🍖 Pork Tenderloin with Corn on the Cob and Potatoes
A complete, hearty meal — juicy pork, tender potatoes, and sweet corn, all cooked to perfection.
🛒 Ingredients (Serves 4)
- 1–1.5 lb (450–680 g) pork tenderloin
- 4 small–medium potatoes, quartered or cut into chunks
- 4 ears of corn, husked (or 2 cups frozen/cut corn)
- 2–3 tbsp olive oil
- 2–3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme or rosemary
- Salt & black pepper
- Optional: butter and parsley for serving
🔥 Instructions (Oven-Roasted Method)
1️⃣ Preheat oven
- 400°F (200°C)
2️⃣ Prepare pork
- Pat tenderloin dry.
- Rub with 1 tbsp olive oil, garlic, paprika, thyme, salt, and pepper.
3️⃣ Prepare potatoes
- Toss potato chunks with 1–2 tbsp olive oil, salt, pepper, and optional herbs.
4️⃣ Assemble in baking pan
- Place pork in center of a roasting pan or large baking dish.
- Surround with potatoes.
- Optional: wrap corn in foil or place around edges if baking together.
5️⃣ Roast
- Roast 25–35 minutes until pork reaches 145°F (63°C) internal temperature and potatoes are tender.
- If cooking corn in the oven, add in the last 15 minutes.
6️⃣ Rest & serve
- Let pork rest 5–10 minutes before slicing.
- Serve with roasted potatoes and corn.
- Optional: brush corn with butter and sprinkle with parsley.
🌿 Tips
- For faster cooking, cut pork into medallions; cook 12–15 minutes depending on thickness.
- Boil corn 5–7 minutes before roasting if using fresh for extra tenderness.
- Toss potatoes with garlic and rosemary for extra flavor.
- Make it a sheet-pan meal for easy cleanup.
If you want, I can also give you:
- Slow cooker version of pork, potatoes, and corn
- Grilled version with corn on the cob and foil-wrapped potatoes
- One-pan roasted balsamic-glazed pork tenderloin with veggies
Which style should I provide?
