Small Recipes...Pork Tenderloins with Roasted Potatoes for Two


We love pork tenderloins; they are very tender when prepared properly.  They take just a short time to roast, depending on the size, and you can easily make them in a toaster oven, with potatoes roasted at the same time.  No need to peel the potatoes, just cut them in chunks and marinate. 
If you have one of the oven meat thermometers this is the time to use it; as overcooking the meat makes it tougher.  I also use an instant read thermometer; check a little before the time is up to see how close it is to done.
This is a very nice easy-to-make special occasion meal for two, with the bonus of some slices of pork left for delicious sandwiches. 
                    
      Pork Tenderloins with Roasted Potatoes for Two
     1/4      cup  olive oil
  2             teaspoons  minced garlic
  1 1/2      teaspoons  dried rosemary -- crushed
     1/2      teaspoon  salt
     1/4      teaspoon  pepper
  1             pork tenderloin (about 1 pound)
  8             ounces medium red potatoes -- cut into chunks   
  1             slice  bacon
In a glass measuring cup, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 4-8 hours or overnight.
Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 7 x 11" metal pan with rack.  Top meat with bacon slice lengthwise.
Bake, uncovered, 30-35 minutes until potatoes are tender and a thermometer inserted in pork reads 145°.  DON'T OVERBAKE.   Let stand 5 minutes before slicing.

4 comments:

  1. Looks delicious...I need to try this one. Have a great day!

    ReplyDelete
  2. Thanks for this recipe. Can't wait to try it. I made your recipe for Split Pea Soup yesterday and it is wonderful!

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    Replies
    1. Excellent! Its certainly the weather for soup here!
      We like this recipe too: Small Recipe Split Pea Soup

      Delete

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