Now that you are pledging to eat healthier after your New Year’s detox, try this amazing recipe. Whether you are doing a Whole30 or just looking to try a new roast, this is gooooooood!
This is my favorite way to roast a pork tenderloin. The potatoes are crispy and the marinade is delicious. I’ve also used this same recipe with a roast chicken and it is just as good. Not as great with beef roast, however.
Pork tenderloin roast 2-5 lbs.
1 cup white wine or white/champagne vinegar
3 sprigs each of the herbs: parsley, sage, rosemary and thyme
5 cloves of garlic, this is not too much
1/4 cup olive, avocado or ghee
8-10 small red or white potatoes
salt and pepper to taste
Preheat the oven at 400 degrees F.
Spray a 9×12 roasting pan with non stick spray.
Slice potatoes in half and place flat side down, covering the entire roasting pan. DO NOT SKIP THIS STEP! This seriously makes the recipe different from all other roast dinners.
Wash and pat dry the roast and place on top of the potato bed.
In a blender add the wine, oil, herbs, garlic, a dash of salt and pepper. Blend on high for about 30 seconds.
Pour the marinade over the roast and potatoes. Let stand for 30 minutes (sometimes I put it straight in the oven and it turns out fine)
Sprinkle the roast with salt and pepper before putting it in the oven.
Roast until the internal temperature reaches 145, this is about 40 minutes depending on your oven.