Categories: Meals

Ingredients

• Pork:
• 1 1/4 lbs. pork tenderloin
• 1/2 tbsp. apple cider vinegar
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp caraway seeds
• Olive oil spray
• Potatoes:
• 12 baby gold potatoes, halved
• 1 tbsp. olive oil
• 3/4 tsp salt
• 1/2 tsp garlic powder
• Black pepper

Directions

1. Preheat oven to 425.

2. For the pork: Place the pork in a large bowl, rub it with the vinegar, then season with the garlic powder, salt, and caraway seeds.

3. Heat a 12-inch cast-iron skillet over high heat and spray it with oil. Add the pork and sear both sides until browned, about 3 minutes total. Transfer to a cutting board and insert an oven-safe thermometer into the thickest part of the pork.

4. For the potatoes: In the same bowl the pork was in, combine the potatoes, oil, salt, garlic powder, and pepper to taste. Return the pork to the skillet and add the potatoes.

5. Roast until the thermometer reaches 145, 15-20 minutes. Keeping the potatoes in the pan, use tongs to transfer the pork to a cutting board, tenting with foil and letting rest for 10 minutes before slicing. Stir the potatoes, return to the oven, and roast until a knife inserts easily and the potatoes are browned on the edges, 10 more minutes.

6. Thinly slice the pork and divide evenly among 4 serving plates. Spoon the drippings over the top. Divide the potatoes among the plates and serve.

Email to a friend | Print this recipe | Back