Herbed Pork Tenderloin with Oven Roasted Potatoes

1/3 Cup / 80 mL Watkins Garlic & Parsley Grapeseed Oil
2 teas. / 10 ml crushed Watkins Rosemary
2 teas. / 10 ml crushed Watkins Thyme
1 teas. / 5 mL Watkins Garlic Salt
1/4 teas. / 1.2 mL Watkins Black Pepper
2 Whole Pork Tenderloins (3/4 to 1 pound / 340 to 454 g each)
2-1/2 pounds / 1.25 kg New Potatoes (the smaller the better), quartered

Combine oil, rosemary, thyme, garlic salt and pepper; mix well. Coat meat with 3 Tbsp. / 45 ml of this mixture. Place in shallow roasting pan. Toss potatoes with remaining seasoned oil; arrange around meat in pan. Bake at 375ºF / 190ºC for 35 to 40 minutes or until meat thermometer registers 155°F / 70ºC and juices run clear when meat is pierced, stirring potatoes after 20 minutes. Broil on top rack of oven for 5 minutes to brown. Let stand 5 minutes before slicing. Makes 8 servings.

Nutritional Information Per Serving:
Calories 360, Protein 27g, Carbohydrates 36g, Sodium 328mg, Fat 12g, Saturated Fat 1g, Cholesterol 70mg, Dietary Fiber 3g

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