Roast Pork Tenderloin with Rosemary Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
350 g Pork tenderloin1 T olive oil1/2 T orange rind1 T dried rosemary1/2 T fennel seed1/2 t cinnamondash pepper2 medium baking potatoes, cut into 1 inch cubes1/2 T olive oil1/2 T rosemary1 t dijon mustard
Combine 1/2 T olive oil in a bowl with orange rind, 1/2 T rosemary, fennel seed, and cinnamon. Season with pepper and stir to combine. Rub marinade over pork until well coated. Cover and refrigerate for several hours if time permits, or ideally overnight.
Preheat oven to 425 F. Place pork tenderloin into a deep roasting pan and roast for 15 minutes.
Meanwhile place potatoes in a medium saucepan of water and bring to boil. Cook for 5 minutes, or until half cooked, then drain and pat dry. Toss with 1/2 T olive oil, 1/2 T rosemary, and pepper. Transfer to a separate baking tray and roast on shelf under pork.
Reduce oven temperature to 375 F and roast pork and potatoes for a further 35 min - 45 min, or until meat juices are running slightly pink when tested with a sharp pointed knife. Potatoes should be golden and crunchy by this stage. Remove pork from roasting pan and transfer to a plate. Cover with foil and allow to rest for 10 minutes whilst you make sauce.
Pour 1/4 - 1/2 cup water into bottom of roasting pan. Using a wooden spoon scrape any meat sediments from bottom of pan. Place pan over medium-high heat. Cook, stirring for 5 minutes, or until sauce has reduced. Stir in mustard and pour in any additional meat juices from resting meat. Season to taste with pepper.
Makes about 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user WARLOCKSMISTRES.
Preheat oven to 425 F. Place pork tenderloin into a deep roasting pan and roast for 15 minutes.
Meanwhile place potatoes in a medium saucepan of water and bring to boil. Cook for 5 minutes, or until half cooked, then drain and pat dry. Toss with 1/2 T olive oil, 1/2 T rosemary, and pepper. Transfer to a separate baking tray and roast on shelf under pork.
Reduce oven temperature to 375 F and roast pork and potatoes for a further 35 min - 45 min, or until meat juices are running slightly pink when tested with a sharp pointed knife. Potatoes should be golden and crunchy by this stage. Remove pork from roasting pan and transfer to a plate. Cover with foil and allow to rest for 10 minutes whilst you make sauce.
Pour 1/4 - 1/2 cup water into bottom of roasting pan. Using a wooden spoon scrape any meat sediments from bottom of pan. Place pan over medium-high heat. Cook, stirring for 5 minutes, or until sauce has reduced. Stir in mustard and pour in any additional meat juices from resting meat. Season to taste with pepper.
Makes about 3 servings.
Number of Servings: 3
Recipe submitted by SparkPeople user WARLOCKSMISTRES.
Nutritional Info Amount Per Serving
- Calories: 384.0
- Total Fat: 14.3 g
- Cholesterol: 88.5 mg
- Sodium: 114.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 6.8 g
- Protein: 36.1 g
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