Seriously Good Pork Tenderloin with Roasted Red Potatoes & Onions

As with most of my cooking decisions, I got a good price on a 3 lb pork tenderloin.  I was able to find two recipes that I combined to create possibly the most tender and moist pork tenderloin I have ever eaten.  No joke.  Even days later, I'm eating slices of the pork loin cold as a snack - an activity I usually reserve for leftover filet mignon, still scrumptious cold.

My recipe is an adaptation of a Giada de Laurentiis recipe "Roasted Pork Loin with Fig Sauce" but without the Fig Sauce, using the leftover seasoning that I had from the Fiorientina recipe that I posted last Monday.

Here's what I used:

3 lb pork tenderloin
6-8 red potatoes, halved
2 small onions, halved
2 tbsp olive oil
1 cup chicken broth

Fiorientina Rub:

1 tbsp dried rosemary
1 tbsp dried sage
1 tbsp dried thyme
2 tbsp kosher salt
2 tbsp black pepper

Here's what I did:

Preheat oven to 425 degrees.  Cover roasting pan in foil to save cleaning time.

In a small mixing bowl, combine Fiorientina Rub with olive oil and blend.  Place pork loin in roasting pan, and coat with rub and oil mixture.  If tenderloin is in more than one piece, wrap with cooking bands (as seen in picture below).  Add potatoes and onion to remaining rub mixture and stir to coat.  Add vegetables to pan around pork.

Roast for 45 minutes, turning pork every 15 minutes to evenly brown the meat.  At end of cooking time, meat should register 145 degrees.  Once removed from oven, place pork on a cutting board and tent with foil to keep warm and allow to rest another 15 minutes.  Meanwhile, add chicken broth to pan with vegetables and meat drippings and stir to remove browned bits into the broth.

I plated this with some quick cook brown rice, and drizzled the sauce over the plate.  This was seriously good pork.