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

2 lbs boneless pork tenderloins
1/2 cup extra virgin olive oil
6 TB high quality balsamic vinegar
2 heaping TB pure honey
1 whole head garlic, peeled and minced
1/2 cup onion, minced
1/4 cup fresh rosemary leaves, minced
2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 lbs baby potatoes, cut into 1/2 inch small pieces
1 lb carrots, peeled and cut into 1/2 inch small pieces

Preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generously grease foil. Use paper towels to pat-dry all excess moisture from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. Use a whisk to combine well to form the marinade. Reserve 1/3 cup of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.

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