Spiced Pork Tenderloin with Roasted Potatoes and Green Onions

Truly fantastic and pretty darn easy.  I did increase the baking time slightly to 20 minutes then 5 minutes to rest.  Came out perfectly, juicy and tender.  Potatoes took an extra 10 in the oven too.  Crispy yummy goodness.  Will definitely make again.  Love my cast iron skillet!

Great flavors - the roasted scallions were a revelation.

A package of center cut bacon would be wasted at my house and I had no green onions, so I had to make do with turkey bacon and yellow onions.  Two slices of bacon may be good for one burger, but is not enough for an entree recipe, so I did use four slices.  As turkey bacon renders almost nothing, I added a little olive oil to the pan after cooking the bacon, along with a quarter teaspoon of smoked paprika. I have found this to be a good cheat when there just isn't enough bacon fat.  The pork and potatoes were cooked perfectly and my family loved the meal.

Made this recipe exactly as instructed... the potatoes were undercooked and lacked flavor - extra seasoning would've helped. The pork was ok, but nothing special.

The whole family loved this meal.  As I usually do, I doubled the amount of spices and added some of our Jamaican spices to give the rub a kick.  The potatoes took longer to cook, so I put them back in the oven while the pork was resting (about 10 mins).  I also added a little sea salt to the potatoes while they roasted. I made a yummy salad to round out the meal. It was so delicious I am adding this to my weekday dinner rotation.  Yum!

this was a great recipe as written...best pork I've ever made! Next time, I probably will increase the bacon and the seasoning amount. The potatoes took longer than the pork, so I threw them back in the oven while the pork rested, and kicked the temp up to 415. They needed another 10 minutes and were perfect. based on a similar recipe, I tossed the potato mixture with a tbsp of whole grain mustard before serving. Delicious!

I was excited to try your recipe, Mary, particularly when the heading was "Spiced Pork."  We did everything you said, but when we served the pork along with the pound of quartered new new potatoes, bacon, parsley, and garlic, everything lacked flavor.  And, with only two pieces of bacon, the flavor of the bacon was lost in the new potatoes.  I would have fried a minimum of four pieces of bacon with that amount of potatoes, not just two.  We even had to add more salt and pepper to everything.  We have decided to marinate everything together tonight in red wine, salt and pepper and see if the red wine might help the pork, potatoes, and green onions... 

Perfect recipe for a very flavorful dish. Will be making this again!