Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. pork tenderloin, trimmed | ||
| Salt and pepper, to taste | ||
| 2 tbsp. chopped fresh rosemary or 2 tsp dried rosemary, divided | ||
| 2 large garlic cloves, finely chopped, divided | ||
| 2 tbsp. Hy-Vee Select olive oil, divided | ||
| ¼ c. Hy-Vee Select balsamic vinegar | ||
| 1 lbs. red potatoes, cut into 1/2-inch wedges |
Directions
- Preheat oven to 400 degrees. Season pork with salt and pepper to taste. Rub pork evenly with half the rosemary and half the garlic. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add pork; cook 10 minutes, turning to brown all sides. Remove skillet from heat. Transfer pork to a 15-by-10-inch jellyroll pan or broiler pan. Set aside.
- Return skillet to medium-low heat. Add vinegar, scraping pan to loosen any browned bits. Remove skillet from heat; stir in remaining oil, rosemary and garlic. Add potatoes; toss to coat.
- Spoon potatoes around pork; pour vinegar mixture over pork. Roast 15 to 20 minutes or until an instant-read thermometer inserted into the pork registers 145 degrees. Remove pork from oven, leaving potatoes to roast an additional 5 to 10 minutes or until tender. Let pork rest 5 minutes before thinly slicing and serving with potatoes.
Nutrition facts
Servings
475 Calories per serving
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 160mg
- Sodium: 115mg
- Total Carbohydrates: 21g
- Protein: 54g
Recipe Source:
Try-Foods International.