Sheet-Pan Pork Tenderloin with Potatoes and Zucchini

Ingredients

• 2 pork tenderloins (about 2 lb total)
• 1.5 lb russet potatoes, cut into 1-inch chunks
• 2 zucchini, sliced thick
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 1.5 teaspoons salt
• 1 teaspoon black pepper

Steps

1. Heat the oven to 425 and line a sheet pan.
2. Toss the potato chunks with 1 tablespoon of the oil and a little salt and pepper. Spread them on the pan and roast 15 minutes to give them a head start.
3. Mix the remaining oil with the garlic, Dijon, rosemary, paprika, and the rest of the salt and pepper. Rub it over both pork tenderloins.
4. Push the potatoes to the edges, lay the pork in the center, and scatter the zucchini around it.
5. Roast 20 to 25 minutes, until the pork reaches 145 in the center.
6. Let the pork rest 5 minutes, then slice.
7. Serve the sliced pork with the roasted potatoes and zucchini.