This post may contain affiliate sales links. Please read my disclosure policy.
Macro Friendly Roasted Pork Loin and Potatoes
This recipe is pretty darn flavorful considering there aren't many ingredients. If you can find the McCormick Italian Herb grinder, it is delicious!! I like it so much better than plain italian seasoning. But, if you can't find that herb blend grinder, use italian seasoning you like.
Ingredients
- 2 pound Pork Tenderloin
- 1 tablespoon Italian Herb Seasoning Grinder by McCormick
- salt & pepper to taste
- 1.5 pounds Russet Potatoes about 6 small to medium potatoes
- 1 tablespoon olive oil
- 1 envelope Onion Soup Mix
Instructions
- Preheat oven to 375 degrees F. Place a large, nonstick skillet (oven safe) over medium high heat. Spray with nonstick cooking spray.
- Blot pork tenderloin with paper towels to remove moisture. Sprinkle liberally with italian herb seasonings and salt and pepper. Cook pork loin to brown on all sides, 2-3 minutes per side.
- While pork is browning, cube up potatoes into 3/4 inch dice. Toss with olive oil and onion soup mix. Pour onto a parchment paper lined baking sheet. Add to oven.
- After pork has browned, transfer to oven and bake 30 minutes or until internal temperature registers at 165 degrees F.
- Remove pork from oven and cover with foil to rest 10 minutes. Potatoes will likely have to stay in the oven another 10-15 minutes to finish cooking.
- Slice pork into pieces and drizzle with any remaining coking juices from the pan. Serve with roasted potatoes.
Notes
The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 305 calories, 5.6g F/30.6g C/34g P.
Nutrition
Calories: 311kcal | Carbohydrates: 25g | Protein: 34g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 620mg | Potassium: 1115mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 3mg
