Sheetpan Pork Tenderloin with Krista Davis

  Happy Mother’s Day to every one of our MLK-ers! We celebrate today by hosting one of our founders and all-around great friend, Krista Davis! Welcome back! Read all the way to the bottom for her generous giveaway…

KRISTA DAVIS: Hi everyone! It’s always fun to be back at Mystery Lovers Kitchen. I love seeing all the newcomers and I’m glad it lives on!

THE WAGTAIL MURDER CLUB is out now, and THE DIVA POACHES A BAD EGG is coming on May 27th. I’m delighted to give away a copy to two lucky winners today. Leave a comment stating which book you would prefer to win.

There are twelve recipes in THE DIVA POACHES A BAD EGG. I’m trying to keep them easy because, honestly, when we’re juggling life and company, we don’t always have time for elaborate meals. There are a couple of desert recipes in the book that are so easy and elegant. Your guests will never realize that the oven did all the hard work.

I am in love with sheet pan dinners. They’re so easy! No big muss or fuss. You can modify this recipe with the vegetables your family loves. But try not to omit the shallots because they add delicious flavor. This was a big hit with my “meat and potatoes” eaters. But the rest of us liked it, too.

I recommend using two pans to fit all the vegetables. Be sure to peel the carrots. Unpeeled carrots aren’t pretty after they cook. This will serve four, but if there are only two of you, make it all anyway because the leftovers are also tasty!

I tested this on company and on family to rave reviews. I was thrilled to have leftovers for the next day because it’s that good.

Sheet Pan Pork Tenderloin

2 sheet pans

Aluminum foil

1/3 cup balsamic vinegar

1/3 cup + ¼ cup olive oil, plus more

2 tablespoons minced garlic

1 + 1 tablespoons oregano

1 + 1 teaspoons thyme

1 + 1 teaspoons salt

¼ teaspoon black pepper

2 pork tenderloins around 1 pound each

1 medium sweet potato

1 ½ pounds mixed small white and red potatoes

1 ½ cups shallots, peeled

Whisk together the balsamic vinegar, 1/3 cup olive oil, garlic, oregano, thyme, and salt. Place pork tenderloins in a shallow flat dish and pour the balsamic mixture over them. Cover and refrigerate for 1-2 hours.

Preheat oven to 450. Line the sheet pan with aluminum foil. Cut the sweet potato in bite-sized pieces. Cut the potatoes in half. Mix together the sweet potato, potatoes, carrots, and peeled shallots in a large bowl. Mix together the ¼ cup olive oil, 1 tablespoon oregano, 1 teaspoon thyme, 1 teaspoon salt, and ¼ teaspoon black pepper. Pour over the potato mixture. Place the pork on the sheet pans and surround with the potato mixtures. Pour remaining seasoned oil from the vegetables over them on the pan.

Roast about 20 minutes and check the internal temperature of the pork. Cook until a thermometer registers 140 to 145 degrees.

Slice the meat and serve with the vegetables.

Don’t forget to enter the giveaway! Do you want THE WAGTAIL MURDER CLUB or THE DIVA POACHES A BAD EGG?

New York Times bestselling mystery author Krista Davis writes three mystery series: the Domestic Diva Mysteries; the Paws & Claws Mysteries; and the Pen & Ink Mysteries.