Roasted Pork Tenderloin with Golden Potatoes
A simple meat-and-potato meal guaranteed to satisfy.
- 1 1/2 lb pork tenderloin
- 1 1/2 tsp salt divided
- 1 tsp freshly ground black pepper divided
- 3 tbsp olive oil extra virgin
- 12 oz baby Yukon Gold potatoes halved
- 1 cup frozen English peas thawed
- 2 tbsp white wine vinegar
- 1/2 tsp Dijon mustard
- 2 tbsp fresh flat-leaf parsley chopped
Preheat the oven to 400°F. Sprinkle the pork with 3/4 teaspoon each of the salt and pepper. Add 1 tablespoon of the oil to a large ovenproof skillet on medium-high. Add the pork to the skillet and cook for 8 minutes until well browned, flipping once halfway through. Move the pork to a plate and reserve the drippings in the skillet. Add 1 tablespoon of the oil to skillet, then add the potatoes; cook on medium-high, no stirring or movement, until they start to brown, about 3 minutes. Stir in remaining 3/4 teaspoon salt and 1/4 teaspoon pepper. Return the pork to the center of the skillet, then arrange the potatoes around it.
Move the skillet to the oven and let it roast for 12 minutes. Take it out of the oven and stir the peas into the potatoes. Put the skillet back in the oven and continue to roast until a thermometer inserted in thickest portion of the tenderloin registers 145°F, about 5 minutes.
Take the skillet out again. Transfer the pork to a cutting board and the peas and potatoes to a serving platter. (Reserve the pork drippings again.) Let the pork rest for 5 minutes.
Add vinegar, mustard, and remaining tablespoon of oil to the skillet and whisk to combine. Cut the pork crosswise into 16 slices and arrange them alongside the peas and potatoes on a platter. Drizzle with the mixture from skillet, and sprinkle with parsley.