Roasted Pork Tenderloin with Redskin Potatoes and Asparagus

Prep 30 min

Ready 1 hr. 20 min.

Servings 4-6

I recently purchased a couple of pork tenderloins at a butcher shop. Each weighed a little over 1 lb.  I oven roasted them in a 14” x 9” oval oven-safe pan. (You could use a roasting pan or Dutch oven.) I made a rosemary/ garlic/balsamic vinegar marinade. Fresh rosemary adds a unique flavor to any meat. The balsamic vinegar was delicious with the addition of lots of fresh garlic. I also added small red potatoes and fresh asparagus to the pan. I love roasted vegetables. Their flavors complement the pork well.

Ingredients

• 2 pounds boneless pork tenderloin

• 1/4 cup extra virgin olive oil

• 3 Tbs. balsamic vinegar

• 8-10 garlic cloves, smashed

• 1/2- cup fresh rosemary (plus one sprig for garnish)

• ground black pepper and sea salt

• 1/2 lb. small red ruby gold potatoes, washed and quartered

• 1/4 lb. fresh asparagus

Instructions

1. Preheat oven to 350F. and place a rack in the center of the oven.

2. Wash the potatoes and asparagus in a colander and pat dry. Cut potatoes in half.

3.  Sear each side of the tenderloins for about 4-5 minutes over medium heat until it turns golden brown.

4. In a food processor combine olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper. Pulse for about 15 seconds until it becomes smooth.

5. Place the tenderloin in the middle of the pan and spread the glaze over the top. Then flip it and spread the glaze on the bottom. Save some of the glaze for the veggies.

6. Place the potatoes and asparagus on either side of the pork and spread the remaining glaze mixture on them. Sprinkle all with a light coating of ground pepper and salt.

7. Place the pan in the oven and bake for 45 minutes.

8. Remove the pan from the oven and let it rest 10 minutes before serving.

Slice the pork into 1/2 inch slices. Plate it with the potatoes and asparagus. You could also serve this with a loaf of homemade bread.

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Roasted Pork Tenderloin with Redskin Potatoes and Asparagus

Simple to make pork tenderloin that makes a perfect dinner

Course Main Course

Keyword pork, pork tenderloin, tenderloin, roasted pork, Roasted pork tenderloin,, redskin potatoes, potatoes, asparagus, garlic

Prep Time 30 minutes

Cook Time 45 minutes

Ingredients

• 2 lbs. pork tenderloin boneless
• ¼ cup olive oil extra virgin
• 3 Tbs. balsamic vinegar
• 8-10 cloves garlic smashed
• ½ cup rosemary fresh (plus sprig for garnish)
• ground black pepper
• ground sea salt
• ½ lb. red skin potatoes small (red ruby gold)
• ¼ lb. asparagus fresh

Instructions

1. Preheat oven to 350F. and place a rack in the center of the oven.

2. Wash the potatoes and asparagus in a colander and pat dry. Cut potatoes in half.

3. Sear each side of the tenderloins for about 4-5 minutes over medium heat until it turns golden brown.

4. In a food processor combine olive oil, balsamic vinegar, rosemary, garlic, salt, and pepper. Pulse for about 15 seconds until it becomes smooth.

5. Place the tenderloin in the middle of the pan and spread the glaze over the top. Then flip it and spread the glaze on the bottom. Save some of the glaze for the veggies.

6. Place the potatoes and asparagus on either side of the pork and spread the remaining glaze mixture on them. Sprinkle all with a light coating of ground pepper and salt.

7. Place the pan in the oven and bake for 45 minutes.

8. Remove the pan from the oven and let it rest 10 minutes before serving.

9. Slice the pork into 1/2 inch slices. Plate it with the potatoes and asparagus. You could also serve this with a loaf of homemade bread.