Pork Tenderloin with Roasted Potatoes

Well, the power of suggestion worked, and the chef made Pasta Puttanesca tonight, using the recipe that I posted yesterday. It was delicious, and had just the right amount of heat from the red pepper flakes. Some people (no names will be mentioned) added more red pepper flakes in their bowl, and found it just a bit too spicy. Remember, that heat builds up after a few bites! Here’s what it looked like.

Another recipe that I found, looks good, with very little preparation then some time in the oven. The chef likes pork chops, so maybe he could substitute those instead.

This recipe comes from Great Food Fast: Dietitians of Canada, by Bev Callaghan and Lynn Roblin. This cookbook has simple recipes, with interesting flavours, and lots of tips for eating well.

• 1 pork tenderloin (12 oz)
• 2 tsp orange marmalade
• 2 tsp Dijon mustard
• 1 tsp vegetable oil
• 2 cups potatoes, cut into 1-inch pieces
• 1 tbsp lemon juice
• 1 tsp crumbled dried rosemary (or a herb that you prefer)

1. Preheat oven to 375°F, and grease an 11×7 inch baking dish.
2. Pat pork tenderloin dry; place in centre of baking dish.
3. In a small bowl, combine marmalade, mustard and ½ tsp of the oil; brush over pork.
4. In a medium bowl, toss potatoes with remaining oil; arrange around pork in baking dish.
5. Sprinkle potatoes with lemon juice.
6. Sprinkle pork and potatoes with rosemary.
7. Bake in preheated oven for 40-45 minutes or until pork is just slightly pink at centre and potatoes are tender.
8. Cut pork into ½-inch slices before serving.

Serves 3.