Name: Garlic-Herb Pork Tenderloin with Roasted Potatoes & Gravy
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 large russet potato; 4 carrots; 1 garlic clove; small bunch chives; 1 pkt chicken broth; concentrate; 11⁄2 tsp apple cider vinegar; 1 large pork tenderloin; 11⁄2 Tbsp whole grain mustard; olive oil; coarse kosher salt; freshly ground pepper; all-purpose flour

Garlic-Herb Pork Tenderloin Recipe

Delectable pork tenderloin recipe slathered it in a flavorful garlic-herb paste. Meat and veggies cook together in the oven, so the potatoes and carrots sop up some of the delicious pan drippings of the pork tenderloin.

On a rimmed baking sheet, toss carrots and potatoes, make a little garlic-herb paste. Season Roast pork & vegetables with salt and pepper, roast for about 25 minutes. Whip up some gravy, flavored with whole grain mustard and cider vinegar, and you have an amazing meal.

Make garlic-herb paste – In a small bowl, combine garlic, 1⁄2 of the chopped chives, 1 tablespoon of the mustard, and 1 tablespoon olive oil; season to taste with salt and pepper. Pat pork tenderloin dry and season all over with salt and a few grinds pepper. Place pork on baking sheet with the vegetables and spread herb paste all over the top of the pork.

Tips on Roasting Pork:

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.

To add extra flavor, rub the surface of the meat with your favorite seasonings before roasting.

Roasting at a lower oven temperature (NEVER roast meat below 200°F) will result in meat that is more flavorful and moist. It will take longer to cook but the results will be worth the wait.

A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat.

Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.

Wine Pairing:

What goes great with Pork Grenache. Pork is a tough wine to pair. Grenache isn’t considered a full-bodied wine, while pork has less umami than beef. These two medium flavors go extremely well together. Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain. Grenache has red fruit characteristics that will boost the flavor of the pork.

Garlic-Herb Pork Tenderloin with Roasted Potatoes & Gravy

Delectable pork tenderloin slathered it in a flavorful garlic-herb paste. Meat and veggies cook together in the oven, so the potatoes and carrots sop up some of the delicious pan drippings of the pork tenderloin.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings 2

Ingredients

1 large russet potato
4 carrots
1 garlic clove
small bunch chives
1 pkt chicken broth
concentrate
11⁄2 tsp apple cider vinegar
1 large pork tenderloin
11⁄2 Tbsp whole grain mustard
olive oil
coarse kosher salt
freshly ground pepper
all-purpose flour

Instructions

Prep ingredients: Preheat oven to 450°F. Wash potato and carrot, then slice lengthwise into 1⁄2-inch wedges. Peel and grate 1 clove garlic. Finely chop chives. Measure 3⁄4 cup water in a liquid measuring cup, add chicken broth concentrate and 11⁄2 teaspoons vinegar.
Season vegetables: On a rimmed baking sheet, toss carrots and potatoes with 1 tablespoon oil, 1⁄2 teaspoon salt, and a few grinds pepper.
Make garlic-herb paste: In a small bowl, combine garlic, 1⁄2 of the chopped chives, 1 tablespoon of the mustard, and 1 tablespoon olive oil; season to taste with salt and pepper. Pat pork tenderloin dry and season all over with salt and a few grinds pepper. Place pork on baking sheet with the vegetables and spread herb paste all over the top of the pork.
Roast pork & vegetables: Transfer pork and vegetables to the top rack of the oven and roast until pork is firm to the touch and the internal temperature registers 145oF, 20-25 minutes. Let rest before slicing, 5-10 minutes.
Make gravy: Meanwhile, in a small saucepan heat 1 tablespoon olive oil over medium. Add 1 tablespoon flour and cook until flour is golden, 1–2 minutes. Slowly whisk in chicken broth mixture; bring to a simmer. Cook, stirring occasionally, until gravy is thickened, about 5 minutes. Stir in 11⁄2 teaspoons mustard, and season to taste with salt and pepper.
Broil vegetables: Return vegetables to the top rack of the oven and broil on high until tender and charred in spots, 2–5 minutes (watch closely). Slice pork and stir any accumulated pan juices into the gravy. Serve pork with vegetables alongside and gravy for drizzling over, garnish with remaining chives.