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Pork Tenderloins with Roasted Potatoes

 Pork Tenderloins with Roasted Potatoes
My mother found this delicious recipe many years ago, when I was a teenager. Now I make it for my husband, Bob, who adores it.
2 ServingsPrep: 15 min. + marinating Bake: 25 min.


  • 1/4 cup olive oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pork tenderloin (about 3/4 pound)
  • 2 medium red potatoes, cut into chunks


  • In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place
  • half of the marinade in each of two resealable plastic bags. Add
  • pork to one bag and potatoes to the other bag. Seal bags and turn to
  • coat; refrigerate 8 hours or overnight.
  • Preheat oven to 425°. Drain and discard marinades. Place meat and
  • potatoes in a greased 2-qt. broiler-safe baking dish. Bake,
  • uncovered, 20-25 minutes or until potatoes are almost tender. Broil
  • 5 in. from heat for 4-5 minutes or until potatoes are tender and a
  • thermometer inserted in pork reads 160°. Let stand 5 minutes
  • before slicing. Yield: 2 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.