Open Arms of Minnesota

WEEKLY RECIPE: Rosemary Maple Pork Tenderloin with Roasted Potatoes

As the weather starts to cool down, I find myself starting to crave warm, comforting, fall time favorites for dinner. But, after a long day of work, school, or just life in general, I want something with the above qualities while also being easy to make. This Rosemary Maple Pork Tenderloin with Roasted Potatoes is the perfect pairing between fall comfort food and a simple, delicious dinner. This recipe sounds fancy, but takes as little as 10 minutes of prep time and is all made in the same baking dish. Pop the pan into the oven and about an hour later, you have a gorgeous dinner dripping with enticing fall flavors!

Although pork is considered to be red meat, it can absolutely be a part of a healthy diet. Pork tenderloin is a fantastic source of high quality, bioavailable protein, which is important for weight and muscle maintenance. Specifically, pork tenderloin tends to be a leaner cut of pork, which is lower in total fat and saturated fat. The potatoes with the skin left on provide additional fiber and potassium to this meal, which may be beneficial for gut and heart health. The only thing this meal needs is a colorful veggie side, like steamed green beans, and a spot at your dinner table!

Rosemary Maple Pork Tenderloin & Roasted Potatoes

Makes 6 servings

Recipe adapted from


  • 2 lbs. Pork Tenderloin
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2 lbs. Red Potatoes, skin on, quartered
  • 1/3 cup Olive oil
  • ¼ cup Maple syrup
  • 3 Garlic Cloves, minced
  • 1 Tbs Whole Grain Mustard
  • 2 tsp Fresh Rosemary + more for serving
  • ¼ tsp Crushed Red Chili Flakes


  1. Preheat oven to 400°. Quarter the red potatoes and place on a 9 x 13” tinfoil lined baking dish or sheet tray with sides. Sprinkle potatoes with ½ tsp of salt, ¼ tsp of black pepper, and 2 Tbs of olive oil. Toss to coat potatoes evenly.
  2. Remove pork tenderloin from package and season with remaining salt and pepper. Place the seasoned pork tenderloin on top of the potatoes.
  3. In a small mixing bowl, place the remaining olive oil, maple syrup, minced garlic, rosemary, mustard, and red chili flakes and whisk until well combined. Pour glaze over the pork tenderloin.
  4. Roast pork and potatoes in the oven for approximately 1 hour- or until the tenderloin is fully cooked (and reads an internal temperature of 145-160°) and the potatoes are crispy and tender. Garnish with fresh rosemary and serve.

Nutrition Info

For 1 Serving (5 oz of pork, 5 oz of potatoes): 480 calories, 18 g fat, 4 g saturated fat, 520 mg sodium, 35 g carbohydrates (8 g added sugars), 3 g fiber, 42 g protein.

More from Open Arms

Pop-Up Dinner, April ’24

Blossom, April Pop-Up Dinner Set For April 11 in St. Paul Get ready to take your taste buds for a wild ride with our awe-inspiring Pop-Up Dinner set for Thursday, April 11 at 6:30 p.m. in the St. Paul Kitchen and Campus! Throughout the year,

Read More »
Nate with bag

Client Meal Delivery Bags

Open Arms Introduces New & Improved Meal Delivery Bags At Open Arms of Minnesota, we approach every facet of our programming with the utmost dedication. We believe that every element, from the tiniest grain of rice to the smallest kernel of corn, holds significance.

Read More »
Mercedes and Hal, clients.

Our Clients In Focus: Mercedes & Hal

Meet Mercedes, one of the nearly 200 caregivers Open Arms is currently serving and her husband, Hal. When Hal was diagnosed with Congestive Heart Failure last year, Mercedes faced new challenges, including his new diet. When Mercedes needed help, Open Arms entered the picture and changed everything.  

Read More »
End Of Year Giving Graphic

Your Gift Will Help Us Serve More Clients!

Together we can continue to meet the increased demand for medically tailored meals with your support! We hope you think of us as you consider your year-end giving. Your donation is a gift of care, compassion, and encouragement!