So I am very sad that Mikey is back to working nights after last nights “rain day” so to speak. I actually made one of his favorites hoping that he wouldn’t have to go in but such is life, right? Any who…. tonight I made Roasted Garlic and Lemon Pork Tenderloin with Roasted Baby Red Potatoes and smashed black beans. Yes, capitals were necessary except for the beans… Anyways, I thought everything was amazing with the exception of the fried and smashed beans you see in the small bowl. It was a new recipe I had tried and just wasnt crazy for so if for whatever reason you want to try it for a mexican recipe or something and want it then let me know. But otherwise I did not think they were anything special.
Garlic Lemon Pork Tenderloin
3 Tbsp. Olive Oil
1 Tbsp Thyme
1 Tbsp Rosemary
1 White Wine (Pinot Grigio works well)
2 Cloves of Garlic; minced
Tbsp Lemon Juice
1 Tbsp White Wine
1 -2 Lb Pork Tenderloin
1 Pkg. Baby Redd Potatoes
2 Tbsp Extra Virgin Olive Oil
Pinch of Kosher Salt
First in a small bowl whisk 3 tbsp extra virgin olive oil,1 Tbsp white wine (Pinot Grigio works well) 1 Tbsp Thyme and 1 Tbsp Rosemary and a pinch of the minced garlic. Pour into a ziplock bag and add the tenderloin. Marinate in the refrigerator for up to 2 hours.
Toss the potatoes in a casserole dish with 2 Tbsp olive oil and a pinch of kosher salt. Pre heat oven to 400. Once pre heated set the time for 40 minutes and put the potatoes in the middle rack of the oven.
Mean while heat olive oil in a skillet over medium heat then add a pinch of the minced garlic and heat until fragrant or for one minute.
Add tenderloin and brown on all sides approximately 3-4 minutes each side. By the time all sides are brown you should have anywhere between 23-28 left on the timer. Toss the potatoes in the baking dish to cook evenly then put back in the oven.
Transfer the tenderloin to a baking/roasting pan and cook with the potatoes for the remainder of the time or until the internal temperature of the tenderloin reads 140-150 in its thickest part.
What better way to kill time than playing with your psychotic yet dapper kitty!
Remove tenderloin from oven and tent with aluminum foil for 10 minutes to let the juices rest. (it will dry out otherwise)
When potatoes are pierced by a fork and they fall off, they are done.