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HERB-ROASTED PORK TENDERLOIN

Active Time : 1 Hour 30 Minutes
Total Time : 1 Hour 30 Minutes
Serves : 4
INGREDIENTS
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1 pound pork tenderloin
  • 1-1/2 pounds new potatoes, scrubbed, quartered
  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 1/4 such as pinot blanc or chardonnay cup dry white wine
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/3 cup lower sodium beef broth
DIRECTIONS

Preheat oven to 425°F. Combine garlic, rosemary, 1/2 teaspoon salt and 1/2 teaspoon pepper in small bowl; rub mixture over pork.

Place potatoes in 13x9-inch baking dish; sprinkle with remaining salt and pepper. Place pork on top of potatoes. Bake 40 to 45 minutes or until pork reaches an internal temperature of 160°F in center.

Meanwhile, melt butter in large skillet over medium heat. Add onion and cook until tender, about 8 minutes. Add wine; cook until almost evaporated, about 5 minutes. Add undrained tomatoes and broth; cook until liquid is reduced by half, about 10 minutes. Remove from heat; keep warm.

When pork is done, place on plate and let stand 5 minutes. Add tomato mixture to potatoes; toss. Cut pork into 1/3-inch thick slices; serve with potato mixture.