• Home
  • Pork Tenderloin with Rosemary Potatoes

Pork Tenderloin with Rosemary Potatoes

Thinking of savory, comforting food? One of our favorites is pork, served with some fried potatoes seasoned with rosemary. For the meat, you can use tenderloin, if you’re not a fan of pork fat. As for the potatoes, you can make them even tastier by adding a touch of butter and mustard into the mix.
Thinking of savory, comforting food? One of our favorites is pork, served with some fried potatoes seasoned with rosemary. For the meat, you can use tenderloin, if you’re not a fan of pork fat. As for the potatoes, you can make them even tastier by adding a touch of butter and mustard into the mix.

Did you like this recipe? You can leave your comment here!


Share it on your social network:

Or you can just copy and share this url

Ingredients

14 ounces of pork tenderloin
4 tablespoons of vegetable oil
salt
pepper
½ teaspoon seven spice
8 potatoes, sliced into quarters
3 rosemary sprigs
1 teaspoon whole grain mustard
½ teaspoon curry powder
1 teaspoon butter
2 tablespoons of rose wine
1 ounce - parmesan

Ingredients

Steps

1
Done

Place the meat on your working surface. Slice the meat into 2 inch (5 cm) thick slices.

2
Done

Drizzle 1 tablespoon of vegetable oil over the pork slices and season them with salt, pepper, and seven spices.

3
Done

Rub the spices all over the meat.

4
Done

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the pork pieces and cook them for 7-8 minutes, turning them on all sides in the process.

5
Done

For the potatoes, heat the remaining oil in a skillet over medium heat. Add the sliced potatoes along with the rosemary sprigs. Season with salt, pepper, and curry powder.

6
Done

Cook them for 10 minutes then add the mustard and the butter. Stir, add the rose wine, and cook for 7-8 more minutes or until the potatoes are cooked through.

7
Done

Grate parmesan all over the fried potatoes and serve the pork with them.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

814 kcal
Calories
91 g
Carbs
52 g
Protein
27 g
Fat

Add to Cookbook

You need to login or register to bookmark/favorite this content.

Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

Add Your Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares