Mustard-Roasted Pork Tenderloin and New Potatoes
Sautéed Fennel and Red Onion
Ingredients
- ¾ lb pork tenderloin
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil, divided
- 1 lb new potatoes, cut in half
- 1½ Tbsp grainy Dijon mustard
- 2 cloves garlic, minced
- 1½ tsp chopped fresh or dried rosemary
Instructions
- Preheat oven to 375°F.
- Sprinkle pork with ¼ tsp each salt and pepper.
- Heat 1 Tbsp oil in a nonstick skillet; brown pork on all sides, about 6 minutes.
- Place pork in a small roasting pan.
- Toss potatoes with remaining 1 Tbsp oil, and ¼ tsp each salt and pepper; place around pork.
- Stir together mustard, garlic and rosemary; brush evenly on pork.
- Bake 15 to 20 minutes or until a meat thermometer inserted in thickest portion of pork registers 145°F and potatoes are tender.
- Let pork rest 10 minutes before slicing.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ red onion, sliced
- 1 fennel bulb, cored and thinly sliced
- Juice and rind of ½ orange
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat; add garlic, onion and fennel.
- Sauté 10 minutes or until tender; stir in orange juice, orange rind, salt and pepper.
- Cook 3 minutes longer or until liquid is almost evaporated.
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