Name: Rosemary and Garlic Roasted Pork Tenderloin and Potatoes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Ingredients: 900 g pork tenderloin (2 pieces); ½ cup extra virgin olive oil; ¼ cup balsamic vinegar; 2 Tbsp grainy Dijon mustard; 3 garlic cloves, minced; 4 tsp honey; 1 Tbsp finely chopped fresh rosemary (or 1 1/2 tsp dried); 2 tsp salt; ½ tsp black pepper; ¼ tsp red pepper flakes; 2 lbs baby potatoes, halved lengthwise; 1 lb carrots, chopped into 1/4-inch thick pieces; half of an onion, sliced into thick wedges; fresh rosemary sprigs for garnish

Ingredients

900 g pork tenderloin (2 pieces)

½ cup extra virgin olive oil

¼ cup balsamic vinegar

2 Tbsp grainy Dijon mustard

3 garlic cloves, minced

4 tsp honey

1 Tbsp finely chopped fresh rosemary (or 1 1/2 tsp dried)

2 tsp salt

½ tsp black pepper

¼ tsp red pepper flakes

2 lbs baby potatoes, halved lengthwise

1 lb carrots, chopped into 1/4-inch thick pieces

half of an onion, sliced into thick wedges

fresh rosemary sprigs for garnish

Instructions

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.