Balsamic Pork Tenderloin and Potatoes

I got this recipe from clippings from my grandmothers recipe book. I made a few changes and it turned out wonderfully. Super easy to make on a busy night.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  pork tenderloin, trimmed of fat as needed
•  salt and pepper
• 2  tablespoons olive oil, separated
• 2  tablespoons fresh rosemary or 2  teaspoons dried rosemary, separated
• 2  garlic cloves, minced and separated
• 1⁄4 cup  balsamic vinegar
• 1 1⁄2 lbs russet potatoes, scrubbed and cut into 1/4-inch pieces
• 1  large yellow onion, halved and cut into wedges

Directions

1. Preheat oven to 400*.
2. Rub tenderloin with salt and pepper, half of the rosemary and half of the garlic. Heat 1 T. of the oil in a skillet. Add pork and braise on each side until golden brown on all sides, about 10 minutes. Remove from skillet and put in a greased jelly roll pan.
3. Add vinegar to skillet, scraping bottom to remove brown bits. Add remaining oil, rosemary, and garlic. Add potatoes and onions; toss to coat.
4. Spoon potatoes and onions around pork; drizzle vinegar mixture over pork.
5. Roast for 20-25 minutes or until pork reaches 140*. Let stand 5 minutes before serving.