Herb-Crusted Pork Tenderloin with Roasted Apples and Potatoes
Equipment
- Baking sheet
- Mixing bowl
- Oven
Ingredients
- 1 1/2 pounds pork tenderloin
- 3 tablespoons olive oil
- 3 tablespoons chopped fresh rosemary, thyme, and parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 medium apples, cored and sliced
- 1 1/2 pounds baby potatoes, halved
Instructions
- Heat the oven to 425 degrees and line a large baking sheet with parchment or foil.
- Stir together 2 tablespoons olive oil, the chopped herbs, minced garlic, salt, and pepper in a small bowl.
- Rub the herb mixture evenly over the pork tenderloin.
- Toss the apple slices and potato halves with the remaining 1 tablespoon olive oil and a light sprinkle of salt and pepper.
- Place the pork on the baking sheet and arrange the apples and potatoes around it in a single layer.
- Roast for 25 to 30 minutes until the pork reaches 145 degrees in the center and the potatoes are tender and browned.
- Rest the pork for 5 minutes before slicing and serving with the roasted apples and potatoes.
Notes
Use a mix of sweet and tart apples so they hold their shape and add contrast to the savory pork. If the potatoes finish before the pork, remove them early to keep them from over-softening. Leftovers reheat well in a 350-degree oven for 10 minutes to restore crisp edges on the potatoes.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven
Cuisine: American
Equipment: Baking sheet, Mixing bowl, Oven