Pork Tenderloin with Roasted Potatoes
This pork tenderloin with roasted potatoes is full of flavor and easy to make. Perfect for a family dinner or delicious for serving guests at a holiday meal.
Prep Time6 hrs 15 mins
Cook Time40 mins
Resting Time5 mins
Servings: 4 people
- 1 Pork Tenderloin silver skin removed
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup red wine vinegar
- Juice of 1 lemon
- 2 tbsp Worcestershire sauce
- 2 tbsp fresh parsley finley chopped
- 2 tsp dry mustard
- 4 cloves garlic minced
- Pan scrapings from Pork Tenderloin
- 1/2 cup chicken broth
- 3 tbsp pork marinade thoroughly mixed
- 2 tbsp butter
Roasted Potato Ingredients
- red skin potatoes halved
- 1-2 tbsp olive oil
- Lawry's season salt
- 1 tbsp Fresh Rosemary roughly chopped
Combine all marinade ingredients. Reserve 3 tablespoons for the pan sauce and set aside. Place the pork tenderloin and marinade in a Ziploc bag and marinate for at least 6 hours, but preferably overnight.
Preheat oven to 350 degrees. Prepare a baking sheet with aluminum foil.
In a hot skillet over medium-high heat, sear each side of the pork tenderloin (about 2-3 minutes on each side). Place the mean on prepared foil pan. DO NOT CLEAN THIS SKILLET! You will use it to make the pan sauce.
In a medium bowl, mix halved potatoes with olive oil, Lawry's season salt, and chopped rosemary. Stir until potatoes are evenly coated. Add to foil pan surrounding the meat.
Place baking sheet in the oven and cook for 40-45minutes or until the meat has reached 150 degrees.
Remove from oven and let meat rest for at least 5 minutes before slicing.
Meanwhile, place the skillet that was used to sear the meat back on the stove over medium heat. Add the chicken broth and scrape up all browned pieces from the bottom of the pan. Add the 3 tablespoons of reserved marinade and boil down for 2-3 minutes. Add the butter and stir until melted. Remove from heat and pour over the sliced tenderloin.