By Miriam Klein
Preheat the oven to 425°F (220°C).
Trim the pork tenderloin of any visible fat or silver skin.
In a small bowl, mix together 1 tablespoon of olive oil, 2 teaspoons of rosemary, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Rub this mixture evenly over the pork tenderloin.
Place the pork tenderloin on a baking sheet lined with aluminum foil or parchment paper.
Wash the baby potatoes and cut them in half. In a separate bowl, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange the potatoes around the pork on the baking sheet.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the potatoes are tender.
While the pork and potatoes are roasting, cut the broccoli into florets and steam them in a steamer basket over boiling water for about 5-7 minutes, or until tender but still bright green.
Remove the tenderloin from the oven, cover it loosely with foil, and let it rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with roasted herb potatoes and steamed broccoli.
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This Main Course Dinner recipe is ready in 50 minutes and features pork tenderloin, baby potatoes, broccoli and other delicious ingredients. Contains 480 calories total.
Preheat the oven to 425°F (220°C).
Trim the pork tenderloin of any visible fat or silver skin.
In a small bowl, mix together 1 tablespoon of olive oil, 2 teaspoons of rosemary, 2 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Rub this mixture evenly over the pork tenderloin.
Place the pork tenderloin on a baking sheet lined with aluminum foil or parchment paper.
Wash the baby potatoes and cut them in half. In a separate bowl, toss them with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange the potatoes around the pork on the baking sheet.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C) and the potatoes are tender.
While the pork and potatoes are roasting, cut the broccoli into florets and steam them in a steamer basket over boiling water for about 5-7 minutes, or until tender but still bright green.
Remove the tenderloin from the oven, cover it loosely with foil, and let it rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with roasted herb potatoes and steamed broccoli.
Calories per Serving: 480
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