When I don’t feel like making complicated dishes and just want something easy, oven-baked pork tenderloin with herbs and potatoes is always my solution.
It’s a basic recipe that I consider light and digestible, where cooking the whole pork tenderloin requires just a few additional ingredients like some sage, rosemary, and a clove of garlic to add flavor to everything.
The POTATOES at my home are a must with this type of preparation, and seasoned in the same way, they become golden and crispy in the oven, creating the perfect side dish without dirtying other pots and coming up with other things.
It’s a light dish but full of flavor and economical, ideal for those who want to eat well without feeling heavy and without spending too much time at the stove. The oven-baked pork tenderloin with potatoes is one of those preparations that make you say: “little cost, great return”.
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Always on the TOPIC of roast recipes, I’ll leave you with a few more recipes just below:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.5 lbs pork tenderloin
- 1.3 lbs potatoes
- 2 cloves garlic
- 2 sprigs rosemary
- 6 leaves sage
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools
- Peeler
- Baking Trays
How to Prepare the Oven-Baked Pork Tenderloin Step by Step
I wash, peel, and cut them into wedges, placing them in a bowl.
I season them with oil, half the sage, half the rosemary, the crushed garlic, and with salt and pepper.
I mix them well to flavor them and then move on to preparing the pork tenderloin.
I pat dry the pork tenderloin with kitchen paper, and as the pros do, I massage it with oil, salt, and pepper, then flavor it with the remaining finely chopped rosemary and sage together with the second garlic clove.
I place the pork tenderloin thus seasoned in the baking tray along with the potato wedges and bake in a preheated static oven at 375°F for about 40 minutes or depending on the characteristics of our home oven and making sure to turn it halfway through cooking.
Once cooked, I cover the meat with parchment paper and aluminum foil without direct contact for 5 minutes, to allow the juices to evenly distribute throughout the piece of meat.
Now I cut the pork tenderloin with herbs into thick slices and with the potatoes, I bring this simple and tasty meat dish to the table.
Enjoy your meal and happy cooking! Annalisa
If you want a more intense crust, raise the temperature to 400°F for the last 5 minutes.
You can replace the herbs with thyme or marjoram, or add a glass of white wine to deglaze during cooking.
