By Claire Tansey
I went through a long phase of making dinner by combining ingredients on a sheet pan and tossing the whole thing in the oven for 40 minutes. There were successes and failures. But the day I added chopped bacon to the mix really caused a sensation in my house. It doesn’t take much bacon to skyrocket a ho-hum sheet pan supper into the stratosphere of solid-gold suppers. This combination here of bacon, onions and potatoes is so delicious and smells so intoxicating that I could almost skip the tenderloin. But then again, it’s such a favourite, and such an easy, quick and stress-free cut to cook, that it’s the perfect centrepiece for this (and many other!) sheet pan wonders.
Sheet Pan Pork Tenderloin with Onions and Bacon
This easy, quick and stress-free Sheet Pan Dinner is perfect for those busy weeknight dinners.
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Servings: 4 servings
Ingredients
- 12 to 16 baby potatoes, cut in half
- 1 large yellow onion, very thickly sliced
- 2 slices bacon, chopped
- 2 Tbsp canola oil, divided
- 1 1/2 lb pork tenderloin
- 1/4 tsp dried thyme
- 1/4 tsp salt, divided
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed baking pan with parchment or foil. (If using foil, spray the foil with cooking spray.) Put the potatoes, onions and bacon on the prepared pan, along with 1 tablespoon of the oil, and toss very well to combine. Spread the mixture out in an even layer across the whole pan, leaving lots of space in the middle for the pork.
- Dry the pork with paper towels, then put it in the middle of the baking sheet. Brush the pork with 1 tablespoon of the oil and sprinkle it with the thyme and about half of the salt. Sprinkle the rest of the salt over the potato mixture.
- Roast for 25 to 30 minutes, stirring the onions and potatoes halfway, or until onions and potatoes are tender and pork is cooked. Let the pork rest for 5 to 10 minutes before slicing and serving.
Video
Nutrition Facts
Sheet Pan Pork Tenderloin with Onions and Bacon
Serving Size
1
Amount per Serving
Calories
453
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
9
g
Cholesterol
118
mg
39
%
Sodium
320
mg
14
%
Potassium
1438
mg
41
%
Carbohydrates
32
g
11
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
40
g
80
%
Vitamin A
14
IU
0
%
Vitamin C
35
mg
42
%
Calcium
39
mg
4
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Reprinted by permission.
