|
|
Reynolds Wrap®
Heavy Duty Aluminum Foil
|
|
2
|
tablespoons
olive oil
|
|
1 1/2
|
teaspoons
dried basil, crushed
|
|
1
|
teaspoon
dried rosemary, crushed
|
|
1/4
|
teaspoon
salt
|
|
1
|
(12 to 16
oz.) pork tenderloin
|
|
2
|
cloves
garlic
|
|
1
|
(2x1-inch
) piece lemon peel
|
|
1
|
pound baby
red-skin potatoes, quartered
|
|
1/2
|
teaspoon
seasoned salt
|
PREHEAT oven to 425°F. For easy cleanup, line a 13x9x2-inch pan with
Reynolds Wrap Heavy Duty Aluminum Foil.
COMBINE olive oil, basil, rosemary and salt
in a large bowl. Place pork tenderloin
in foil-lined pan. Sprinkle and rub 2/3 of
olive oil and herb mixture over pork, turning to coat evenly. Cut each garlic
clove into 6 slices. Cut lemon peel
crosswise into twelve 1–inch long strips. Cut 12 small slits in top
of pork; place a garlic slice and a lemon peel strip in each slit.
ADD potatoes and seasoned salt to bowl
with remaining olive oil and herb mixture. Stir to coat potatoes. Arrange potatoes in an even layer around pork.
BAKE 30 to 35 minutes or until meat
thermometer registers 160°F. Let stand 5
minutes before slicing.
REYNOLDS KITCHENS TIPS: To line pan, flip pan upside down. Press a sheet of foil around
pan. Remove foil. Flip pan upright and drop foil inside. Crimp edges to rim of pan.
Fresh herbs
can be substituted for dried. Use 1
tablespoon fresh herbs for each teaspoon dried herbs./span
Number of Servings: 4-6
Nutrition Information:
(Per Serving)
| calories | | 290 |
| grams fat | | 11 |
| % calories from fat | | 34 |
| milligrams cholesterol | | 74 |
| milligrams sodium | | 399 |
| grams carbohydrates | | 21 |
| grams fiber | | 2 |
| grams protein | | 26 |
