Roasted Pork Tenderloin with Fingerling Potatoes

This is a nice one dish meal that is an easy weeknight meal or a lazy Sunday afternoon meal. At times I would not advise to combine some ingredients together because it tends to dry out the meat. But in this case, it did not compromise the meal. This will feed 6- 8 people easily.


1 – 2 1/2 pound pork tenderloin
2 tablespoons of olive oil
1/2 finely chopped red onion
2 garlic cloves minced or two Dorot brand garlic cubes
1 sprig of rosemary chopped and stem removed
1/4 cup of chopped parsley
1 – 15 oz. can of chicken broth
Sprinkle of kosher salt and fresh ground pepper
1 1/2 lbs. of fingerling potatoes, rinsed and drained


In a large Dutch oven or something similar, heat olive oil over medium high heat. Sear pork tenderloin on all sides. Add onions and sauté until translucent. Add herbs, garlic, chicken broth and kosher salt and pepper. Cover and place in a preheated oven at 375 degrees for 30 minutes. After 30 minutes, remove pot and add fingerling potatoes to Dutch oven or baking dish. Cover and place back into oven for another 30 minutes. Once potatoes are fork tender, remove and serve family style.

Suggested Beverage

Try Joel Gott Cabernet Sauvignon (California), J. Lohr Paso Robles Merlot (California), Montes® Classic Series Merlot (Chili), Finnegan’s Irish Amber, Ayinger Oktober Fest-Märzen (Germany) or Saint Arnold Oktoberfest (Houston, TX).

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