Herb-Roasted Pork Tenderloin
Minutes Prep Time: 45
Minutes Total Time: 90
Servings: 4
Difficulty: Intermediate
Minutes Prep Time: 45
Minutes Total Time: 90
Servings: 4
Difficulty: Intermediate
2 teaspoons minced garlic
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 pound pork tenderloin
1-1/2 pounds new potatoes, scrubbed, quartered
2 tablespoons butter
1/2 cup chopped onion
1/4 cup dry white wine (such as Pinot Blanc or Chardonnay)
1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
1/3 cup lower sodium beef broth
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 40 mg | 4% |
Carbohydrate | 38 g | 13% |
Cholesterol | 85 mg | 28% |
Total Fat | 9 g | 14% |
Iron | 3 mg | 14% |
Calories | 366 kcal | 18% |
Sodium | 778 mg | 32% |
Protein | 30 g | 59% |
Saturated Fat | 5 g | 23% |
Sugars | 5 g | 0 |
Vitamin C | 30 mg | 51% |
Preheat oven to 425°F. Combine garlic, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper in small bowl; rub mixture over pork.
Place potatoes in 13x9-inch baking dish; sprinkle with remaining salt and pepper. Place pork on top of potatoes. Bake 40 to 45 minutes or until pork reaches an internal temperature of 160°F in center.
Meanwhile, melt butter in large skillet over medium heat. Add onion and cook until tender, about 8 minutes. Add wine; cook until almost evaporated, about 5 minutes. Add undrained tomatoes and broth; cook until liquid is reduced by half, about 10 minutes. Remove from heat; keep warm.
When pork is done, place on plate and let stand 5 minutes. Add tomato mixture to potatoes; toss. Cut pork into 1/3-inch thick slices; serve with potato mixture.
Herb-Roasted Pork Tenderloin