Roasted Pork Tenderloin and Potatoes

Hectic schedule and missing dinner.

I love it when we’re all home in the evening, enjoying dinner as a family  after a long day of work and school, commuting, and being away from home.

Of course, we’re a busy family and we’re also social, so we sometimes have things going on in the evenings which means a family dinner together is not always possible.

Last night was one such night. I was out with my parents running errands. I gobbled up a sad fast food sandwich before heading home.

Well that was a nice surprise!

Nelson was home with the kids and, as he so often does, made dinner. He told me the scent from the oven was really good so he figured he’d take some pictures of the finished meal, just in case it was blog-worthy. And, you can probably guess that it was, otherwise we wouldn’t be posting this.

I didn’t find out how delicious this was until lunch time today. I worked from home and was lucky enough to have these ‘leftovers’ in the fridge. Gotta love leftovers. OMG it was delicious. I actually heated up seconds so I could enjoy a little more… a little longer.

I love tasty surprises. The meal was only the first. Nelson did the dishes before I got home too. I’m a lucky girl. Cheers to meals around the dinner table, surrounded by family and friends, and great food. Cheers to amazing leftovers. Cheers to eating well, friends.

Print Recipe

Roasted Pork Tenderloin and Potatoes

This pork tenderloin comes out so tender! The roasted vegetables and balsamic vinegar make this a complete and delicious meal.

Prep Time25 mins

Cook Time30 mins

Total Time55 mins

Course: Main, Main Course

Cuisine: American, Canadian, International, North American

Servings: 6 Servings

Author: Nelson Cardoso

Ingredients

• 2 lbs (1.36 kg) creamer potatoes (tiny tender potatoes)
• 1/2 tbsp coarse sea salt
• 2.5 lbs (1.135 kg) pork tenderloin (2 pieces)
• 1/2 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp vegetable oil
• 8 1/4 oz (234 g) shiitake mushrooms
• 2 red bell peppers, washed and seeded
• 1 small cooking onion
• 2 tbsp olive oil
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 tsp dried thyme leaves
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• cooking spray
• 1/3 cup fresh parsley, coarsely chopped

Instructions

• Preheat the oven to 425 ºF
• Wash the potatoes and cut them in half or similar size pieces.
• Place the potatoes in a pot and cover with water.
• Bring the water to a boil and then reduce to medium. Cover and simmer for 7 to 10 minutes or until the potatoes start to become tender. Do not let them completely cook.
• While the potatoes are cooking, season the pork tenderloin pieces with 1/2 tbsp coarse salt, 1 tsp freshly ground black pepper and the vegetable oil.
• Heat a cast iron pan (or other heavy pan) between medium high and high.
• Place the pork tenderloin pieces on the hot pan and sear for about 2 minutes.
• Turn the tenderloin pieces over by a quarter turn and sear another 2 minutes. Repeat for all four sides.
• Set the pork tenderloin pieces aside.
• Drain the water from potatoes and place them in a large bowl.
• Cut the mushrooms in half and place them on the potatoes.
• Remove the stem and seeds from the peppers and chop them coarsely. Place them in the bowl with the potatoes.
• Thinly slice the onion into 1/2 rings and place them in the bowl.
• Add olive oil, remaining salt and pepper, and thyme.
• Toss the ingredients in the bowl to coat well.
• Spray a large roasting dish/pan with the cooking spray.
•  Add the potato mixture to the dish.
• Place the two pieces of pork on the potato mixture and press them down a little.
• Sprinkle the minced garlic over the potatoes and meat.
• Pour the balsamic vinegar evenly over the potatoes and meat.
• Place the roasting pan in the oven on the middle rack and roast for about 30 minutes. Insert a meat thermometer to measure the temperature in the thickest part of the meat. It should be 150 and 155 ºF.
• Take the roasting dish out of the oven and cover with foil for about 10 minutes.
• Uncover, sprinkle with coarsely chopped fresh parsley and serve. Enjoy!