Herbed Pork and Potatoes Recipe

Herbed Pork and Potatoes Recipe photo by Taste of Home

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From St. Louis, Missouri, Denise Dowd shares this mouthwatering meal-in-one. We tripled the number of rosemary-seasoned tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for the next two recipes.

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Herbed Pork and Potatoes Recipe

Prep: 10 min. Bake: 40 min.

Yield: 3-4 Servings

10 40 50

Ingredients

3/4 cup olive oil
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
6 garlic cloves, minced
1 tablespoon dried minced onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mustard
3 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered

Directions

In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork.
Bake, uncovered, at 375° for 40-45 minutes or until a meat thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing. Yield: 3-4 servings with potatoes plus leftover pork.

Leftover: Snow Pea Pork Medley

Nutritional Facts 1 serving (4 ounces) equals 591 calories, 45 g fat (7 g saturated fat), 63 mg cholesterol, 623 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Herbed Pork and Potatoes in Quick Cooking May/June 2003, p44