Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 1.1 lb pork tenderloin dry, remove any silverskin, and season all over with 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let stand while you prepare the vegetables, about 15 minutes.

2. 2.

   Trim and halve 12 oz Brussels sprouts. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange cut-side down.

3. 3.

   Peel 12 oz potatoes and cut into 1-inch chunks. Peel 2 garlic cloves, leaving them whole. Finely chop 1 oz yellow onion to yield about 2 tablespoons, and finely chop enough fresh sage leaves to measure 1 tablespoon; keep the onion and sage separate.

4. 4.

   Set the potatoes and garlic in a steamer basket over 1 inch of simmering water in a covered saucepan. Steam for 20–25 minutes, until the potatoes crush easily with a fork. Meanwhile, roast the Brussels sprouts for 22–28 minutes, until deeply browned and tender.

5. 5.

   While the vegetables cook, heat an ovenproof skillet over medium-high heat with 1/2 tablespoon olive oil. Sear the seasoned tenderloin for 5–6 minutes, turning to brown all sides. Transfer the skillet to the oven and roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and rest for 8 minutes; reserve the skillet and its browned bits.

6. 6.

   Return the empty potato saucepan to low heat and add the following:

   • 2 tablespoons unsalted butter
   • 1/4 cup heavy cream
   • 5/8 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Warm gently until the butter melts. Add the steamed potatoes and garlic, then mash until smooth. Cover and keep warm off the heat.

7. 7.

   Carefully place the reserved skillet over medium-low heat; its handle will be hot. Melt 1 tablespoon unsalted butter, then add the prepared onion and cook for 3 minutes, stirring. Add the prepared sage and stir for 30 seconds. Pour in 1/4 cup dry white wine, scrape up the browned bits, and simmer for 2–3 minutes until reduced by about half.

8. 8.

   Add 1/4 cup low-sodium chicken broth to the skillet and simmer for 2 minutes. Stir in 1/2 cup heavy cream and 1/8 teaspoon ground black pepper. Simmer gently for 3–5 minutes, until the sauce lightly coats a spoon. Stir in the pork's resting juices.

9. 9.

   Slice the rested tenderloin into thick medallions. Divide the mashed potatoes and Brussels sprouts between two warm plates, arrange the pork alongside, and spoon the sage cream sauce over the pork.

Want more detail? See the temperature guide.