Roast Pork Tenderloin and Potatoes

Tasty dinner! The recipe is from So Much Food Blog. Two thumbs up from across the table.

Ingredients-

1 lb pork tenderloin 

1 tablespoon Dijon mustard

1/4 cup olive oil

2 teaspoons aged balsamic vinegar

1 tablespoon minced fresh rosemary leaves

1 tablespoon minced fresh sage leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

Method-

Mix the marinade. 

Whisk together the olive oil, Dijon, rosemary, sage, balsamic, salt, and pepper until smooth. 

Reserve 2 tablespoons of the marinade and set aside.

Prep the pork. 

Start by using a sharp knife to trim away any silver skin.

Cut the pork into 2” cubes

Marinate the pork. 

Place the pork in a Ziploc bag or baking dish and coat with the marinade. 

Transfer to the fridge and marinate for at least 2 hours, up to overnight.

Preheat the oven to 400 F.

Season the potatoes. 

Toss the potatoes with half of the reserved marinade plus one tablespoon of olive oil. 

Season with salt and pepper and toss well. 

Spread the potatoes in an even layer in the skillet or braiser. 

Transfer to the oven for 15 minutes.

Sear the pork. 

Heat 2 tablespoons of the olive oil in a large cast iron skillet or braiser over medium-high heat. 

Remove the pork from the marinade and shake off any excess marinade. 

Sear the pork for a couple of minutes on all sides until browned. 

Once browned, transfer to a plate and turn off the heat.

Remove the skillet or braiser from the oven. 

Place the pork on top and return to the oven.

Roast the pork. Roast for 10-15 minutes, until the internal temperature reaches 145˚F-150˚F.