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Pork and potatoes in the oven

Oven-Roasted Pork and Potatoes

The meat and the side roast together, so you save time and dishes. This is a great option for a holiday table — it comes together easily and quickly, which matters when you have a lot going on. Herbes de Provence give the pork a wonderful flavor and aroma; freshly ground herbs from a mill are especially bright.

Maria

Recipe author

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Composition / ingredients

Servings:

Pork tenderloin

600

Lemons

0.25

Olive oil

Herb blend (herbes de Provence)

Ground hot pepper (a pinch of chili)

Ground black pepper

Salt

Potatoes

600

Olive oil

Paprika

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 10 g

Fats 38 % 11 g

Carbohydrates 28 % 8 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Gather your ingredients. For oven-roasted pork and potatoes you'll need: pork tenderloin, lemon, olive oil, herbes de Provence, ground black pepper, ground chili, and salt.
Step 2:

Slice the lemon.
Step 3:

Rinse and pat the pork tenderloin dry. Rub the meat all over with salt, black pepper, and chili.
Step 4:

Coat it with olive oil.
Step 5:

Put the meat in a bowl and tuck in the lemon slices. Cover and marinate in the refrigerator for 2 hours.
Step 6:

Now the side dish. For the potatoes you'll need: potatoes, olive oil, paprika, ground black pepper, and salt.
Step 7:

Peel the potatoes and cut them into wedges. Just about any variety works well for roasting.
Step 8:

Put the potatoes in a bowl, drizzle with olive oil, and sprinkle with paprika, black pepper, and salt.
Step 9:

Toss until the potatoes are evenly coated.
Step 10:

Spread the potatoes on a parchment-lined baking sheet. Roast in an oven preheated to 400°F (200°C) for 20 minutes.
Step 11:

Sear the marinated pork tenderloin in a skillet over high heat until browned all over.
Step 12:

Lay the pork on the baking sheet with the potatoes. Roast everything together for another 25–30 minutes.
Step 13:

Slice the tenderloin and serve with the roasted potatoes. Enjoy!

The tenderloin is a short, oblong muscle that runs along the inside of the pork loin. It has no bones of its own and is one of the leanest cuts on the animal — there's virtually no internal fat or connective tissue. Each pig yields two tenderloins. The top is partly covered by a thin, silvery membrane (silverskin) that should always be trimmed off before cooking: it won't break down with heat, staying tough and chewy, so it's best to cut it away ahead of time. Because it's one of the most prized cuts, the tenderloin usually costs more than a cut like the ham.