Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with racks in the upper and middle positions. Pat 1.1 lb pork tenderloin dry and remove any silverskin. Season all over with 1 teaspoon extra-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 1 lb Brussels sprouts, quartering any very large ones. Peel 12 oz potatoes and cut into 1/2-inch cubes. Slice 12 oz white button mushrooms, finely dice 1 small yellow onion (about 4 oz), and mince 2 garlic cloves.

3. 3.

   Toss the Brussels sprouts on a rimmed baking sheet with 2 teaspoons canola oil, 3/4 teaspoon extra-fine sea salt, and 1/4 teaspoon ground black pepper. Arrange cut-side down and roast on the upper rack for 25–30 minutes, until browned and tender.

4. 4.

   Put the cubed potatoes in a small saucepan with 1/2 cup water and 1/2 teaspoon extra-fine sea salt. Bring to a simmer, cover, and cook over low heat for 15–18 minutes, until very tender. Check occasionally, adding 2 tablespoons water if the pan begins to dry before the potatoes soften.

5. 5.

   While the vegetables cook, heat the remaining 1 teaspoon canola oil in an ovenproof skillet over medium-high heat. Sear the seasoned tenderloin for 4 minutes total, turning to brown several sides. Transfer the skillet to the middle oven rack and roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and rest loosely covered while you make the sauce, about 12 minutes. Keep an oven mitt on the skillet handle as a reminder that it is hot.

6. 6.

   Once the potatoes are tender, uncover and let any excess water evaporate over low heat for 1–2 minutes. Mash with 1 1/2 tablespoons unsalted butter and 2 tablespoons heavy cream. Cover and keep warm off the heat.

7. 7.

   Return the pork skillet to medium-high heat and add the remaining 1 1/2 tablespoons unsalted butter. Add the sliced mushrooms and diced onion; cook for 7–8 minutes, stirring occasionally, until the mushrooms are browned and their liquid has evaporated. Stir in the minced garlic and 1/2 teaspoon dried thyme leaves; cook for 30 seconds.

8. 8.

   Add the following to the mushroom mixture:

   • 1/2 cup low-sodium chicken broth
   • The remaining 6 tablespoons heavy cream
   • The remaining 1/2 teaspoon extra-fine sea salt
   • The remaining 1/4 teaspoon ground black pepper

   Scrape up the browned bits and simmer for 3–4 minutes, until the sauce lightly coats a spoon. Stir in 2 teaspoons apple cider vinegar and any juices collected beneath the resting pork.

9. 9.

   Slice the rested tenderloin into thick medallions. Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Arrange the pork beside the potatoes and spoon the mushroom cream sauce over the meat, leaving the sprouts uncovered so their browned edges stay crisp.

Want more detail? See the temperature guide.