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Herbed Pork Tenderloin and Potatoes Recipe
Herbed Pork Tenderloin and Potatoes Recipe photo by Taste of Home

Herbed Pork Tenderloin and Potatoes Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES:3-4 servings
TOTAL TIME: Prep: 10 min. Bake: 40 min.
MAKES: 3-4 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Herbed Pork and Potatoes in Quick Cooking May/June 2003, p44

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.

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Herbed Pork Tenderloin and Potatoes(2)

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MY REVIEW
Reviewed Jul. 11, 2012

Great flavors. I will cut back on the oil next time though.

MY REVIEW
Reviewed Sep. 16, 2011

I didn't make the extra pork, but I should have! This was so good we ate it all at one sitting.

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