Grilled Pork Tenderloin with Apple–Dill Pan Sauce + Crispy Smashed Potatoes & Roasted Broccoli
A restaurant-y weeknight plate: juicy grilled pork tenderloin with a bright apple–dill pan sauce, plus charred broccolini (or broccoli) and crispy-smashed baby potatoes. It tastes like winter in the PNW—fresh, tangy, and comforting without feeling heavy.
Back to full listIngredients
- Kroger® Fresh Natural Pork Tenderloin ~1 lb $3.99/lb (sale)
- Organic Russet Potatoes ~3/4 lb (about 1 large), cut into 2-inch chunks $2.29/lb
- Organic Broccoli Bunch (or Baby Organic Broccoli) ~1/2–3/4 lb, cut into florets $3.49/lb
- Large Fuji Apple – Each 1 apple, grated on box grater (or finely diced) $1.99/lb
- Simple Truth Organic® Baby Dill 2–3 Tbsp chopped (plus extra for serving) $2.79
Instructions
- Prep: Pat dry ~1 lb pork tenderloin; trim silver skin if present. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit while you start the potatoes.
- Oven: Heat oven to 450°F. Put ~3/4 lb potato chunks in a pot, cover with cold salted water, bring to a boil, and cook 10–12 minutes until just tender. Drain and let steam-dry 2 minutes.
- Oven: Toss the drained potatoes with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a sheet pan and smash each chunk lightly with a fork or the bottom of a mug. Roast at 450°F for 20–25 minutes until crisp and browned, flipping once halfway.
- Grill: Heat grill (or grill pan) to medium-high. Grill the seasoned ~1 lb pork tenderloin 12–16 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. Rest 5–10 minutes before slicing.
- Stove: While pork rests, make the sauce. In a small skillet, melt 1 Tbsp butter with 1 tsp olive oil over medium heat. Add 1 grated (or finely diced) Fuji apple and a pinch of salt; cook 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds. Add 1/3 cup chicken broth (or water) + 1 tsp Dijon (optional) + 1 tsp apple cider vinegar or lemon juice; simmer 2–3 minutes. Stir in 2–3 Tbsp chopped dill and 1 tsp honey (optional). Taste and adjust salt/acid.
- Oven: On a second sheet pan (or push potatoes to one side), toss ~1/2–3/4 lb broccoli florets with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 10–12 minutes until charred at edges and tender-crisp.
- Serve: Slice rested pork. Spoon apple–dill sauce over pork. Plate with crispy smashed potatoes and roasted broccoli. Finish with extra dill and a squeeze of lemon if you like.
Health notes: ~750–900 kcal per serving (depends on potato portion and butter). Healthiness: Balanced and high-protein; lots of veg. Keep it lighter by using less butter and a smaller potato portion.
Drink pairing: Wine: Look for a medium-bodied white with freshness to match the apple-dill and a little richness for the pork. Suggested styles: Dry Riesling; unoaked Chardonnay; Pinot Gris. Local(ish) picks in WA: Chateau Ste. Michelle Dry Riesling (Columbia Valley); A to Z Pinot Gris (OR, widely available in WA); L’Ecole No. 41 Semillon (if you see it, also great).