Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 1 pound pork tenderloin dry, trim away any silverskin, and season with 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let it stand while you prepare the vegetables.

2. 2.

   Scrub 3/4 pound carrots and cut into 1/2-inch-thick diagonal pieces. Cut 1/2 pound Yukon Gold potatoes into 3/4-inch pieces. Toss together on a large rimmed sheet pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer, leaving space for the pork, and roast for 15 minutes.

3. 3.

   Core 1 large Honeycrisp apple, about 1/2 pound, and cut it into 8 wedges, leaving the skin on.

4. 4.

   During the last 5 minutes of the vegetables' initial roasting time, heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Sear the seasoned pork for 4–5 minutes, turning to brown several sides. Keep the skillet for the sauce.

5. 5.

   Turn the roasting vegetables, add the apple wedges, and place the seared pork in the cleared space. Roast for 12–16 minutes, until the pork reaches 145°F and the vegetables are tender and browned. Transfer the pork to a cutting board and rest for 5 minutes. If needed, leave the vegetables in the oven during the rest to finish softening.

6. 6.

   While the pork rests, peel and mince 2 garlic cloves. Return the skillet to medium-low heat, add 1 teaspoon unsalted butter and the minced garlic, and cook for 30 seconds. Stir in 1 tablespoon apple cider vinegar, 2 teaspoons Dijon mustard, and 1/3 cup water. Scrape up the browned bits and simmer for 2–3 minutes until lightly thickened. Stir any resting juices from the pork into the sauce.

7. 7.

   Slice the rested pork into thick medallions. Divide the carrots, potatoes, and roasted apples between two plates, arrange the pork alongside, and spoon the mustard sauce over the meat.

Want more detail? See the temperature guide.