Herb-Rubbed Pork Tenderloin with Roasted Potatoes
- Cook Time: 30 - 35 minutes
- Servings: 4
- Course: Main Dish
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- 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
PREHEAT oven to 425°F.For easy cleanup, line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
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.
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.
BAKE 30 to 35 minutes or until meat thermometer registers 160°F. Let stand 5 minutes before slicing.
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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