Sunday Supper Pork and Potatoes

Tender baked pork tenderloin seasoned simply with herbs, served with fluffy white potatoes and crisp green beans for a classic American meal.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $3.90/serving

Dietary

• Low-Fat
• Low-Sugar
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• bake
• roast
• healthy
• comfort food
• savory
• classic

Ingredients

• 1.5 pound pork tenderloin
• 1 tablespoon dried rosemary (crushed)
• 1 teaspoon dried thyme
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 white potatoes (large, peeled and cut into 1-inch chunks)
• 4 cup fresh green beans (trimmed)

Instructions

1. Preheat oven to 375°F. Lightly coat a large baking sheet with cooking spray.
2. In a small bowl, combine dried rosemary, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub the herb mixture evenly over the pork tenderloin.
3. Place the pork tenderloin in the center of the prepared baking sheet. Arrange the white potato chunks and fresh green beans around the pork. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over the vegetables.
4. Bake for 25-35 minutes, or until the internal temperature of the pork reaches 145°F and the vegetables are tender. Let the pork rest for 5 minutes before slicing.
5. Slice the pork tenderloin and serve immediately with the roasted potatoes and green beans.

Notes

Pork tenderloin is best when not overcooked. A meat thermometer is highly recommended for perfect tenderness. Leftovers can be sliced thin and served cold on salads.

Nutrition (per serving)

• Calories: 346
• Protein: 49.5 g
• Carbohydrates: 18.6 g
• Fat: 8.2 g
• Fiber: 5.2 g
• Sodium: 913 mg
• Saturated Fat: 3 g
• Sugar: 4.7 g
• Cholesterol: 150 mg