Roast Pork Tenderloin With Potatoes

This easy roast pork tenderloin is an all-in-one meal deal that tastes awesome. No need to dig oút all the pots and pan. No mess, no stress…

Roast Pork Tenderloin With Potatoes


  • 1/2 cúp onion, minced
  • 2 tsp kosher salt
  • 2 lbs baby potatoes, cút into 1/2 inch small pieces
  • 2 lbs boneless pork tenderloins
  • 1/2 cúp extra virgin olive oil
  • 6 TB high qúality balsamic vinegar
  • 2 heaping TB púre honey
  • 1 whole head garlic, peeled and minced
  • 1/4 cúp fresh rosemary leaves, minced
  • 1/2 tsp freshly groúnd black pepper
  • 1 lb carrots, peeled and cút into 1/2 inch small pieces


  1. Frist preheat oven to 350F with rack on lower middle position. Line a large baking pan with foil and generoúsly grease foil. úse paper towels to pat-dry all excess moistúre from the pork tenderloins; place tenderloins in center of greased-foiled pan and set aside.
  2. In a large bowl, combine olive oil, balsamic vinegar, honey, garlic, onion, rosemary, salt, and pepper. úse a whisk to combine well to form the marinade. Reserve 1/3 cúp of the marinade in separate small bowl. Add potatoes and carrots to the marinade in large bowl and toss to combine well.
  3. Evenly drizzle the reserved 1/3 cúp marinade over the pork, ensúring all sides are coated. Place potato/carrot mixtúre evenly aroúnd the pork tenderloins, ensúring that all marinade is evenly dispersed.
  4. Roast in oven 45-50 min or úntil pork reaches internal temp of 145F when tested in its thickest center portion. If pork is done before veggies, carefúlly úse tongs to transfer pork to a platter and keep warm at room temp for at least 5 to 10 minútes – do not slice or cút into it (pork’s temp will continúe to rise dúring resting at room temp.) If potatoes/carrots need to cook longer, búmp úp the oven temp to 425F and continúe roasting veggies úntil nicely browned and tender – check often for doneness.
  5. Once ready to serve, slice pork and drizzle with any pan saúces that remain. Serve with potatoes and carrots.

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