HERBED PORK TENDERLOIN AND POTATOES

Herbed Pork Tenderloin and Potatoes image

From St. Louis, Missouri, Denise Dowd shares this mouthwatering meal-in-one. We tripled the number of rosemary-seasoned tenderloins, so you can serve one with the potatoes for a family dinner, then save the leftover pork for the next two recipes.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 3-4 servings with potatoes plus leftover pork.

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
4-1/2 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
6 garlic cloves, minced
1 tablespoon dried minced onion
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons seasoned salt
1-1/2 teaspoons coarsely ground pepper
1-1/2 teaspoons ground mustard
3 pork tenderloins (1 pound each)
1 pound small red potatoes, quartered

Steps:

In a bowl, combine the first eight ingredients. Place the pork in a large shallow baking pan. Drizzle with three-fourths of the herb mixture. Toss potatoes with remaining herb mixture; place around pork., Bake, uncovered, at 375° for 40-45 minutes or until a thermometer reads 160° and potatoes are tender. Let pork stand for 5 minutes before slicing.

Nutrition Facts : Calories 591 calories, Fat 45g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 3g fiber), Protein 26g protein.