This Sheet Pan Roast Pork Tenderloin with Potatoes is extremely tender, succulent, and healthy. This pork tenderloin recipe is easy enough for a weeknight meal and delicious enough for serving to guests. Little effort with big results.

•  1 1/2-2 pounds pork tenderloin
•  1/3 cup brown sugar
•  2 teapsoons garlic
•  2 tablespoons reduced sodium soy sauce
•  2 tablespoon balsamic vinegar
•  1/8 teaspoon crushed red pepper flakes
•  1/4 teaspoon smoked paprika optional
•  1 1/2 - 2 pounds baby red and/or gold potatoes, halved
•  3 tablespoons oil
•  salt and pepper to taste
•  1/2 teaspoon Italian blend herbs
•  1/2 teaspoon garlic powder
•  1/3 cup grated parmesan cheese

1.  Preheat oven to 425 degrees and grease a sheet pan. Line one half of the sheet pan with foil, folding up the sides about 2 inches from the edge to make a "tray" (to prevent pork juices from spilling out). Place tenderloin in the center of the foil tray.
2.  Pat tenderloin dry with a paper towel. Whisk together brown sugar, garlic, soy sauce, balsamic vinegar, red pepper flakes, and paprika. Pour over pork tenderloin, then turn the tenderloin over a couple of times to make sure all sides are coated.
3.  Arrange potatoes on the other half of the sheet pan (non-foil half). Drizzle with oil, toss to coat, then season with salt and pepper to taste, Italian herbs, garlic powder, and parmesan cheese.
4.  Bake in preheated oven for 20-25 minutes, using tongs to turn the pork over in the sauces every 5-10 minutes. *I like to switch the oven to BROIL for the last 2-3 minutes to brown the pork and potatoes - but watch carefully so it doesn't burn! Allow pork to rest for 5 minutes before slicing into 1-inch sections and serving.