By Sydney Battle
Preheat your oven to 200°C (392°F).
Wash the baby potatoes and cut them in half.
In a large mixing bowl, combine the baby potatoes with 1 tablespoon of olive oil, half of the rosemary, half of the salt, and half of the black pepper. Toss until well coated.
Spread the potatoes on a baking sheet in a single layer. Place them in the oven to roast for 20 minutes.
While the potatoes are roasting, prepare the pork tenderloin. Rub the pork tenderloin with the remaining rosemary, salt, and black pepper.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Sear the pork tenderloin on all sides until golden brown, approximately 3 minutes per side.
Remove the potatoes from the oven, add the roasted carrots to the baking sheet, and place the pork tenderloin on top of the vegetables.
Return the baking sheet to the oven and roast everything together for an additional 15 minutes, or until the pork reaches an internal temperature of 63°C (145°F).
Remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted potatoes and carrots.
How did this recipe turn out? Let others know!
to rate this recipe
This Dinner Main Course Roast recipe is ready in 45 minutes and features Pork tenderloin, Baby potatoes, Roasted carrots and other delicious ingredients. Contains 480 calories total.
Preheat your oven to 200°C (392°F).
Wash the baby potatoes and cut them in half.
In a large mixing bowl, combine the baby potatoes with 1 tablespoon of olive oil, half of the rosemary, half of the salt, and half of the black pepper. Toss until well coated.
Spread the potatoes on a baking sheet in a single layer. Place them in the oven to roast for 20 minutes.
While the potatoes are roasting, prepare the pork tenderloin. Rub the pork tenderloin with the remaining rosemary, salt, and black pepper.
Heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
Sear the pork tenderloin on all sides until golden brown, approximately 3 minutes per side.
Remove the potatoes from the oven, add the roasted carrots to the baking sheet, and place the pork tenderloin on top of the vegetables.
Return the baking sheet to the oven and roast everything together for an additional 15 minutes, or until the pork reaches an internal temperature of 63°C (145°F).
Remove the baking sheet from the oven and let the pork rest for 5 minutes before slicing.
Serve the sliced pork tenderloin alongside the roasted potatoes and carrots.
Calories per Serving: 480
Your Rating:
