This right here is how you do pork. Roast Pork and Potatoes brings the classic partnership of savory pork and golden, fluffy potatoes back together for another smash hit. The pork is succulent, juicy, and coated in a tangy, sweet maple-mustard-herb spread. The potatoes are crispy and ready to soak up the drippings. Everything is there, ready to impress when Roast Pork and Potatoes is on the table, leaving your tastebuds eager to appreciate every last bite!
Ingredients
- 2 pounds baby potatoes, quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 (2-pound) pork tenderloin, boneless
- 1/4 cup maple syrup
- 3 cloves garlic, minced
- 1 tablespoon whole grain mustard
- 2 teaspoons rosemary, freshly chopped, plus more for garnish
- 1/4 teaspoon red pepper flakes
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Place the potatoes in a 9×13-inch baking dish.
Step 3 –Drizzle the potatoes with 2 tablespoons of the olive oil and season them with the salt and the pepper.
Step 4 –Roast the potatoes until they start to turn golden, about 40 minutes.
Step 5 –Season the pork tenderloin all over with the salt and the pepper.
Step 6 –Place the tenderloin over the potatoes.
Step 7 –In a small bowl, whisk together the remaining olive oil, the maple syrup, the garlic, the mustard, the rosemary, the red pepper flakes, the salt, and the pepper.
Step 8 –Brush the oil mixture over the tenderloin, pouring any extra over the potatoes.
Step 9 –Roast until the potatoes are tender and the tenderloin is cooked through at 145 degrees F, about 20 minutes.
Step 10 –Garnish with the rosemary and serve.
