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 Delish.com
- 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 FlakesDirections
- 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.
- Remove pork tenderloin from package and season with remaining salt and pepper. Place the seasoned pork tenderloin on top of the potatoes.
- 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.
- 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.
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.