Today I thought I’d share a wonderful cheater’s way to a great supper. While this particular meal takes a bit longer to cook than I’d like for a weekday supper, it is so easy that it makes the wait worthwhile. Besides, that down time gives you a little more time to unwind from the day and enjoy the rest of the evening with your family.
What makes this pork so simple is that it’s already marinated for you. All you need to do is to decide between the grill or the oven. Since the potatoes are roasted in the oven, for me it’s a no brainer to cook the pork in the oven, too. Depending upon what you add as a side (beyond the potatoes), this could be a one-pan supper. Throw in a salad, and you’re done. Or (like me), made some sweet, buttery corn. After all, what’s another pot to wash anyway? Especially since I’m not the one washing the dishes.
The key is to use Hormel’s Mesquite Seasoned Pork Tenderloin. These are awesome – sealed in a marinade, easy to freeze and just as easy to cook. It’s amazing! And such a time-saver since most of the work is done for you. All you need to do is put the marinated hunk of meat on a grilling rack, pop it in the oven and wait. The kitchen will fill with the scent of mesquite, and before you know it the family will gather in front of the oven, waiting for the kitchen timer to call them to dinner.
I like to serve the Mesquite Tenderloin with roasted potatoes. For added color, I like to use fingerling potatoes with purple and red fingerlings. If you aren’t familiar with these potatoes, you are in for a wonderful surprise. Not only are the skins a bright color, but the flesh of the potato is a deep red or purple. Warning – these potatoes are dense, and therefore they require a bit more time roasting to become tender. I like to add a little water to the roasting pan during the last ten minutes of cooking time to help “steam” the potatoes tender. But I’m getting ahead of myself. Let’s start at the beginning, shall we?
Mesquite Pork Tenderloin with Roasted Potatoes
Roasted Fingerling Potatoes
1 1/2 lbs Fingerling Potatoes, cut into chunks
2 Tablespoons Olive Oil
1 Teaspoon Garlic Powder
1 Teaspoon Barbecue Seasoning
1/2 Teaspoon Onion Powder
1/2 Teaspoon Smoked Paprika
Fresh Ground Himalaya Pink Salt to taste
Fresh Ground Pepper to taste
Preheat oven to 375-degrees.
Place a V-shaped roasting rack in the center of a rimmed baking sheet. Make sure the baking sheet is large enough to accommodate the rack while leaving ample space for the potatoes. (The rack will be used later to cook the pork) Set aside until ready to use.
Wash and cut the potatoes into semi-large chunks (in half or thirds, depending upon side). Place potatoes in a large bowl. Add Olive Oil and Seasonings. Toss to blend.
Place potatoes on a rimmed baking sheet surrounding meat rack. Bake in oven for 15 minutes. In the meantime, prepare the pork for roasting.
Mesquite Pork Tenderloin
1 lb whole Hormel Mesquite Seasoned pork tenderloin
Salt to taste
Black pepper to taste
Remove tenderloin from refrigerator, season with salt & pepper and allow to rest on counter 15 minutes.
Remove roasting pan from oven. Place pork on a roasting rack. Return to oven, bake for approximately 30 minutes. Remove from oven, add about 1/4 cup of water to pan, cover with foil and let “steam” in juices for about 10 minutes longer.
Let pork rest for 5 minutes prior to slicing.
Serve with potatoes, and a nice side such as corn or a crisp salad.