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
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Preheat oven to 425.
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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.
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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.
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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.
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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.
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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.