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Herbed Pork and Potatoes
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3/4 cup Crisco® Light 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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |