Denise Dowd of St. Louis, Missouri shares this mouthwatering meal-in-one. We doubled the number of rosemary-seasoned pork tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for another recipe.—Denise Dowd, St. Louis, Missouri
- 1/2 cup olive oil
- 3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- 2 teaspoons minced garlic
- 2 teaspoons dried minced onion
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon seasoned salt
- 1 teaspoon coarsely ground pepper
- 1 teaspoon ground mustard
- 2 pork tenderloins (1 pound each)
- 1 pound small red potatoes, quartered
- In a small 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 1 pound leftover pork.
Originally published as Herbed Pork and Potatoes in Simple & Delicious September/October 2006, p57
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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