Roasted Pork Tenderloin and Red Potatoes

By 1For_Him

Ingredients

• 1/2 * 1/2 cup olive oil
• 4 * 4 garlic cloves, minced
• 3 * 3 teaspoons dried rosemary, crushed
• 1 * 1 teaspoon salt
• 1/2 * 1/2 teaspoon pepper
• 2 * 2 pork tenderloins (about 1 1/2 pounds)
• 4 * 4 medium red potatoes, cut into chunks

Details

Servings 4

Preparation

Step 1

Prep: 15 min. + marinating Bake: 30 min.

In a bowl, combine the oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinades. Place meat and potatoes in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 425° for 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a meat thermometer inserted in the pork reads 160°. Let stand for 5 minutes before slicing. Yield: 2 servings.


Pork Tenderloins with Roasted Potatoes published in Cooking for One or Two Cookbook , p182