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