Pork Tenderloin with Herb Roasted Potatoes



pork tenderoin or roast- 2 lbs (Farmer John makes an all-natural 2-pack of pork tenderloins for about $11.00)
blackberry or boysenberry jam or preserves (not jelly)- 1 jar
red potatoes- 3-4 medium-large
crushed black pepper- 4 tablespoons
salt- 1 tablespoon
cooking spray
olive oil- ¼ cup
salt, pepper, thyme, paprika- 1 teaspoon each


    1. Line baking sheet with foil and grease with non-stick cooking spray
    2. Preheat oven to 350 degrees F
    3. Fill plate with crushed black pepper, and salt together (or use Montreal seasoning)
    4. Massage jam over tenderloins covering all sides, then roll in seasoning before placing on the greased baking sheet
    5. Cook in oven for 35-40 minutes until internal thermometer registers 160⁰
    6. Let tenderloin sit for 5-10 minutes before slicing to serve
  1. Clean and dice potatoes into 1-inch cubes
  2. Place in foil-lined baking dish
  3. Drizzle olive oil over the top of potatoes and toss
  4. Season with salt, pepper, thyme and paprika
  5. Bake alongside tenderloin until cooked thoroughly
  6. For a crunchy top, after tenderloin is removed from oven, heat oven to Broil and cook potatoes an additional 5 minutes under broiler

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