Roast Pork Tenderloin
A pork tenderloin is a long thin strip of meat from the loin of the pig. It is usually on the smaller side, but an extremely tender cut of meat. It makes it easy to cook quickly without worry of needing to marinade for a long time to help tenderize it. Look for the largest tenderloin you can find, but try to find one that isn’t already marinated. They are often sold in packages with a marinade, but we are making our own glaze here. Our rosemary glaze is so good on the pork and helps flavor the potatoes making them absolutely incredible. If you use large potatoes they may need more time to cook through. Remove the tenderloin from the oven and tent with foil to keep warm while you continue to roast the potatoes or give the potatoes extra time before adding the tenderloin on top. You can also add in some carrots and red onions in place of some of the potatoes for more veggie options!
- Serves: 6 servings
- Prep Time: 10 mins
- Total Time: 1 hour 20 mins
- 2 lb. baby potatoes, quartered
- Kosher salt
- Freshly ground black pepper
- 1 (2-lb.) boneless pork tenderloin
- 1/4 c. plus 2 tbsp. extra-virgin olive oil, divided
- 1/4 c. maple syrup
- 3 cloves garlic, minced
- 1 tbsp. whole grain mustard
- 2 tsp. freshly chopped rosemary, plus more for garnish
- 1/4 tsp. red pepper flakes
- Preheat oven to 400°. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Roast until starting to turn golden, about 40 minutes.
- Season tenderloin with salt and pepper all over, then place on top of potatoes.
- In a small bowl, whisk together remaining 1/4 cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin and pour any extra over the potatoes.
- Roast for another 20 minutes or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.
- Garnish with more rosemary to serve.
Recipe and photo from Delish