RASPBERRY & HERB PORK TENDERLOIN WITH ROASTED RED POTATOES
A delicious meat and potatoes meal that is ideal for your next family dinner. An herb panko crusted pork loin gets a flavor boost with the addition of our smoky sweet Raspberry Chipotle Sauce. Roasted red potatoes are cooked on the same pan as the pork loin for easy clean up. We recommend adding a simple green salad or french green beans and pie for dessert to complete this family-style meal.
2 lbs. small Red potatoes, rinsed and dried
1/4 cup Butter, unsalted and melted
1/2 tsp. Salt
1/2 tsp. Black pepper, freshly ground
For Pork Tenderloin:
1/2 cup Panko bread crumbs
1/4 cup Thyme, fresh, chopped
3 Tbsp. Olive oil
1 tsp. each Black pepper, freshly ground and kosher salt
1 1/2 lbs. Pork tenderloins
1 3/4 cups Robert Rothschild Farm Raspberry Chipotle Sauce
2 Tbsp. Parsley, fresh, chopped
InstructionsPreheat oven to 425 degrees F. Place potatoes in a large bowl. Add butter and season with salt and pepper, tossing gently. Place potatoes on a lightly greased rack in a broiler pan. Bake for 20 minutes; remove from pan.
Stir together panko, thyme, olive oil, salt and pepper in a shallow bowl or pan. Moisten tenderloins with water and roll in crumb mixture, pressing to adhere, and place on rack with potatoes. Bake for 25 minutes or until potatoes are tender and a meat thermometer registers 160 degrees F in the thickest part of the pork. Let the pork rest for 10 minutes. Slice and fan meat. Drizzle Raspberry Chipotle Sauce over meat. Sprinkle potatoes with parsley and serve alongside.