PORK TENDERLOIN RECIPE WITH POTATOES RECIPES

Steps:

• In a small bowl, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 8 hours or overnight., Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 2-qt. broiler-safe baking dish. Bake, uncovered, 20-25 minutes or until potatoes are almost tender. Broil 5 in. from heat for 4-5 minutes or until potatoes are tender and a thermometer inserted in pork reads 160°. Let stand 5 minutes before slicing.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
• Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
• Roast, uncovered, in the preheated oven, for 15 minutes.
• Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
• Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
• Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
• Remove tenderloin from the roasting pan and let rest for 10 minutes.
• Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.