Maple Rosemary Pork Tenderloin

SERVINGS: 6 / TOTAL TIME: 1:10

INGREDIENTS

1

(2-lb.) boneless pork tenderloin

Kosher salt

Freshly ground black pepper

2 lb.

baby potatoes, quartered

1/2 c.

plus tbsp. extra-virgin olive oil, divided

1/4 c.

maple syrup

3

cloves garlic, minced

1 tbsp.

whole grain mustard

2 tsp.

freshly chopped rosemary, plus more for garnish

1/4 tsp.

red pepper flakes

DIRECTIONS

  1. Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.

  2. In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin.

  3. Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.

  4. Garnish with more rosemary to serve.