Categories: Pork- Main Dish

Ingredients

• 1 small pork tenderloin, trimmed of any visible fat
• Garlic-flavored olive oil
• Kosher salt and ground black pepper
• 1 lemon, cut into 1/4-inch thick slices
• 1 lb. baby or fingerling red or gold potatoes, scrubbed and quartered

Directions

1. Heat oven to 425 degrees. Place tenderloin in the center of a heavy rimmed baking sheet or shallow roasting pan. Drizzle pork with a bit of garlic-flavored olive oil and season with a little coarse salt and a lot of ground black pepper. Lay the lemon slices, overlapping slightly, over the pork.
2. In a large bowl, toss the potatoes with enough oil to coat and season generously with salt and pepper. Arrange potatoes in a single layer around the pork.
3. Roast 25 to 30 minutes or until potatoes are golden brown and pork reaches an internal temperature of at least 145 degrees. (Pork cooked to 145 degrees and allowed to rest for 5 minutes is safe to eat, but may have a slightly translucent, pink center. If you prefer, cook to 150 to 155 degrees internal temperature to cook away the pink center. Let pork rest 5 minutes before slicing.

Email to a friend | Print this recipe | Back