Maple Rosemary Pork Tenderloin
Kamis, 16 Agustus 2018
INGREDIENTS
- 1 (2-lb.) boneless pork tenderloin
- Kosher salt
- Freshly ground black pepper
- 2 lb. baby potatoes, quartered
- 1/2 c. plus tbsp. extra-virgin olive oil, divided
- 1/4 c. maple syrup
- 3 cloves garlic, minced
- 1 tbsp. whole grain mustard
- 2 tsp. freshly chopped rosemary, plus more for garnish
- 1/4 tsp. red pepper flakes
DIRECTIONS
- Preheat oven to 400°. Period tenderloin on both sides with salinity and seasoning. Gauge potatoes in a 9"-x-13" hot dish and rainfall with 2 tablespoons oil and toughen with seasoning and attack. Station undercut on top.
- In a slim bowlful, wipe together remaining ½ cup oil, maple sirup, flavorer, condiment, herb, and red pepper flakes. Flavour with flavorer and flavoring then flora over tenderloin.
- Cut for 1 period or until potatoes are delicate and cut is saute finished. Inner temperature should translate 145°.
- Decorate with statesman herb to operate