These oven baked Pork Tenderloins with potatoes make for a great dinner. It cooks fast, it’s flavorful and by adding just a salad or steamed broccoli you have a complete meal.
Most pork tenderloin packages in my area sell two tenderloins in one package so anytime I cook pork tenderloins, I tend to cook the whole package. It’s easier for handling purposes but also the leftovers are great.
Baking pork tenderloins together with potatoes in one pot, it’s so convenient and produces a fantastic meal!! I tend to use a shallow enameled Dutch Oven for this dish because I can sear the pork tenderloins in it and then I can bake the whole dish in the oven, without needing to switch pots.
So besides flavor this dish is convenient for me to cook as a busy mom. It takes very little active time and while the dish is baking, I can just make a quick salad or help my kids with homework.
Ingredients for Oven Baked Pork Tenderloins
Once you try this recipe once or twice, you can switch up the seasonings I used below to change the flavor profile of the dish so the taste doesn’t seem repetitive. Just consider the below your basic recipe.
- A package of pork tenderloin – it usually carries 2 tenderloins.
- 3-4 large potatoes – I could add more but this is as much as it would fit in the Dutch oven I’m using. If your baking dish allows for more volume, go for it but be mindful of baking time as that might slightly change.
- 2 tablespoons of oregano – occasionally I use marjoram too but that’s not as widely available as oregano.
- 0.5 tablespoon of paprika – adjust to taste, feel free to add more.
- 0.5 tablespoon black pepper – same as paprika, add more if desired.
- 1.5 tablespoon coarse sea salt – if you are mindful of salt content start with 1 tablespoon of coarse then switch to fine table salt to adjust a little for taste.
- 1 lemon
- 3-4 twigs rosemary – I use 1 twig to make the olive oil fragrant as it heats up, about 1-2 of them while the dish is baking and the final one as a garnish at the end.
- olive oil – about 4-5 tablespoons of olive oil. I use 2 tablespoons in the beginning when I sear the tenderloins, then I drizzle the rest over the potatoes before I bake them.
How long do you bake this dish for?
Please keep in mind that I sear the pork tenderloins first, then I add all the potatoes around it and bake them together.
I bake the dish uncovered for 30 minutes at 400 degrees F (about 200 degrees C). Then I broil about 5 minutes to give that slight golden brown colors to the potatoes.
Step by Step Instructions
Here’s a breakdown of baking these pork tenderloins with potatoes.
- Season pork tenderloins. Sear them in olive oil on the Dutch Oven. Add a rosemary twig to the olive oil so it releases flavor and aroma as it heats up.
- Peel potatoes and place them in water so they don’t brown.
- Start preheating oven.
- Once pork tenderloins are seared on both sides, then slice potatoes and add them to the pot just filling all the empty spots. Drizzle olive oil over potatoes as well as salt and pepper.
- Add some more rosemary and lemon slices.
- Bake for about 30 minutes and broil for few minutes at the end.
How Do You Serve Oven Baked Pork Tenderloins?
These pork tenderloins are baked enough to slice them in medallion shape after they’re cooked. When I cook pork tenderloins in the pressure cooker, I tend to overcook them slightly and then shred them to serve over rice with some beans.
But in this specific recipe I love to serve slices of oven baked pork tenderloins with potatoes and a green salad. I specifically love this lettuce and dill salad or Mediterranean orange salad with this recipe.
In the below example, we served the pork and potatoes with spinach salad with apples. My husband made a great vinaigrette with lemon and olive oil for the salad.
Spoon over the pork slices some of the juices from the Dutch oven, that’s so delicious and full of flavor like gravy!
Store leftovers in an airtight container in the refrigerator for 2-3 days. Just reheat them in the microwave or a skillet depending on how fast you want them ready.
Oven Baked Pork Tenderloins with Potatoes
Equipment
- 1 Enameled Dutch Oven shallow 3.5 qts
Ingredients
- 3 potatoes
- 1 lemon
- 2 pork tenderloins
- 5 tbsps olive oil divided, 2 tbsps for searing and the other 3 over potatoes
- 1.5 tbsps coarse sea salt
- 0.5 tbsp paprika
- 0.5 tbsp black pepper
- 2 tbsps oregano
- 4 twigs rosemary
Instructions
- Peel potatoes and place them in a bowl of water so they don't brown.
- Slice lemon in half. Squeeze half over the pork tenderloins and cut the other half in thin slices.
- Mix salt, black pepper, oregano and paprika. Season the pork tenderloins as thoroughly as you can.
- Add 2 tbsps of olive oil to Dutch oven and 1 twig or rosemary, place over a stovetop at medium heat. Once oil is shimmey and hot, add pork tenderloins and sear for 3-4 minutes on each side.
- Start preheating oven at this point, set at 400 degrees F (200 degrees C).
- Once pork tende rloins are seared on both sides. slice potatoes to your favorite shape and add them in between the tenderloins to fill all the gaps in the Dutch oven.
- Drizzle the remaining olive oil over the potatoes. Add some more salt and pepper if desired over the potatoes, not the tenderloins as those are already seasoned. Add the lemon slices and 1-2 rosemary twigs over the potatoes and tenderloins.
- Bake for 30 minutes then broil for 5 minutes. Give the dish few minutes to cool off then you can slice the tenderloins and serve them with potatoes and your favorite side dishes. Add some of the juices from the Dutch oven over pork slices as they'll serve like gravy to give extra flavor to your dinner. Enjoy:).
Notes
- We usually get about 8 servings out of this dish since we are a family of 2 adults and 2 children, but if you’re considering bigger portion for mostly adults, it could be more like 6 servings.
- Additional seasonings you can use are garlic, smoked paprika, marjoram, thyme, za’atar and if you like spicy food I’d add some crushed red pepper.
- Store leftovers in the refrigerator in an airtight container for 2-3 days and warm up as desired in a skillet or microwave.
Nutrition Label
Nutrition
Yes you can, it comes out really good and if your slowcooker has some more volume than my shallow Dutch oven, add onions, carrots and more veggies to your taste to maximize amount of veggies you are cooking. Add 1 cup of stock besides all the ingredients I have listed. Cook on low for 6-7 hours or high for about 3 hours. Check that the pork tenderloins are cooked to a safe temperature with a meat thermometer (internal 145 degrees F).
If you would like to save this recipe for later, please pin any of the pictures to your dinner boards in Pinterest so you can easily access the recipe anytime you need it.
If you like pork dinner recipes please consider checking out these other recipes from my blog.
- Skillet pork chops with mint chimichurri
- Country-style pork ribs baked in Dutch Oven
- Bolivian chicharron
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