Rosemary Pork Tenderloin with Roasted Potatoes and Fresh Salad

This is the kind of dinner that feels complete without asking much of you: juicy rosemary-garlic pork tenderloin, roasted potatoes, a crisp fresh salad, and a quick pan sauce to pull it all together. It works well for a weeknight, but it looks nice enough for company too.

Recipe at a glance

• Yield: 4 servings
• Prep time: 20 minutes
• Cook time: 25 to 30 minutes
• Total time: 45 to 50 minutes

Ingredients

• 1 1/4 pounds pork tenderloin, trimmed
• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt, divided, plus more for the salad
• 1 teaspoon black pepper, divided
• 2 teaspoons chopped fresh rosemary, plus 1 small sprig for garnish if you like
• 3 garlic cloves, minced
• 1 teaspoon Dijon mustard
• 1 tablespoon unsalted butter
• 1/3 cup low-sodium chicken broth or water
• 1 tablespoon apple cider vinegar or lemon juice
• 1 teaspoon honey, optional
• 4 packed cups mixed salad greens
• 1 cup sliced cucumber
• 1 cup cherry tomatoes, halved, or 1 medium tomato, sliced
• 1 tablespoon extra-virgin olive oil for the salad

Instructions

1. Heat the oven to 425 F. Line a sheet pan with parchment or foil for easier cleanup. If you have a second pan, use it for the salad components later or just keep the salad uncooked and fresh.
2. Season the potatoes. Toss the halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and a pinch of chopped rosemary. Spread them cut-side down on the sheet pan. Roast for 15 minutes.
3. Prep the pork. While the potatoes start roasting, pat the pork tenderloin dry. Rub it with the remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, the remaining rosemary, garlic, and Dijon mustard. The coating should cling lightly to the meat, not form a thick paste.
4. Add the pork to the pan. Move the potatoes aside and nestle the tenderloin onto the sheet pan. Roast for 12 to 15 minutes more, depending on thickness, until the pork reaches 145 F in the center on an instant-read thermometer.
5. Rest the pork. Transfer the tenderloin to a cutting board and tent it loosely with foil. Let it rest for 3 minutes. The meat should feel firm but still springy, and the juices should settle before slicing.
6. Finish the potatoes. If the potatoes need more color, give them 3 to 5 additional minutes in the oven while the pork rests. They should be tender inside and browned at the edges.
7. Make the pan sauce. Set the sheet pan over low heat on the stove if it is oven-safe, or pour the juices into a small skillet. Add the broth, vinegar, and honey, if using. Simmer for 2 to 3 minutes, scraping up the browned bits, then whisk in the butter. The sauce should look glossy and lightly thickened, not creamy.
8. Toss the salad. Combine the greens, cucumber, and tomatoes in a bowl. Dress lightly with the extra-virgin olive oil and a pinch of salt. Keep it bright and simple so it balances the pork and potatoes.
9. Slice and serve. Cut the pork tenderloin into 1/2-inch slices. Plate with the roasted potatoes and salad, then spoon a little pan sauce over the pork. Add rosemary for garnish if you want a more finished look.

Helpful tips

A pork tenderloin cooks quickly, so start checking the temperature early. USDA guidance says pork is safe at 145 F followed by a 3-minute rest, which helps the meat stay juicy without overcooking. For the best read, insert the thermometer into the thickest part of the tenderloin, avoiding the sheet pan and any large pockets of seasoning.

If your potatoes are much larger than baby potatoes, cut them into 1-inch pieces so they roast at the same pace as the pork. If you want to skip the pan sauce, a squeeze of lemon over the sliced pork works well too.

Serving ideas

This dinner is satisfying as written, but it also pairs nicely with a simple cucumber-dill yogurt on the side or a crusty roll for soaking up the sauce. If you are feeding kids, you can keep the salad ingredients separate and let everyone build their own plate.

Storage notes

Store leftover pork and potatoes in separate airtight containers in the refrigerator for up to 3 days. Keep the salad undressed if possible and use it within 1 day for the best texture. Reheat the pork gently in a covered skillet with a splash of broth, or warm it briefly in the microwave at low power so it does not dry out. Leftover pork is also good sliced over greens, tucked into sandwiches, or served cold with the remaining potatoes.

Simple swap: If you do not have rosemary, use thyme or a small amount of dried Italian seasoning. You can also swap baby potatoes for sweet potatoes, though they may need a few extra minutes in the oven.

Sources

• USDA Safe Temperature Chart