Servings: 4 Prep Time: 10 min. Cook Time: 30 min. Flavor the potatoes and pork with a mixture of olive oil, rosemary and garlic and you have a family dinner that is just as delicious as it is simple. We serve it with the salad tossed with sun-dried tomato vinaigrette (it tastes great on the pork too). |
• 1/4 cup(s) olive oil
• 1 tsp rosemary (dried)
• 1 tbsp garlic, minced
• 1 1/2 lb red potatoes (small), quartered
• 1 1/2 lb pork tenderloin
|  | 1. Preheat oven to 400 degrees.
2. Mix together the olive oil, garlic, and rosemary. Season generously with kosher salt and ground black pepper.
3. Quarter the potatoes (the pieces should all be similar size) and toss with half of the olive oil mixture. Coat the pork tenderloin with the remaining olive oil mixture.
4. Heat an oven proof grill pan, saute pan or roasting pan over medium-high heat. Add the potatoes and pork and sear the pork on all sides (about 5 total minutes). Slide the pan in the oven and roast for about 20 minutes. Flip the pork and potatoes and cook for about 5 - 10 more minutes.
5. Slice the pork and serve in a dish surrounded by the brown and crispy potatoes. |
