We’ve spent as much of the summer traveling as I think one family of five could. We’ve traveled all over Utah, up to Glacier, and much, much more. I’m forever grateful that my kiddos are such good travelers and always up for an adventure. Now that we’re back to school and the summer has come to a close (I’m not crying, you’re crying), I’m all about getting dinner on the table as quickly (and with as few dishes) as possible. Pork tenderloin and potatoes, enjoy your time in the spotlight, you deserve it!
Why this Recipe Works
What’s so great about this one skillet pork tenderloin and potatoes? Pork tenderloin — This is a cut of meat that I find to be so versatile, easy to find, and even easier to cook. I’ve been known to stock up on tenderloin when it’s on sale, throw it in my freezer, and cook it at least once a week. A fan favorite over at our Creme de la Crumb headquarters for sure! Simple seasonings — No need to make a big fuss over the seasonings for the pork and potatoes. If you have salt, pepper, Italian herbs, garlic, and butter, you’re good to go! Baby potatoes — Not only are they adorable, but baby potatoes are key in this recipe because they fit perfectly into the skillet, cook up quickly, and taste so yummy! Baby red or gold work just fine, so use whichever you prefer. Feeds 4 — This dish easily feeds a family of 4 (or 5 if you have little ones that can split 2 adult servings 3 ways…lucky me!), or make it for 2 and enjoy the leftovers for lunch or dinner the next day!
Here’s How you Make it
Expert Tips
No oven safe skillet? No problem. What you can do is use a regular large skillet and then when it’s time to pop it in the oven, transfer the contents to an oven-safe baking dish or rimmed baking sheet for the oven portion of the recipe. Pour the liquid into a saucepan or back into the skillet to thicken at the end before serving gravy over baked pork tenderloin and potatoes. You know what makes the potatoes even better? Cheese! That’s right, add a sprinkle of grated parmesan cheese (or more, no judgement here!) to the potatoes right before serving to add a little extra oomph and tastiness! Have leftovers? They’ll keep just fine in the fridge for 3-4 days or in the freezer for up to 3 months.
Favorite Pork Tenderloin Recipes
Garlic Butter Roasted Pork Tenderloin (is there a yummier combo than garlic and butter??) Island Glazed Pork Tenderloin (that sweet and spicy glaze is everything) Instant Pot Balsamic Pork Tenderloin (let your pressure cooker do all the work!) Sheet Pan Pork Tenderloin and Potatoes (another one-pan method you will love) Best Baked Pork Tenderloin (seriously though, just check out the reviews.)
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