This recipe is in our dinner rotation here at Casa FSL. It’s super simple, flavorful, and juicy. Oh yeah, it’s lean too. An easy win.
I make this in my covered stoneware baker which cuts the roasting time in half. Really. Invest in one (mine’s Pampered Chef, but I’m sure any one would be fine). It works like a high speed crockpot. Dump everything in, cover it, pop it in the oven, and pull it out in 30 minutes (when it should have taken an hour).
My sister-in-law gave me this recipe, she’s awesome.
Pre-heat the oven to 375 F
Plop the meat and cut potatoes into your baker
Mix up 1/3 c balsamic vinegar, 1/3 c olive oil, 1/3 c chicken stock & 1 t minced garlic.
Pour on top of the tenderloin and potatoes.
Sprinkle with rosemary, salt & pepper.
Cover & bake for about 30 minutes.
Let stand for 5 minutes.
Slice & serve.
1 pork tenderloin
1 t minced garlic
1 t rosemary
1/3 c olive oil
1/3 c low sodium chicken stock
1/3 c balsamic vinegar
a few red potatoes cut into uniform bite-sized pieces (I used 5 baby ones)
Place the tenderloin in the baker and surround with cut up potatoes.
Mix the liquid ingredients and the garlic in a small bowl, then pour over meat & potatoes.
Sprinkle on the rosemary, salt & pepper.
Cover & bake until pork reaches 155 F in the center. Let this stand for about 5 minutes. Pork is supposed to be 160 F, it should keep cooking in it’s juices while it stands it will reach 160 during this process. If you overcook pork it’s like chewing on Manolos. Not good. If you want to be on the safe side, however, cook until meat registers at 160. The potatoes should be soft enough to stick a fork in easily.