Roasted Pork Tenderloin with Potatoes
- Cook Time: 30 - 35 minutes
- Servings: 4
- Course: Main Dish
Easily roast pork tenderloin and potatoes in the oven with this classic recipe using aluminum foil.
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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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