Roasted Pork Tenderloin with Golden Potatoes
A delicious and tender pork tenderloin recipe with soft golden potatoes.
- 1 1/2 lb pork tenderloin
- 1 1/2 tspn kosher salt
- 1 tspn black pepper
- 3 tbsp extra-virgin olive oil
- 12 oz baby Yukon Gold potatoes
- 1 cup frozen English peas thawed
- 2 tbsp white wine vinegar
- 1/2 tspn Dijon mustard
- 2 tbsp parsley chopped
Preheat your oven to 400°F.
Season pork with 3/4 teaspoon of salt and pepper each.
Add 1 tablespoon of oil to a large skillet over medium-high heat. Add the pork to the skillet and cook until browned on all sides. Remove pork to a plate, but reserve drippings in skillet.
Add 1 tablespoon of the oil to the skillet and add potatoes. Cook over medium-high heat, undisturbed, until it starts to brown. Stir in remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
Return pork to center of skillet; arrange potatoes around pork.
Transfer skillet to oven and roast for 12 minutes.
Remove from oven and stir peas into potatoes. Return to oven and roast until a thermometer inserted in thickest portion of tenderloin registers 145°F.
Remove skillet from oven. Transfer pork to a cutting board; transfer peas and potatoes to a serving platter but leave drippings in skillet. Allow pork to rest 5 minutes.
Add vinegar, mustard, and remaining 1 tablespoon oil to skillet; whisk to combine. Cut pork crosswise into 16 slices. Arrange pork alongside peas and potatoes on a platter. Drizzle with mixture from skillet, and sprinkle with parsley.