Rosemary Roasted Pork Tenderloin and Potatoes
This is a favorite recipe for pork tenderloin that always comes out great and very tender, and the whole family will love. By adding the roasted fingerling potatoes you  don’t have to make any side dishes. Chef Wecker
Servings
4people
Servings
4people
Ingredients
Instructions
  1. Blanch the fingerling potatoes until knife tender, slice in half lengthwise and toss in Secolari Rosemary Olive Oil and add a pinch of fleur de sel, white pepper. Roast on a baking sheet on a 400°F pre-heated oven. Bake 10-12 minutes or until lightly browned.
  2. Sauté the pears and shallots in the marinade of Secolari Rosemary Olive Oil until caramelized, add 1 T flour and mix with a wooden spoon for 1 minute then add the wine and Secolari Passion Pear Balsamic vinegar, stir, let simmer for 2 minutes, add the Secolari Chardonnay Mustard, let simmer for 2 more minutes, then serve.
  3. Pound the medallions of pork evenly in between two sheets of plastic wrap, and lightly flour and sauté in Secolari Rosemary Olive Oil until lightly browned or about 2 minutes, then flip and sauté for two more minutes, put on a warm plate, top with sauce, and serve.