Holiday Recipe: Pork Tenderloin & Potatoes

As we enter the hustle and bustle of holiday season, simple (and yummy!) meals are necessary for family dinners! Good thing Laura’s simple Sheet Pan Roasted Onion, Garlic and Bell Pepper Pork Tenderloin with Hasselback Potatoes recipe is just what we have in mind. Laura is always known for making simple recipes that are beautiful, healthy and delicious. This one is no different!
Photo of tenderloin in the middle of a baking sheet, with potatoes placed around it
What we love most about this recipe is that it’s easy and quick enough for a perfect weeknight dinner once the kids return from after-school activities, but it’s also jazzed up just enough for a delicious and special meal to serve to guests.
Left - Potatoes being sliced on a cutting board, right - potatoes placed around tenderloin on a baking sheet
Laura also noted that there’s hardly any prep work other than cutting the potatoes and little to no cleanup afterwards, and we don’t know what could be better than that! Find the ingredients and directions for Laura’s meal below:
Photo of tenderloin in the middle of a baking sheet, with potatoes placed around it


  • 1 AdapTable Meals Roasted Onion, Garlic and Bell Pepper Pork Loin
  • 2 Tbsp Olive Oil or substitute Avocado Oil
  • 1.5 lb. Petite Gold Potatoes
  • salt and pepper to taste


  • 1 cup fresh parsley
  • 1-2 cloves garlic
  • 1 lemon zested
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil


  • First, preheat your oven to 350 degrees. Next, wash your potatoes.
  • Set one potato between two chopsticks. Slice into the potato from top to bottom until your knife hits the chopsticks, leaving about 1/8 inch between each slice. Carefully cut on the smaller ends of the potato so your knife doesn't slice completely through the potato. Repeat for each potato.
  • Line a baking sheet with parchment paper and lay the potatoes and pork loin on top, leaving a little space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices.
  • Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.

Make the Gremolata

  • Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
  • Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.

Finish & Serve

  • Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145 degrees. Set the roast on a plate and cover loosely with foil to allow it to rest.
  • Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren’t burning.
  • Slice the roast. Remove the potatoes from the oven and spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!
Photo of tenderloin and potatoes served on a plate with green beans
To round out the dish you can add a side of vegetables as well! If you’re looking for cooking directions for the Roasted Onion, Garlic and Bell Pepper Pork Tenderloin, click here!

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