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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.
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    3-4 servings with potatoes plus leftover pork

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

Directions

  • 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 thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.
Nutrition Facts
4 ounce-weight: 591 calories, 45g fat (7g saturated fat), 63mg cholesterol, 623mg sodium, 22g carbohydrate (2g sugars, 3g fiber), 26g protein.

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Reviews

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Average Rating:
  • browns19fan
    Apr 16, 2018

    For two people, I cut the marinade ingredients by 2/3 and cooked one-half of a pork tenderloin (about 9 ounces) and 1/2 pound of potatoes. I substituted dried sage for the thyme. I started the potatoes 10 minutes before adding the pork, since the baking time is a bit long. We both found the meal delicious.

  • LauraManning
    Jul 11, 2012

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

  • kristenmarielee
    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.