Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Sliced Carrots, and...

Dinner Tonight: Herb Crusted Pork Tenderloin w/ Roasted Red Potatoes, Sliced Carrots, and Whole in Bread

 I had no clue for what to have for dinner tonight until I came across Pork Tenderloin that Walmart had on sale and I knew I had my dinner! I had tried this recipe a couple of weeks ago and it turned out one of the best Pork Tenderloins I had ever had. I preheated the oven to 475 degrees F.  I placed the pork loin on a rack in a roasting pan. I then combined Sea Salt, Extra Virgin Olive Oil, Minced Garlic, Thyme, Rosemary, and Basil in a small bowl. Then with my fingers, massaged the mixture onto the pork loin, covering all of the meat and fat. I roasted the pork for 30 minutes, make sure you have your stove overhead fan running as it start to smaoke somewhat after about 20 minutes. I then reduced the heat to 425 degrees F and roasted it for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests. then be ready to slice one delicious and juicy Pork Tenderloin!

For sides I prepared Roasted Red Potatoes and Sliced Carrots.I love this Potato Dish! Red Potatoes, Turkey Bacon, and the seasoning all combined makes a great Potatoe recipe. I left the Pork Tenderloin and the Red Potatoe recipes at the end of the post. For the Carrots I used a can of Del Monte Sliced Carrots that I heated up in a medium sauce pan. We also had Aunt Millie's Whole Grain Bread. I usually use Healthy Life Whole Grain Bread but they had this on special buy one loaf get one free. They have the same amount of calories (70) but Aunt Millies has 4 more carbs (20) for two slices than Healthy Life.  

Herb Crusted Pork Tenderloin
Recipe courtesy Paula Deen, 2007

Ingredients
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
Preheat oven to 475 degrees F.

Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.


Roasted Red Potatoes

Ingredients:

Small Gourmet Red Potatoes, quartered
Oscar Mayer Turkey Bacon
Extra Virgin Olive Oil
McCormick Grinder Sea Salt and Black Peppercorn, Parsley and Dried Dill, to taste

Directions:

*HEAT oven to 400ºF. Cook Turkey Bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.

*ADD quartered potatoes to reserved drippings; cook 5 min., season while stirring occasionally. Remove from heat. Crumble bacon. Add to potatoes; mix lightly. Spoon into 13×9-inch baking dish.

*BAKE 20-30 min. or until potatoes are tender and done. Top with cheese and parsley, optional.