Pork Tenderloin and Dill Potatoes

A one pan dish that takes only 30 minutes to cook!

Photo by Allison of Culinary Cupcake

Pork Tenderloin is aptly named. It is the most tender part of the animal because the muscles are for posture instead of for movement. It is also known as a Gentleman’s cut or a pork filet.

I have seen pork tenderloin prepared in many different ways. It is a popular choice for casual sandwiches or upscale pork tenderloin medallions. I like making pork tenderloin because the cut is so soft there is no need for marination, and without marinating time it cooks with very little inactive time. Pork can also easily be enhanced by the flavors of sauces and condiments. In this recipe the Dijon mustard really flavors the pork tenderloin and makes it quite delectable.

Pork Tenderloin and Dill Potatoes Recipe

Yields 4 servings

Prep Time 5 minutes

Cook Time 30-40 minutes

Beer Pairing Suggestion: Hefeweizen

Wine Pairing Suggestion: Riesling

Ingredients

1 tablespoon olive oil

1 pound pork tenderloin

1 tablespoon Dijon mustard

2 teaspoon brown sugar

1/2 teaspoon dried parsley

1/3 teaspoon dried minced onion

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

Dill Potatoes

2 large Russet potatoes, cubed

3 tablespoons olive oil

1 sprig fresh dill, chopped

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

Directions

Preheat the oven to 425 F

Cover the bottom of a two quart casserole with 1 tablespoon of olive oil.

Pat and dry the pork tenderloin and place in the middle of the casserole.

Mix together the brown sugar, dried parsley, dried minced onion, salt, and pepper. Brush the mixture onto the pork tenderloin.

Place the cubed potatoes around the pork tenderloin. Toss the potatoes in olive oil, dill, salt, and pepper.

Place the casserole dish in the oven and bake for 30 to 40 minutes.

Cover with foil and let it rest for 5-10 minutes before carving.

Pork is safe to eat with an internal temperature of 145 F. Pork well done is 170 F.

DID YOU MAKE THIS DISH?

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