Sheet Pan Pork and Potatoes

Emily Rhodes
Emily Rhodes
November 8, 2021
This simple dinner uses steam speed up cooking and retain moisture in your pork, along with the temperature probe to ensure perfect doneness. The potatoes become crispy-chewy on the outside and fudgy within, and the whole lot is cooked together on one pan. All you need is a side salad and you've got a restaurant quality meal in around half an hour!
Serves
4
Prep Time
00:05
Cook Time
00:25
Sheet Pan Pork and Potatoes
4.5 (2)
147
Ingredients
900 g (2 lb)
baby potatoes, halved
3 Tbsp
extra-virgin olive oil
½ tsp
flaky salt
½ tsp
freshly ground black pepper
¼ tsp
cayenne pepper
1 (800g/1 3/4 lb)
pork tenderloin, trimmed
⅓ cup
honey
2 Tbsp
soy sauce
2 Tbsp
rice wine vinegar
2 cloves
garlic, minced
½ tsp
garlic powder
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 50%
Temp: 428°F
Heat: Rear

2. Prepare Pork and Potatoes

In a medium bowl, toss together the potatoes, oil, salt, pepper, and garlic powder. Place a double layer of foil in the middle of a quarter sheet pan and place the pork on top. Fold or scrunch the sides up about 2 inches to prevent pork juices and marinade spilling out. Scatter the potatoes over the rest of the pan, on each side of the meat.
Prepare Pork and Potatoes

3. Prepare Marinade

In a small bowl, whisk together the honey, soy sauce, vinegar, garlics and cayenne. Pour over the pork, turning it a few times to make sure it is well coated. Insert the food probe into the thickest part of the pork.
Prepare Marinade

4. Cook

Transfer to the oven, attach the probe, and cook until the pork reaches its target temperature.
Sous Vide Mode: Off
Steam: 50%
Temp: 428°F
Heat: Rear
143.6°F Probe Target

5. Finish potatoes

When the pork is done, remove it from the pan by carefully lifting out the foil. Transfer the pork to a cutting board and carefully pour the cooking juices into a bowl. Return the potatoes to the oven and continue to cook until tender, 5 to 10 more minutes. Let the pork rest while the potatoes cook.
Finish potatoes
Sous Vide Mode: Off
Steam: 50%
Temp: 428°F
Heat: Rear
00:10 Timer

6. Slice and Serve

Slice the rested pork into thick medallions. Return to the the sheet pan with the potatoes and drizzle cooking juices over the top. Serve with a side salad.
Slice and Serve
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