Hasselback Pork Tenderloin With Herbed Potatoes
Simple and Tasty Pork and Potatoes
Introducing the “Hassle-no-More” Hasselback Pork Tenderloin with Herbed Potatoes recipe.
Tired of the kitchen hassle? Fear not!
This recipe takes the “hassle” out of Hasselback and replaces it with heaps of flavor and fun. Picture this: juicy pork tenderloin, sliced to perfection, nestled between layers of golden, crispy herb-infused potatoes.
It’s like a culinary hug for your taste buds after a long day of adulting. So grab your apron and let’s turn those kitchen woes into woohoos!
There is a full, printable recipe card at the end of this post. You can hit the print button to make the recipe to come up on one screen and from there you can screen shot this to save it to your phone.
I also have added a Pinterest button that you can use to save this recipe to your Pinterest page. If you would like to follow me on Pinterest, you can find me there as The Tipsy Housewife.
Fresh Rosemary, Tender Potatoes, and Savory Meat
I am always thinking up new ways to make Pork Tenderloin and this Hasselback Pork Tenderloin with Herbed Potatoes is a winner. I think it is one of the most versatile cuts of meat.
With pork tenderloin you can infuse so much flavor in a very short time. This recipe does not call for a marinade but a simple seasoning of salt, pepper, and all spice.
I like using all spice for this recipe because of the flavor notes of cinnamon, nutmeg, cloves, and pepper. These seasonings do very well with the glaze you bake on the pork near the end of cooking.
All spice is available in most grocery stores but if you cannot find it you can mix the herbs I listed above in even amounts. I often recommend eyeballing spices so that you know what your flavor profile is, but exercise caution when using all spice for the first time, as it has a strong flavor and can be overpowering.
Slice The Pork and Stuff It
I like to slice this pork so that I can stuff it with the onions and the garlic. When you are adding the oil and seasonings to the raw pork, make sure you get it into every crevice.
To make the cuts, simply slice along the pork lengthwise making slash marks that do not go all the way through the pork. This is where you will put the onions and garlic as well as the oil and seasonings.
Cutting the pork this way and stuffing and seasoning it adds flavor. This also helps more juices come out which will season and cook the potatoes below. This also speeds up cook time.
Cut Your Potatoes For Cooking
You want to be sure to cut your potatoes on the thinner side for this recipe. This will help them roast more quickly.
If for some reason your meat is cooked but your potatoes are not, remove the pork carefully and wrap it in foil then let the potatoes cook a bit longer in the oven.
I would be sure to use thicker and wider cuts of pork tenderloin for the cook time I posted. If you use smaller tenderloins, the cook time will be reduced and you will definitely need to cook the potatoes longer.
Use A Meat Thermometer
A lot of people do not like pork because they overcook it. Pork, however, does not have to be VERY well done as we used to believe in the past.
Food safety and standards when it comes to pork have improved and now pork does not carry the same issues as it used to back in the day. We were fed an ad campaign in the 1980s that pork was the other white meat, making us believe it needed to be cooked like chicken.
It is, in fact, not “white meat.” It can be cooked the same as beef, in my opinion, to a medium level of doneness.
I would suggest getting a meat thermometer and starting to pull your pork from cooking when it is an internal temperature of 130 to 135. It continues to cook at least 10 more degrees when it is out of the oven.
This will ensure, tender, juicy, and perfectly cooked pork.
This dish will make you believe just how tender and juicy pork can be.
Hasselback Pork Tenderloin with Herbed Potatoes
Introducing the "Hassle-no-More Hasselback Pork Tenderloin with Herbed Potatoes" recipe: Tired of the kitchen hassle? Fear not! This recipe takes the "hassle" out of Hasselback and replaces it with heaps of flavor and fun. Picture this: juicy pork tenderloin, sliced to perfection, nestled between layers of golden, crispy herb-infused potatoes. It's like a culinary hug for your taste buds after a long day of adulting. So, grab your apron and let's turn those kitchen woes into woohoos!
Ingredients
- 2 Pork Tenderloins
- 1/2 Red Onion, Sliced into thinner slices
- 6 Cloves Of Garlic, Sliced
- Salt, Pepper, All Spice, Garlic and Onion powder.
- 4 Idaho Small to Medium Sized Potatoes, Skin On, sliced thinly, about 1/4 inch thick
- Fresh Rosemary (4 to 6 stems)
- 4 to 6 T of Olive Oil
- For The Glaze
- 4 T of Fruit Preserves, I used Blackberry
- 1/4 C Apple Juice
- 2 T Soy Sauce
Instructions
*Pictures of al the steps are in the post before the recipe card for anyone who needs more clarification.
- Dry your pork tenderloins off with paper towels. Make slashes all along the entire length of the tenderloins without slicing all the way through. Rub some of the olive oil all over the tenderloins and season the whole thing with salt and pepper and be sure to season inside the cuts you made.
- Insert the slices of onions and garlic into the folds.
- Add the potato slices to a large bowl, toss with a tablespoon or two of olive oil then season well with salt and pepper. Remove a few of the needles from one of the Rosemary stems, finely dice them and add to the poatoes. Toss to coat. Spread the potatoes in the bottom of a baking dish.
- Place tenderloins on top of potatoes.
- Cover the tenderloins with the a little more olive oil, salt, pepper and all spice. I use about 1/2 teaspoon of all spice.
- Place the rosemary in between the tenderloins.
- Cover tightly with foil.
- Roast at 375 degrees for one hour.
- While roasting, make the glaze, mix preserves, apple juice and soy sauce together. Add some black pepper, garlic powder and onion powder (about 1/2 teaspoon each)
- Uncover dish, make sure potatoes are soft, if not, cover and bake until potatoes are soft.
- Pour glaze over the meat, reduce temp to 300 degrees, and bake for another 30 minutes uncovered.
- Remove from oven , let rest for 15 minutes before slicing.
*If you have very small, thin pork tenderloin, your meat may cook faster and you will have to adjust cook time. I would look for thicker, wider tenderloins. Otherwise be sure to adjust cook time. See the paragraph above the recipe card for more tips.
Looking For More Pork?
If you are looking for more pork recipes, you should definitely give these French Onion Pork Chops a try. These pork chops are also juicy and delicious.
They have such good flavor and baked with the cheese, they are a real treat.