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mustard and herb pork tenderLoin With roasted potatoes
1 package pork tenderloin,
1 ½ - 2 pounds
5 cloves garlic, peeled and minced
3 tablespoons Dijon mustard
6 small Yukon Gold potatoes,
quartered
3 tablespoons fresh rosemary,
stemmed and chopped
2 tablespoons olive oil
3 tablespoons fresh thyme, stemmed
1 tablespoon Kosher salt, plus
additional for potatoes
1 teaspoon freshly cracked black
pepper, plus additional for
potatoes
Preheat Oster
®
Toaster Oven to 375°F. Coat pork with Dijon mustard. In
a small bowl, combine 2 tablespoons of rosemary, 2 tablespoons of thyme,
salt, pepper and garlic. Spread over pork tenderloins and place in a large
baking dish that fits comfortably inside toaster oven. Spread potatoes around
pork drizzle with olive oil. Sprinkle potatoes with salt and pepper and
remaining 1 tablespoon of rosemary and thyme. Cook for ½ hour or until
pork tenderloin is no longer pink in the center. Remove pork, cover with foil
and set aside. Check potatoes by piercing with fork to see if tender and cook
for an additional 15-20 minutes if necessary.