- 3
- Average
- 10 mins
- 60 mins
- Average budget
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Ingredients
- 1 egg white, lightly beaten
- 1/4 cup grated Parmesan
- 1 tsp garlic salt, divided
- 1 1/4 pounds Yukon gold or russet potatoes, cut into wedges
- 1 pork tenderloin (1 lb/500g)
- 2 T balsamic vinaigrette dressing
- 1 T honey
Preparation
Step 1
Preheat oven to 425F. Combine egg white, cheese and 3/4 tsp of the garlic salt. Add to potatoes in large bowl; toss to coat. Spread onto greased large baking sheet.
Step 2
Bake 15 m. Place meat on same baking sheet next to the potatoes; sprinkle with remaining garlic salt. Bake an additional 20m. Meanwhile, combine dressing and honey.
Step 3
Brush meat with dressing mixture. Continue baking 10-15m or util meat is cooked to 160F and potatoes are tender, brushing meat occasionally with remaining dressing mixture. Serve with hot green beans.