Balsamic Pork Tenderloin and Potatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I got this recipe from clippings from my grandmothers recipe book. I made a few changes and it turned out wonderfully. Super easy to make on a busy night. Ingredients:
1 1/2 lbs pork tenderloin, trimmed of fat as needed |
salt and pepper |
2 tablespoons olive oil, separated |
2 tablespoons fresh rosemary or 2 teaspoons dried rosemary, separated |
2 garlic cloves, minced and separated |
1/4 cup balsamic vinegar |
1 1/2 lbs russet potatoes, scrubbed and cut into 1/4-inch pieces |
1 large yellow onion, halved and cut into wedges |
Directions:
1. Preheat oven to 400*.
2. Rub tenderloin with salt and pepper, half of the rosemary and half of the garlic. Heat 1 T. of the oil in a skillet. Add pork and braise on each side until golden brown on all sides, about 10 minutes. Remove from skillet and put in a greased jelly roll pan.
3. Add vinegar to skillet, scraping bottom to remove brown bits. Add remaining oil, rosemary, and garlic. Add potatoes and onions; toss to coat.
4. Spoon potatoes and onions around pork; drizzle vinegar mixture over pork.
5. Roast for 20-25 minutes or until pork reaches 155*. Let stand 5 minutes before serving.
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