No-Fuss Tenderloin

Time :1 10

Yield :8 servings

Recipe Background

Let's hear it for the dishes that bring you yummy, hearty meals without all the stress and hard work! No-Fuss Tenderloin is one of those good ones. The tender, rosy meat marinates in a garlicy, savory sauce that drips down onto the soft, steaming potatoes. All of this takes place in one single sheet pan, so cleaning up the dishes won't bring you down; you can enjoy the people around you and the food on your plate without breaking a sweat? No-Fuss Tenderloin is worthy of celebration! Now grab a fork and enjoy!

Ingredients

1 cup white wine
3 rosemary sprigs
red pepper flakes to taste
5 cloves garlic
1/4 cup olive oil
salt to taste
pepper to taste
10 small red or white potatoes skin-on, washed and cut into quarters
1 (6-pound) pork loin trussed

Directions

Coat a rimmed baking sheet with cooking spray.
In a blender or food processor, blend the white wine, the rosemary, the red chili flakes, the garlic, the olive oil, the salt, and the pepper.
Place the potatoes, cut-side down, around the edges of the prepared baking sheet.
Place the pork directly in the center of the potatoes and season it with the salt and the pepper.
Pour the marinade over the roast and let it drip onto the potatoes.
Allow the pork to marinate for at least 30 minutes or up to overnight.
Preheat the oven to 400 degrees F.
Cook the pork and the potatoes until a thermometer inserted into the center of the pork reads at least 145 degrees F, about 30-40 minutes.
Allow the pork to rest, about 10-15 minutes.
Serve.