Herb Roasted Pork Tenderloin

 I had two small pork tenderloins that were a little under a pound each. Place them in the bag with the marinade and remove most of the air out of the bag prior to closing. Massage the pork really well to ensure even distribution. Place in fridge to marinate, or if short on time (like me) just keep it on the counter for a few minutes.

 While the pork is marinating, get the potatoes ready. I found these little potatoes at Trader Joe’s and thought these would be perfect for roasting. Place them right in a baking dish.

Drizzle in some olive oil, salt, and pepper.

 Toss them with your hands to coat all of the potatoes. Arrange them around the edges of the dish to make room for the tenderloins.

 Remove the pork from the marinade and place in the center of the baking dish. If there’s extra marinade just pour it over the pork…can’t waste that garlic goodness!

Pop in a preheated 425 degree oven for 30 minutes or until the pork reaches 145 degrees (if you have a meat thermometer). The pork should spring back easily if pressed. Do not overcook! I repeat, do not overcook! There is nothing worse than dry pork…well…I could probably think of a thing or two.

Oh how glorious! Smells of fresh herbs and garlic, what could be better? Remove from the oven and cover with foil to rest. The potatoes were perfectly tender but if they aren’t, remove the pork and continue cooking the potatoes until they are fork tender. It is important for the meat to “rest”after cooking to redistribute the juices so when you slice it, it stays inside rather than running all over the cutting board!

Slice the pork on a slight bias and serve with the potatoes. Pour any juices over the pork for added deliciousness. I also sautéed some broccolini in a little olive oil, salt, and red pepper flakes until tender.