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Rosemary Pork and Potatoes

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


  • 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.
Nutritional Facts: 1 serving (4 ounces) equals 463 calories, 31 g fat (5 g saturated fat), 63 mg cholesterol, 432 mg sodium,

2 of 2

Rosemary Pork and Potatoes (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 25 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.