Garlic and Herb Pork Tenderloin

Pork tenderloin is such a great weeknight option. A smaller one will cook up in about half an hour. Tender and moist, throw some baby potatoes and carrots in the same pan to roast along with it, and a delicious healthy meal will be ready in just a little more time than it would have taken you to heat up a frozen pizza.

OK…there are a few ingredients I had listed on this weeks grocery list from my meal plan, I won’t be using. I realized yesterday I was out of soy sauce, so my original recipe was going to use the soy sauce, orange juice, Dijon mustard and honey, now will be a simpler version with garlic, olive oil and fresh rosemary. I plan to make the other recipe soon, so if you bought those ingredients, just hang on. 🙂

Buy tenderloin when they are on sale…why would you not? This week they are on sale at the Atlantic Superstore. I bought two small ones for a total of $7.99. Baby potatoes and about 1/3 of a bag of carrots, 1 onion, etc. This recipe fed 6 of us (with enough leftovers for my husbands lunch the next day) for roughly $12.50. That’s around $2.00/person! Are you starting to see the benefits of meal planning and shopping the sales? Easier on you wallet…better for your family…its a life-changer.

I’m working on a post I’ll share soon, on how I meal plan and the little time it actually takes. (think less than 30 min) Many of my friends have heard me talk about this before, heck I’ve even taught courses on it. With all the talk about the rising cost of groceries this year for Canadians, planning will be more crucial than ever. I assume there will be some people looking for options beyond spending $7.99 on a head of cauliflower? You will need a plan. I will help. It will be alright. 😉


Garlic and Herb Pork Tenderloin
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
One dish complete meal that cooks up in about half an hour.
  • 1 small pork tenderloin
  • 1 bag of PC Ruby Little Gems Red Mini Potatoes
  • 6 carrots peeled and cut into small chunks
  • 1 onion chopped
  • 3 cloves of garlic, minced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • fresh rosemary
  1. Preheat oven to 425
  2. Spray a 9x13 inch dish with non-stock cooking spray
  3. In a large bowl toss together the baby potatoes, carrots, onions, garlic, salt and pepper and olive oil until everything is coated
  4. Place pork in the middle of the 9x13 dish, pour vegetables around the pork and tuck a couple of sprigs of fresh rosemary around the vegetables.
  5. Roast uncovered for 25-35 minutes. If using a meat thermometer it should read 160F
  6. Allow to rest for 10 minutes before slicing

* I roasted 2 small pork tenderloins, one in the recipe, and another just on it’s on the side. For the number of people I feed here I need 2.

** This recipe uses the PC bags of baby potatoes, but you can use any sort of potatoes, just peel and chop into chunks. The small bags just make it possible to throw this together quickly on a weeknight.

*** I occasionally use fresh herbs when cooking. Fresh rosemary makes this dish smell wonderful when cooking and really adds to the flavour. If you don’t have fresh, just add a little dried to the bowl of veggies when tossing.

This is a recipe, that’s not even a recipe. So easy to throw together and so good on a cold, dark January night. Enjoy!

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