Recipes: Pork Tenderloin and Rosemary Roasted Potatoes

bigstockphoto_calligraphy__recipes__283740.jpgIt’s the beginning of a new week and another round of dinners. These two recipes are from Fayetteville mom Nancy Firmin, who enjoys growing her own herbs and cooking from scratch. To read more about Nancy, click on the category “Mealtime Mama” and check out the post!

Tenderloin Stuffed with Mushrooms and Herbs

½ c. finely chopped shallots or yellow onion

1-1/2 c. finely chopped mushrooms

1-1/2 T. toasted and chopped pine nuts

1 T. finely chopped fresh sage

1 T. finely chopped fresh parsley

1 1-1/2-2 lb pork tenderloin

1 –2 T. olive oil (for pan)

Preheat oven to 375F. Rinse and pat dry the pork tenderloin and, using a sharp knife, cut open the long side of the tenderloin so that you can open it like a book, being careful not to cut all the way through. Set aside. Heat 1-2 T. olive oil in a cast iron skillet over med-high heat and add shallots or onion. Cook 2-3 min. until translucent but not brown and add the mushrooms. Continue cooking, letting the mushrooms release their juices and begin to brown. Add the pine nuts, sage, parsley, and salt pepper to taste; cook for another minute. Add a tablespoon or two of water if mixture is dry. Remove from heat. Spread the mushroom mixture evenly over the open tenderloin and close up. Using 3 pieces of kitchen string, tie the tenderloin securely and season the outside with salt and pepper. Wipe out the cast iron skillet and heat the remaining 1-2 T. olive oil over med-high heat. Sear the pork tenderloin, fat side down first, until nicely browned all over, 5-6 min. Transfer skillet with pork to the oven and continue cooking for about 20-25 min. or until a meat thermometer inserted in the thickest part registers 165F. Remove from oven and let meat rest for 5 min. before slicing and serving. Serves 4.

Rosemary Roasted Potatoes

4-6 medium red potatoes, well-scrubbed and cut into medium chunks

3-4 T. good quality extra-virgin olive oil

2-3 T. chopped fresh rosemary

Coarse or kosher salt and fresh ground black pepper to taste

Boil potatoes in water until just tender, drain well and pat dry with paper towels. Spread potatoes in a single layer on a large baking sheet or jellyroll pan. Drizzle with olive oil, salt and pepper; then mix with hands or spatula until all potatoes are evenly coated. Roast in a preheated 375F oven until lightly browned, about 30 minutes; remove pan from oven, add the rosemary and more olive oil if they are too dry, stir well and return to oven. Roast for about 25 minutes more, or until nicely browned and tender. Serves 4-6.

Editor’s note: These recipes were originally published in the Food section of the Arkansas Democrat-Gazette.