Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Prepare the produce:

   • Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces.
   • Seed 8 ounces mild Hatch chile peppers and slice into strips.
   • Core and chop 8 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Mince 3 garlic cloves.

   Combine the peppers, tomatoes, onion, and garlic in a bowl as the pepper mixture; keep the potatoes separate.

2. 2.

   Pat 14 ounces pork loin dry. Rub it with:

   • 1 teaspoon extra-virgin olive oil
   • 1 teaspoon Morton kosher salt
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground black pepper
   • 1/2 teaspoon dried oregano

   Let the seasoned pork stand while the potatoes begin roasting.

3. 3.

   Toss the prepared potatoes with 2 teaspoons extra-virgin olive oil and 3/4 teaspoon Morton kosher salt. Spread them on a rimmed sheet pan and roast for 10 minutes.

4. 4.

   Toss the pepper mixture with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons Morton kosher salt
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Move the potatoes toward the edges of the pan, spread the pepper mixture in the center, and set the seasoned pork on top.

5. 5.

   Roast until the pork reaches a pull temperature of 140°F and the potatoes are tender, 18–22 minutes.

6. 6.

   Transfer the pork to a board and rest for 5 minutes. Drizzle 1 tablespoon sherry vinegar over the roasted pepper mixture and toss it with the potatoes and pan juices.

7. 7.

   Slice the pork across the grain. Spoon the Hatch chile piperade and potatoes onto two plates and arrange the pork on top.

Want more detail? See the temperature guide.