Recipe developed by: Renée Kohlman from Sweetsugarbean
This Rosemary and Garlic Roasted Pork Tenderloin and Potatoes is tender and succulent, while the vegetables are lightly caramelized and deeply delicious. Easy enough for a weeknight meal, yet fancy enough for serving to guests.
Preheat the oven to 375ºF. Line two baking sheets with aluminum foil, folding up the sides about 2 inches from the edges to make a “tray” to prevent pork juices from spilling out. Lightly grease the foil with canola oil. Place the pork tenderloin on one of the baking sheets.
In a large bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, honey, rosemary, salt, pepper, and red pepper flakes. Remove 1/3 cup of this and brush it evenly over the pork tenderloin.
Add the chopped potatoes, carrots, and onion to the remaining olive oil mixture. Toss thoroughly, then transfer to the other baking sheet, being sure to scrape all of the mixture out of the bowl. Spread the vegetables in an even layer. Roast the pork and vegetables for 40-50 minutes, until pork reaches an internal temperature of 155ºF (68ºC) when tested in the thickest centre portion. Actual cooking time will vary according to the oven. Remove the baking sheet of pork tenderloin and tent with aluminum foil. Let the meat rest for 5 -10 minutes. If the potatoes and carrots are not fully cooked, let them roast 5-10 minutes longer until browned and tender.
Slice the pork tenderloin and arrange onto a platter along with the roasted vegetables. Drizzle with the pan juices and garnish with fresh rosemary sprigs.
Serving Size 397 g
Servings 6
- Amount Per Serving
- Calories 350
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 100mg34%
- Sodium 280mg12%
- Potassium 1478mg43%
- Total Carbohydrate 34g12%
- Dietary Fiber 6g24%
- Sugars 7g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 375ºF. Line two baking sheets with aluminum foil, folding up the sides about 2 inches from the edges to make a “tray” to prevent pork juices from spilling out. Lightly grease the foil with canola oil. Place the pork tenderloin on one of the baking sheets.
In a large bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, honey, rosemary, salt, pepper, and red pepper flakes. Remove 1/3 cup of this and brush it evenly over the pork tenderloin.
Add the chopped potatoes, carrots, and onion to the remaining olive oil mixture. Toss thoroughly, then transfer to the other baking sheet, being sure to scrape all of the mixture out of the bowl. Spread the vegetables in an even layer. Roast the pork and vegetables for 40-50 minutes, until pork reaches an internal temperature of 155ºF (68ºC) when tested in the thickest centre portion. Actual cooking time will vary according to the oven. Remove the baking sheet of pork tenderloin and tent with aluminum foil. Let the meat rest for 5 -10 minutes. If the potatoes and carrots are not fully cooked, let them roast 5-10 minutes longer until browned and tender.
Slice the pork tenderloin and arrange onto a platter along with the roasted vegetables. Drizzle with the pan juices and garnish with fresh rosemary sprigs.