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Herb-Rubbed Pork Tenderloin with Roasted Potatoes

Herb-Rubbed Pork Tenderloin with Roasted Potatoes

  • Cook Time: 30 - 35 minutes
  • Servings: 4
  • Course: Main Dish

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Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons dried basil, crushed
  • 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1 (12 to 16 oz.) pork tenderloin
  • 2 cloves garlic
  • 1 (2x1-inch ) piece lemon peel
  • 1 pound baby red-skin potatoes, quartered
  • 1/2 teaspoon seasoned salt

Directions

Step 1

PREHEAT oven to 425°F.For easy cleanup, line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.

Step 2

COMBINE olive oil, basil, rosemary and salt in a large bowl. Place pork tenderloin in foil-lined pan. Sprinkle and rub 2/3 of olive oil and herb mixture over pork, turning to coat evenly. Cut each garlic clove into 6 slices. Cut lemon peel crosswise into twelve 1–inch long strips. Cut 12 small slits in top of pork; place a garlic slice and a lemon peel strip in each slit.

Step 3

ADD potatoes and seasoned salt to bowl with remaining olive oil and herb mixture.Stir to coat potatoes. Arrange potatoes in an even layer around pork.

Step 4

BAKE 30 to 35 minutes or until meat thermometer registers 160°F. Let stand 5 minutes before slicing.

Step 5

REYNOLDS KITCHENS TIPS:To line pan, flip pan upside down. Press a sheet of foil around pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan. Fresh herbs can be substituted for dried. Use 1 tablespoon fresh herbs for each teaspoon dried herbs.

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