Lemon Garlic Pork Tenderloin w/Baby Potatoes

Lemon Garlic Pork Tenderloin w/Baby Potatoes

Ingredients for the pork:

• 2 lbs. pork tenderloin  
• 4 garlic cloves, minced  
• 1/4 cup lemon juice  
• 3 tbsp. olive oil, divided  
• 1 tsp. salt 
• 1 tsp. pepper 
• 1 tsp. rosemary, fresh or dry  
• 1 tsp. thyme, fresh or dry 

Ingredients for the potatoes:

• 2 lbs. baby Yukon gold potatoes 
• 1 tsp .lemon juice 
• 2 Tbsp. olive oil  
• 1 tsp. paprika 
• 1 tsp. salt 
• 1/4 tsp. pepper 
• 1/4 tsp. red pepper flakes (optional) 
• 3 sprigs fresh rosemary 

Directions:

1. Put the pork tenderloin, garlic, lemon juice, 2 tbsp. olive oil, salt, pepper, rosemary, and thyme in a Ziploc bag. Put the bag in the fridge and let the pork marinate overnight or for a minimum of 2 hours.  
2. Pour 1 tbsp. olive oil into a skillet on medium heat. Place pork tenderloin in the skillet and sear on all sides. Once that is complete, place the tenderloin on a baking sheet. 
3. Preheat the oven to 400˚F and bake the tenderloin for 18-20 minutes. When finished, the internal temperature should read 145˚F on the thickest part of the meat. This will give you a medium-rare cook for a juicy tenderloin.  
4. Let rest for 5 minutes before cutting. Serve with Dijon mustard on the side and enjoy! 
5. For the Potatoes: Wash and chop the potatoes into fourths. Spread them out in a baking pan and cover with lemon juice, olive oil, paprika, salt, pepper, and red pepper flakes. Mix well so that the potatoes are evenly coated and add the rosemary. 
6. Preheat the oven to 400˚F. Put the baking pan in the oven and cook for 45 min. to 1 hour. Halfway through cooking, flip potatoes so they crisp up on all sides. 
7. Remove the rosemary sprigs before serving. Enjoy!