Imagine a dinner that transforms an ordinary weeknight into a gourmet experience, with minimal effort and maximum flavor. This Herbed Pork Tenderloin with Oven Roasted Fingerling Potatoes is your ticket to culinary excellence, combining the rich, succulent taste of perfectly seasoned pork with crispy, herb-infused potatoes that will have everyone at your table begging for seconds. Get ready to elevate your home cooking game and impress even the most discerning food critics in your family!
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pork tenderloin
- 1 pound fingerling potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). This high temperature will ensure a crispy exterior on the potatoes and help sear the pork tenderloin.
- Prepare the herb mixture by combining chopped fresh rosemary, thyme, salt, and pepper in a small bowl. Mix thoroughly to distribute the herbs evenly.
- Pat the pork tenderloin dry with paper towels to remove excess moisture. This helps achieve better browning and seasoning adherence.
- Rub the pork tenderloin generously with 1 tablespoon of olive oil, then coat completely with the prepared herb mixture, pressing the herbs into the meat.
- In a large baking sheet, toss the halved fingerling potatoes with the remaining 1 tablespoon of olive oil, and season with additional salt and pepper.
- Arrange the potatoes cut-side down on the baking sheet, creating space in the center for the pork tenderloin.
- Place the seasoned pork tenderloin in the center of the baking sheet, positioning it between the potatoes.
- Roast in the preheated oven for approximately 35 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and the potatoes are golden and crisp.
- Remove from the oven and let the pork rest for 5-7 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender result.
- Slice the pork tenderloin against the grain into medallions and serve alongside the roasted fingerling potatoes.
Tips
- Temperature is Key: Always use a meat thermometer to ensure your pork reaches exactly 145°F for optimal juiciness and safety.
- Herb Freshness Matters: Use fresh rosemary and thyme for the most vibrant flavor. If using dried herbs, reduce the quantity by about two-thirds.
- Pat Meat Dry: Always pat the pork tenderloin dry before seasoning to help create a beautiful, flavorful crust.
- Let It Rest: Never skip the resting period after cooking. This allows the meat's juices to redistribute, ensuring each slice is tender and moist.
- Potato Placement: Arrange potatoes cut-side down for maximum crispy surface area and even roasting.
- Oil Distribution: Use a pastry brush to evenly distribute olive oil on both the pork and potatoes for consistent browning.
Nutrition Facts
Calories: 246kcal
Carbohydrates: g
Protein: g
Fat: 12g
Saturated Fat: g
Cholesterol: 30mg
