Roast Pork Tenderloin with Potatoes
This elegant Roast Pork Tenderloin with Potatoes recipe features tender, juicy pork in a savory mustard and herb sauce, with crisply roasted baby potatoes. Quick, healthy, and mouthwateringly flavorful!
Servings: 8
Ingredients
FOR THE POTATOES
- 2 tablespoons olive oil
- 2 pounds baby potatoes, quartered
- 1 teaspoon dried rosemary
- salt and fresh ground black pepper, to taste
FOR THE PORK TENDERLOIN
- 3 tablespoons olive oil
- 3 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon whole grain mustard
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- salt and fresh ground black pepper, to taste
- 2 pound pork tenderloin
Instructions
- Preheat oven to 400˚F.
- Place cut potatoes in a 9x13 baking dish.
- To the potatoes add 2 tablespoons olive oil, and season with rosemary, salt, and pepper; toss to combine.
- Bake for 35 minutes.
- In the meantime, prepare the pork tenderloin.
- In a mixing bowl combine olive oil, honey, garlic, mustard, rosemary, thyme, salt, and pepper; whisk until thoroughly combined.
- Brush the pork tenderloin with the honey mixture.
- Place the pork tenderloin over the potatoes and pour any remaining honey mixture over the potatoes and pork.
- Bake for 22 to 25 minutes, or until potatoes are tender and tenderloin is cooked through. Pork is cooked through when internal temperature registers at 145˚F. Do NOT cook any longer because the pork will be dry.
- Remove from oven and let stand about 5 minutes before cutting and serving.
Nutrition
Serving: 8ounces | Calories: 328kcal | Carbohydrates: 27g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 88mg | Potassium: 937mg | Fiber: 3g | Sugar: 7g | Vitamin A: 9IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 2mg
