Scarborough Tenderloin with Oven-Roasted Potatoes

 

1/3
cup olive oil
2
cloves garlic, minced
2
teaspoons crushed dried thyme leaves
2
teaspoons crushed dried rosemary leaves
1/8
teaspoon sage
1/2
teaspoon salt
1/4
teaspoon popper
2
3/4 to 1 pound whole pork tenderloins
2 1/2
pounds new potatoes, cut into quarters

 

 

Mix the olive oil, garlic, rosemary, thyme, sage, salt and pepper in a bowl.  Coat the pork with 3 tablespoons of the mixture and place in a large roasting pan.  Toss the potatoes with the remaining herb mixture.  Arrange the potatoes around the pork.

 

Roast at 375 degrees for 20 minutes.  Stir the potatoes.  Roast for 30 to 45minutes longer or until a meat thermometer registers 165 degrees and the juices run clear.

 

Broil on the top oven for 5 minutes or until browned.  Let stand for 5 minutes before slicing. 

 

Serves 8.