2 tsp. freshly chopped rosemary, plus more for garnish
1/4 tsp. red pepper flakes
Preheat oven to 400°. Period tenderloin on both sides with salinity and seasoning. Gauge potatoes in a 9″-x-13″ hot dish and rainfall with 2 tablespoons oil and toughen with seasoning and attack. Station undercut on top.
In a slim bowlful, wipe together remaining ½ cup oil, maple sirup, flavorer, condiment, herb, and red pepper flakes. Flavour with flavorer and flavoring then flora over tenderloin.
Cut for 1 period or until potatoes are delicate and cut is saute finished. Inner temperature should translate 145°.