Baking Pork Tenderloin, Potatoes & Carrots All in a Bag

by M.H. Dyer

Succulent and mild-flavored, pork tenderloin is cut from the tender, meaty center of the pork loin. Light seasonings and vegetables such as potatoes and carrots complement the tenderloin for a hearty, wholesome meal, and you can cook them all together in an oven bag. Meat and vegetables cooked in a bag remain moist while retaining a high level of vitamins and minerals. Cleanup is simple because most of the juices are contained in the bag.

Place a small amount of flour in the baking bag. Hold the top of the bag closed and shake to coat the inside of the bag.

Center the baking bag in a in a rectangular baking pan, then place the pork tenderloin in the bag.

Season the pork lightly with salt and freshly ground black pepper. Alternatively, sprinkle the meat with your choice of seasonings such as seasoned salt, garlic powder, Italian dressing mix or a garlic-pepper blend.

Cut small red or Yukon gold potatoes into quarters. Place the potatoes in a bowl along with baby carrots or sliced carrots. Add onion wedges, if desired.

Drizzle the vegetables with olive oil, then place them in the baking bag. Arrange the vegetables evenly around the pork tenderloin.

Close the baking bag with the tie included in the package. Use a fork to poke four to six small holes in the bag, which allow steam to escape, then tuck in the bag, if necessary, so it doesn't hang over the sides of the pan.

Place the pan on the lower rack of an oven preheated to 350 degrees Fahrenheit. Bake the pork and vegetables for approximately 1 to 1 1/4 hours, or until a meat thermometer inserted into the thickest part of the tenderloin registered at least 160 F.

Remove the pan from the oven. Allow it to stand for five minutes, then use scissors to open the bag.

Transfer the pork tenderloin to a serving platter. Slice the pork, then arrange the vegetables around the meat.

Drizzle the remaining meat juices over the pork and vegetables, then serve the dish immediately.

Items you will need

  • Flour
  • Baking bag
  • Rectangular baking pan
  • Salt and freshly ground black pepper or other seasonings
  • Red or Yukon gold potatoes
  • Mixing bowl
  • Carrots
  • Onion wedges (optional)
  • Olive oil
  • Fork
  • Meat thermometer
  • Scissors
  • Serving platter


  • For a colorful change of pace, substitute sweet potatoes for white potatoes.

About the Author

M.H. Dyer began her writing career as a staff writer at a community newspaper and is now a full-time commercial writer. She writes about a variety of topics, with a focus on sustainable, pesticide- and herbicide-free gardening. She is an Oregon State University Master Gardener and Master Naturalist and holds a Master of Fine Arts in creative nonfiction writing.

Photo Credits

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