Let’s hear it for the dishes that bring you yummy, hearty meals without all the stress and hard work! No-Fuss Tenderloin is one of those good ones. The tender, rosy meat marinates in a garlicy, savory sauce that drips down onto the soft, steaming potatoes. All of this takes place in one single sheet pan, so cleaning up the dishes won’t bring you down; you can enjoy the people around you and the food on your plate without breaking a sweat? No-Fuss Tenderloin is worthy of celebration! Now grab a fork and enjoy!
Ingredients
- 1 cup white wine
- 3 rosemary sprigs
- red pepper flakes, to taste
- 5 cloves garlic
- 1/4 cup olive oil
- salt, to taste
- pepper, to taste
- 10 small red or white potatoes, skin-on, washed and cut into quarters
- 1 (6-pound) pork loin, trussed
Directions
Step 1 –Coat a rimmed baking sheet with cooking spray.
Step 2 –In a blender or food processor, blend the white wine, the rosemary, the red chili flakes, the garlic, the olive oil, the salt, and the pepper.
Step 3 –Place the potatoes, cut-side down, around the edges of the prepared baking sheet.
Step 4 –Place the pork directly in the center of the potatoes and season it with the salt and the pepper.
Step 5 –Pour the marinade over the roast and let it drip onto the potatoes.
Step 6 –Allow the pork to marinate for at least 30 minutes or up to overnight.
Step 7 –Preheat the oven to 400 degrees F.
Step 8 –Cook the pork and the potatoes until a thermometer inserted into the center of the pork reads at least 145 degrees F, about 30-40 minutes.
Step 9 –Allow the pork to rest, about 10-15 minutes.
Step 10 –Serve.
