We love pork tenderloins; they are very tender when prepared properly. They take just a short time to roast, depending on the size, and you can easily make them in a toaster oven, with potatoes roasted at the same time. No need to peel the potatoes, just cut them in chunks and marinate.
If you have one of the oven meat thermometers this is the time to use it; as overcooking the meat makes it tougher. I also use an instant read thermometer; check a little before the time is up to see how close it is to done.
This is a very nice easy-to-make special occasion meal for two, with the bonus of some slices of pork left for delicious sandwiches.
Pork Tenderloins with Roasted Potatoes for Two
1/4 cup olive oil
2 teaspoons minced garlic
1 1/2 teaspoons dried rosemary -- crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pork tenderloin (about 1 pound)
8 ounces medium red potatoes -- cut into chunks
1 slice bacon
In a glass measuring cup, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 4-8 hours or overnight.
Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 7 x 11" metal pan with rack. Top meat with bacon slice lengthwise.
Bake, uncovered, 30-35 minutes until potatoes are tender and a thermometer inserted in pork reads 145°. DON'T OVERBAKE. Let stand 5 minutes before slicing.