Maple Rosemary Pork Tenderloin


  • 1 (2-lb.) boneless pork tenderloin
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. baby potatoes, quartered
  • 1/2 c. plus tbsp. extra-virgin olive oil, divided
  • 1/4 c. maple syrup
  • 3 cloves garlic, minced
  • 1 tbsp. whole grain mustard
  • 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°.
  • Decorate with statesman herb to operate