Meat n' Potatoes

Sorry for the absence of my posts! It's been a crazy week! Had my birthday and got to do so many fun things the week of that I couldn't stop myself to sit down in front of my computer!

So earlier last week I decide to go traditional and cook some good old meat and potatoes. I've had this pork tenderloin in my freezer since my previous shopping trip. (Buy one get one free thanks Cub :) I generally am not a huge fan of the meat being so center stage in my cooking but it sounded good at the time! I go to my cupboards to look for what I could make to accompany my tenderloin and I discovered that I had 4 red potatoes that I could chop up and throw in the pan. I also noticed that I had one of those packets of onion seasoning. (You know, the one that mixed with sour cream is the PERFECT sour cream and onion dip?? Side note: make your own dip! Cheaper.) Recipe, done.

So I chop my red potatoes into 1 1/2" chunks and toss them with olive oil and the onion dried onion seasoning packet. I made sure they were well coated before I put them around my small 9x13 baking sheet. (Must have in your kitchen!) I decided to roll my tenderloin in a little Worcestershire sauce and roll it in crushed black peppercorns and then nestled it in the middle of my pan. I put it in the oven for the time noted on the cooking instructions of the tenderloin: 350 degrees for 35 min. I ultimately left it in for about 38 min and then out she came sizzling hot and smelling delicious! I let it rest for about 7 min and then sliced into it. Oh man that was some tender tenderloin :) and juicy and cooked to perfection! But.....BUT.....I haven't had a but yet in my blog!!!! But I thought the potatoes could have used an extra 10 min. SO throw them on the pan and slide them into the 350 degree oven for 10 min and THEN nestle the tenderloin in the middle and cook it for an additional 35 and it should be perfect! It made for some good leftovers!

Must have item in the fridge:
-sour cream (We could have totally dipped our potatoes in some sour cream and it would have been delicious but you can also make that homemade onion dip I was talking about as well. Or even make a sour cream and mushroom soup mixture to cook the tenderloin in using your crockpot!? Yes please)

Notes to take away from today:
-Either cut your potatoes smaller then 1 1/2" chunks to finish cooking through in time or cook them 10 min first and then slide the tenderloin in and finish cooking!

Recipe:
1 lb tenderloin
4 red potatoes small to medium sized
2 Tbsp. olive oil
1 packet dried onion mix
2 Tbsp. Worcestershire sauce
crushed black peppercorns (to coat)

Preheat oven to 350 degrees. Chop red potatoes into 1 1/2" or smaller cubes and toss in a bowl with olive oil and dried onion mix until well coated. Spread around the outside of a small baking sheet and place in oven for 10 min. While the potatoes are beginning to cook spread Worcestershire sauce over the tenderloin and then roll in crushed black pepper corns or sprinkle over and then press into tenderloin. Remove potatoes from oven and nestle tenderloin in the middle. Cook for an additional 30 min or until tenderloin is approx. 165 degrees in the center. Take out, let stand for 5-7 min, slice, dish up potatoes, and enjoy!