Gina Homolka Shares a Speedy and Scrumptious Sheet Pan Pork Tenderloin Recipe: Make It in Less Than an Hour
Pork, veggies and mustard-garlic spread come together to produce a mouthwatering sheet pan dinner!
Getting dinner on the table in under an hour doesn’t have to be a hassle. In fact, internet sensation, cookbook author and Woman’s World cover star Gina Homolka shares a recipe for Sheet Pan Pork with Potatoes and Spinach that’s flavorful and easy to prepare. The dish needs about 30 minutes to roast on a baking sheet, which makes cleanup a breeze, says Gina, who posts her recipes on the popular Skinnytaste blog. A simple step also goes a long way for ensuring a juicy and succulent pork tenderloin. Keep reading for pointers on cooking this cut of meat and Gina’s go-to sheet pan pork tenderloin recipe!
The basics of pork tenderloin
Pork tenderloin is lean cut that’s derived from the full pork loin. Since pork tenderloin is long and skinny, it usually cooks in 20 to 30 minutes, whether you’re roasting, grilling or pan-searing it. When cooked correctly, pork tenderloin is a yummy main worth adding to your weekly dinner rotation.
How do you cook a pork tenderloin without drying it out?
The best way to prevent your pork from drying out is by checking the internal temperature. This provides an accurate read to determine if the thickest part of the meat is thoroughly cooked or needs some more time. In her sheet pan pork tenderloin recipe, Gina roasts the pork and potatoes until the meat reaches 140 degrees Fahrenheit. She then allows the tenderloin to rest for five minutes so the temperature can rise to 145 degrees Fahrenheit—the USDA-recommended minimum internal temperature for pork. The result is moist and tender pork to enjoy with the other roasted ingredients.
Gina’s easy and delicious sheet pan pork recipe
What makes this sheet pan pork tenderloin recipe from Gina’s cookbook, s the combination of multi-colored potatoes and spinach—which create an extra hearty meal. On top of this, the pork is coated with a mustard-garlic mixture that infuses it with a tangy and pungent kick. Want to add even more flavor? Let the pork marinate in the fridge overnight and let it sit at room temperature for 30 minutes prior to cooking. It’s delicious enough as is or served with a crisp salad for the ultimate stress-free sheet pan dinner!
Sheet Pan Pork with Potatoes and Spinach
Gina loves the pop of seeds in whole-grain Dijon—it gives pork a new dimension.
- 2 Tbs. whole-grain Dijon mustard + more for serving
- 4 cloves garlic, minced
- 1 tsp. kosher salt
- Freshly ground black pepper
- 1 (1½ lb.) pork tenderloin
- 1½ lbs. baby tricolor potatoes, quartered
- 2½ Tbs. extra-virgin olive oil
- 1 (6 oz.) bag baby spinach
Directions:
- Active: 15 mins
- Total time: 50 mins
- Yield: 4 servings
- Heat oven to 425°F. Coat sheet pan with cooking spray (or for easy cleanup, line with foil then coat). In small bowl, mix mustard, half of garlic, ½ tsp. kosher salt and pepper to taste. Place tenderloin on one side of pan; spread with mustard-garlic mixture all over.
- On other side of sheet pan, toss potatoes with olive oil, ½ tsp. kosher salt and pepper to taste. Roast, tossing potatoes halfway through cooking time, until meat thermometer inserted into thickest part of pork registers 140°F and potatoes are browned and tender, about 30 minutes.
- Transfer pork to cutting board; let rest 5 minutes before serving (temperature will climb to 145°F). Meanwhile, stir spinach and remaining garlic into potatoes. Roast until spinach wilts, 2 to 3 minutes. Slice pork; serve with potatoes and spinach. Serve with more mustard on the side.
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