Tuscan Pork Supper


  • 1/3 cup balsamic vinegar
  • 5 garlic cloves, minced
  • 1/3 cup plus 1/4 cup olive oil, plus more for the pans
  • 4 teaspoon dried oregano
  • 2 teaspoon Kosher salt, plus more to taste
  • 1 1/2 teaspoon black pepper
  • 2 pork tenderloins (each slightly over 1 pound)
  • 6 sweet potatoes, each cut into 6 wedges
  • 6 shallots, quartered
  • Chopped fresh parsley, for topping

Cooking Instructions

Step 1: Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano, and 1 teaspoon each salt and pepper in a small bowl.

Step 2: Place the pork in a large resealable plastic bag and pour in the marinade.  Seal the bag, place in a dish, and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.

Step 3: Position racks in upper and lower thirds of the oven and preheat to 450 degrees F.  Toss the sweet potatoes and shallots with remaining 1/4 cup olive oil, 1 teaspoon salt, 2 teaspoons oregano, and 1/2 teaspoon pepper in a large bowl.

Step 4: Lightly oil 2 sheet pans.  Put a pork tenderloin on each pan (let some of the marinade drop off first) and season lightly with salt.  Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.

Step 5: Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140 – 145 degrees F and the potatoes are tender, 20 to 30 minutes.  Slice the pork and serve with the vegetables.  Top with parsley.

Enjoy this easy sheet pan supper from The Pioneer Woman!