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Herbed Pork Tenderloin with Oven Roasted Potatoes


Ingredients
1/3 cup/80 mL Watkins Garlic & Parsley Grapeseed Oil

2 tsp/10 ml, crushed Watkins Rosemary

2 tsp/10 ml, crushed Watkins Thyme

1 tsp/5 mL Waktins Garlic Salt

1/4 tsp/1.2 mL Watkins Black Pepper 6 oz

2 whole pork tenderloins (3/4 to 1 pound/340 to 454 g each)

2-1/2 pounds/1.25 kg new potatoes (the smaller the better), quartered



Cooking Directions
Combine oil, rosemary, thyme, garlic salt and pepper; mix well. Coat meat with 3 tbsp/45 ml of this mixture. Place in shallow roasting pan. Toss potatoes with remaining seasoned oil; arrange around meat in pan. Bake at 375ºF/190ºC for 35 to 40 minutes or until meat thermometer registers 155°F/70ºC and juices run clear when meat is pierced, stirring potatoes after 20 minutes. Broil on top rack of oven for 5 minutes to brown. Let stand 5 minutes before slicing. Makes 8 servings.

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