Rosemary Lemon Pork & Potatoes

This classic ingredient combination creates so much warm flavor for the humble meat + potatoes dish. Rosemary, salt, garlic, and lemon pepper- all that's necessary to make the pork sing and the house smell heavenly. 

Rosemary Lemon Pork and Potatoes

2 pork tenderloins (1 lb. each)
1 1/2 lbs. unpeeled, chopped potatoes
1 medium onion, chopped
2 T olive oil - divided
3 garlic cloves - minced and divided
Lemon pepper (see amounts below)
Dried rosemary (see amounts below)
Kosher salt (see amounts below)

Step 1: Pork Rub

Preheat oven to 450 degrees, and grease a 9x13 pan with 1 T olive oil.

Mix 1 1/2 T lemon pepper, 1 1/2 T dried rosemary, 1/2 tsp kosher salt.

Rub the 2 pork tenderloins with:

1 minced garlic clove, and then the seasoning mixture. Place side by side, not touching, in the pan.

Step 2: Vegetables

Toss potatoes and onions with the following:

1 T olive oil, 2 minced garlic cloves, 1/2 tsp lemon pepper, 1 tsp dried rosemary, 1/2 tsp kosher salt.

Step 3:

Surround the pork with the vegetable mixture, and bake uncovered for 30-40 minutes, or until a meat thermometer reads 155 degrees for medium-well or 165 degrees for well-done. Carve the pork in thin slices, and serve with vegetables on the side.


Enjoy!