Print Options

Back to Herbed Pork Tenderloin and Potatoes >

Include these items:

Select reviews >

Taste of Home Logo

Herbed Pork Tenderloin and Potatoes

 Herbed Pork Tenderloin and Potatoes
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.
3-4 ServingsPrep: 10 min. Bake: 40 min.


  • 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


  • 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.

2 of 2

Herbed Pork Tenderloin and Potatoes (continued)

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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.