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December 2018: Maple Rosemary Pork Tenderloin


Download or Print Recipe Here


MAPLE ROSEMARY PORK TENDERLOIN

PORK  

SUBMITTED BY:  JOE IMMORDINO

FOOD SERVICE DIRECTOR

  

INGREDIENTS

 1 (2-lb.) boneless pork tenderloin

Kosher salt

Freshly ground black pepper

2 lb. baby potatoes, quartered

1/2 c. plus tbsp. extra-virgin olive oil, divided

1/4 c. maple syrup

3 cloves garlic, minced

1 tbsp. whole grain mustard

2 tsp. freshly chopped rosemary, plus more for garnish

1/4 tsp. red pepper flakes

 

 

DIRECTIONS

  1. Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top. 
  2. In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin. 
  3. Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
  4. Garnish with more rosemary to serve.