This post may contain affiliate sales links. Please read my disclosure policy.
Macro Friendly Roasted Pork Loin and Potatoes
- 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
- 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.