INGREDIENTS
1
(2-lb.) boneless pork tenderloin
Kosher salt
Freshly ground black pepper
2 lb.
baby potatoes, quartered
1/2 c.
plus tbsp. extra-virgin olive oil, divided
1/4 c.
maple syrup
3
cloves garlic, minced
1 tbsp.
whole grain mustard
2 tsp.
freshly chopped rosemary, plus more for garnish
1/4 tsp.
red pepper flakes
Method
Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.
In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin.
Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.
Garnish with more rosemary to serve.
No comments:
Post a Comment