2 Pork Tenderloins
4-5 Red Skinned Potatoes
Fresh Parsley
Garlic
s/p
2 teaspoons dried rosemary
4 tablespoons olive oil
Preheat oven to 350
Whisk together minced garlic, rosemary, salt, and pepper. The amount of garlic is really up to you, I would suggest one to two large cloves per tenderloin. Rinse and pat dry the pork tenderloins. Rub the Garlic & Rosemary marinade evenly on both tenderloins. Marinate for at least 4-5 hours.
Transfer the pork to a cookie sheet.
Wash and dry the potatoes. Cube, salt, pepper, add fresh Parsley and garlic. Again the amount depends on what you enjoy. Spread along side of the tenderloins. Bake 35-40 minutes or until a thermometer reads 165-170 for pork and the potatoes are nice and golden brown. Let the pork rest under a tin foil tent for about 10 minutes, slice and serve.
Copyright © 2013 Salvo-lutions by, Dana Salvo
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