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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
  • Total Time
    Prep: 10 min. Bake: 40 min.
  • Makes
    3-4 servings with potatoes plus 1 pound leftover pork

Ingredients

  • 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

Directions

  • 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 thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.
Nutrition Facts
4 ounce-weight: 463 calories, 31g fat (5g saturated fat), 63mg cholesterol, 432mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 25g protein.

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