HERBED PORK TENDERLOIN WITH ROASTED POTATOES

If you are a meat and potatoes person, here is a good way for you to enjoy a favorite meal.  The protein in the pork will counteract some of the starch (which turns to sugar) in the potatoes.  And remember that moderation is key.  Don't eat all the potatoes!  A couple wedges should be your limit.

1/3 cup olive oil
2 garlic cloves, minced
2 tsp rosemary
2 2 tsp thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 (approximately 1 lb each) whole pork tenderloins
2 lb new potatoes, quartered (Omit if potatoes create a problem for you.)

Preheat oven to 375 degrees.

In a small bowl combine the oil, garlic, rosemary, thyme, salt, and pepper until blended.  Remove 3 tablespoons and rub onto the tenderloins.  Place tenderloins in a large roasting pan. 

Toss the potatoes with the remaining seasoning mix and arrange around the tenderloins in the pan.

Bake 35 to 40 minutes or until the meat registers at least 155 degrees on a meat thermometer and the juiced run clear.  Stir the potatoes about halfway through the cooking time.  Broil on the top oven rack for approximately 5 minutes to brown meat and potatoes.  Let stand for 5 minutes.  Slice and serve.

Yield: approximately 8 servings

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