Pork Tenderloin with Mustard Roasted Potatoes Mrs. Hester’s Recipes…..finally

This is a place that my students, friends, and family can visit and find old recipes, and new! I’ll post new recipes weekly.  I am thrilled to keep you all cooking!  I believe you all should be eating food you make; to save you money and to build your health.  Know what you’re eating…Food is power. 

My first recipe…enjoy!

PORK TENDERLOIN with ROASTED POTATOES
6 red potatoes, quartered with skins on
2 pork tenderloins  (1 package from grocery)
1 yellow onion rough chopped
1/2 C olive oil
1/4 C Dark Grainy or Spicy Mustard
4 teaspoons crushed garlic
Salt and pepper to taste (at least 1 tsp of each)

healthful twist: substitute sweet potatoes(peeled) instead of white potatoes; add 1-2 cups fresh green beans to pan- toss with mustard mix!

  1. Preheat oven to 385

  2. Prepare 9×13 roasting pan (or larger) with spray (for easy clean up line 9×13 dish with tin foil)

  3. Place tenderloins into middle of roasting pan, slightly separated. Salt and pepper pork loin (approx 1/2 tsp of each)

  4. In a large mixing bowl, whisk together olive oil, mustard, garlic, , salt and pepper in a mixing bowl,

  5. Toss potatoes in mustard mix, transfer potatoes into roasting pan along side pork, leaving excess mustard mix in bowl.

  6. Use the remaining mustard mix to top the pork and potatoes in the roasting pan.

  7. Bake for 45min- 1 hour, tossing potatoes half way through, to recoat with oil and mustard. Thermometer read for food safety; 145 for a roast, in the thickest part of the meat

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