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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 3 |
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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. 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:
1. 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.
2. 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 leftover pork.
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