Sunday evening I made this delicious pork roast with sweet potatoes on the side. I am a lover of all things potatoes and with the rosemary they were finger looking good. Keep on reading to learn how to make this delicious meal.
What you'll need:
I suggest starting to cook your potatoes in advance of when you'll start cooking your pork tenderloin as these potatoes take about an hour and 30 minutes. Once you have all your ingredients out, combine melted butter, oil, and crushed rosemary, salt + pepper into a small bowl.
Pour 2 tablespoons of butter-oil mixture in the bottom of a 2-quart baking dish. Arrange potato slices vertically in the dish. Add slivers of shallot either between slices of potatoes or on top like I did because I didn't have enough. Then brush the remainder of your butter-oil mixture on top. Proceed to cover it with foil and roast for an hour.
Increase the heat from 400ºF to 450ºF, remove foil and roast for another 10-15 minutes or until browned and crispy. Once these are removed, cover with aluminum again to keep warm while you cook your pork tenderloin.
For the pork tenderloin you will need the following:
Lower the oven temperature back to 400ºF. Trim your pork of any fat or silver skin and pat dry. Take a fork and stab it all over before rubbing olive oil all over. Take your seasonings and rub them into the tenderloin evenly. Before sticking it in the oven, you'll want to brown it on both sides (this takes about 6 minutes total). After it's browned to your liking, put it in the oven for 13-15 minutes and flipping it over half way through. Time depends on oven.
Your dinner will look a little like this and it'll be delicious!
If you want to recreate this recipe, see below for both recipes.
