Maple Rosemary Pork Tenderloin

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We made this delicious perfect fall recipe ( from DELISH)  in Colorado last week when we met my now new daughter-in-law Jaime's family ! It was wonderful and a great way to serve company.
1 
(2-lb.) boneless pork tenderloin (we used pork loin)
Kosher salt
Freshly ground black pepper
2 lb. 
baby potatoes, quartered ( we added butternut squash and red onion chunks as well)
1/2 c. 
plus tbsp. extra-virgin olive oil, divided
1/4 c. 
maple syrup
3 
cloves garlic, minced
1 tbsp. 
whole grain mustard
2 tsp. 
freshly chopped rosemary, plus more for garnish
1/4 tsp. 
red pepper flakes

  1. Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top. 
  2. In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin. 
  3. Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
  4. Garnish with more rosemary to serve.

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