat. Melt the butter, then cook the shallot for 1 to 2 minutes until softened. Add the broth, Dijon, honey, lemon juice, and rosemary. Simmer for 2 to 3 minutes until lightly reduced and glossy. Taste and season with a pinch of salt if needed.
7. Finish the potatoes: Check the potatoes for doneness; they should be browned at the edges and fork-tender in the center. If they need more color, return them to the oven for 3 to 5 minutes while the pork rests.
8. Toss the salad: Combine the greens, tomatoes, cucumber, and red onion in a bowl. Dress with olive oil, lemon juice or vinegar, salt, and pepper just before serving so the leaves stay crisp.
9. Slice and serve: Cut the pork into medallions and spoon a little pan sauce over the top. Serve with the roasted potatoes and the fresh salad on the side.

Tips, swaps, and serving ideas

For the best texture, do not overcook the tenderloin. USDA guidance calls for pork to reach a safe internal temperature of 145°F followed by a rest, which keeps it juicy instead of dry. A thermometer makes this recipe easy and dependable.

If you do not have baby potatoes, use Yukon Golds cut into 1-inch chunks. No rosemary? Thyme works well, too. You can also swap the salad dressing for a simple balsamic vinaigrette or add avocado for a little extra richness.

For a fuller dinner, serve with warm crusty bread or a spoonful of applesauce on the side. The mild pork and crispy potatoes also pair nicely with steamed green beans or roasted carrots if you want another vegetable.

Storage notes

Store leftover pork, potatoes, and salad components separately in airtight containers. Refrigerate the pork and potatoes for up to 3 to 4 days. The salad is best eaten the day it is made, though undressed greens and vegetables can be kept chilled for 1 to 2 days.

To reheat the pork, warm slices gently in a covered skillet with a splash of broth or water, or microwave in short bursts just until heated through. Recrisp the potatoes in a hot oven or air fryer. If you want to repurpose leftovers, slice the pork thin for grain bowls, wraps, or next-day sandwiches.

Sources

• USDA FSIS Safe Temperature Chart