Zesty Pork Tenderloin and Potatoes

A one dish meal--pork tenderloin, potatoes, Italian ham and pistachios. Baked in foil for extra easy cleanup.

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Ingredients:

• 4 tbsp butter, melted
• 4 tbsp extra virgin olive oil
• 1 pork tenderloin
• 4 potatoes
• 2 sprigs fresh rosemary, removed from stem and chopped
• 2 tbsp chopped parsley
• 2 tbsp dijon mustard
• 1 clove garlic, chopped, mix with a little salt and use flat of knife to rub to a paste
• 1 tbsp Kitchen Bouquet
• 1/4 pound Italian ham
• 1/2 cup pistachio nuts
• Sprinkling of paprika
• Salt and pepper to taste

Method

Place tenderloin on board with handles of two wooden spoons or dowel rods, one on either side to prevent slicing all the way through the meat; slice into 1/2 inch slices. Sauce: Melt butter and add extra virgin olive oil, rosemary, parsley, mustard, garlic and Kitchen Bouquet; whisk together. Potatoes: Wash but do not peel. Slice into 1/2 inch slices. Place in bowl and toss with sauce to coat. To assemble, place enough aluminum foil on counter to totally wrap finished product. Spray with nonstick spray and place tenderloin on top. Interlace potato slices with loin slices and add tiny pieces of Italian ham. Place extra slices around roast. Pour any leftover sauce over all. Sprinkle with nuts and paprika. Tightly wrap and seal foil. Bake at 350 degrees for 50 minutes. Raise temperature to 400 degrees. Remove from oven and turn back foil so potatoes and roast are exposed. Return to oven for about twenty minutes to brown. Remove from oven and let stand for 10 minutes. Cut into four servings

Notes: Serve with a green salad or veggie.

Number of servings: 4

Submitted By: mamaujlaki
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