Herb Roasted Pork
Pork tenderloins often come two per package. With the potatoes, a 1-pound tenderloin serves 4 people. I usually use both when making this dish, then slice up the remaining tenderloin for pork barbecue, sandwiches, or to add to egg noodles with pork gravy for a quick casserole.
Ingredients
Two 1-pound pork tenderloins
1 lb. small red potatoes, quartered
½ cup olive oil
1 tsp. thyme
2 tsps. minced garlic
2 tsps. dried minced onion
1/2 tsp. dried rosemary
1 tsp. ground mustard
1 tsp. seasoned salt
1 tsp. black pepper, coarsely ground
Directions
Put pork in a large baking pan. Combine herbs, spices and olive oil in a small bowl. Drizzle about half of the mixture over the pork, then toss the potatoes with the remaining half. Place potatoes in the baking pan around the tenderloins.
Bake uncovered at 375°F for 45 minutes or until a meat thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing. Makes 4 servings (plus 1 leftover tenderloin!).
