Oven roasted juicy pork tenderloin coated with whole grain mustard, rosemary and thyme, paired with roasted red skin potatoes with garlic and rosemary. Simply add a salad or some steamed vegetables for a balanced meal. Oven: 35 minutes if thawed.
Preparation: Thaw completely. If frozen or partially frozen defrost in microwave.
Cooking Instructions: Preheat oven to 400ºF. Remove pork from paper, scraping any extra marinade and spread on pork. Place pork in a baking pan, tucking thin end under to create a roast of even thickness if applicable. Then empty bag of potatoes around the pork. Place pan in the oven and roast for 35 minutes or until internal temperature of pork is 150F on an instant read thermometer. Stir potatoes half way through to brown potatoes evenly. When done baking, transfer pork to a cutting board and tent with foil. Let rest for 3-5 minutes before carving.
Sides: Tossed Salad or Roasted Asparagus and Rolls
Herb Roasted Pork Tenderloin with Rosemary Potatoes
Serving Size: 5oz pork with 3oz potatoes
Servings Per Package: 3
Amount Per Serving
Calories From Fat: 63
Total Fat: 6.9g
Trans Fat: 0g
Saturated Fat: 1.8g
Total Carbohydrates: 19g
Dietary Fiber: 2g
Calcium: 18% DV
Iron: 2% DV
* Percent Daily Values (DV) are based on a 2,000 calorie diet.