Careme

Instructions

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

1. 1.

   Heat the oven to 400°F. Trim any silver skin from 1.1 lb pork tenderloin and pat dry. Season all over with 1 teaspoon extra-fine sea salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon fresh thyme leaves. Refrigerate while preparing the vegetables.

2. 2.

   Peel 12 oz potatoes and slice into 1/8-inch rounds. Finely chop 2 garlic cloves, keeping them separate, and grate 1 oz Gruyère. Wipe 12 oz cremini mushrooms clean, trim the stem ends, and quarter them.

3. 3.

   Butter a shallow, approximately 1-quart baking dish with 1 tablespoon unsalted butter. In a bowl, combine the following:

   • 1/2 cup heavy cream
   • 1/4 cup water
   • 1 finely chopped garlic clove
   • 1/2 teaspoon fresh thyme leaves
   • 1/2 teaspoon extra-fine sea salt
   • 1/8 teaspoon ground black pepper

   Add the sliced potatoes and toss to coat. Arrange them in overlapping layers in the buttered dish, pour over the cream mixture, and scatter the grated Gruyère on top.

4. 4.

   Cover the gratin tightly with foil and bake for 35 minutes. Uncover and bake for another 20–25 minutes, until the potatoes are tender when pierced and the top is golden. Let stand for 5–10 minutes before serving.

5. 5.

   When you uncover the gratin, heat 2 teaspoons canola oil in an ovenproof skillet over medium-high heat. Add the seasoned tenderloin and sear for about 6 minutes, turning to brown all sides. Transfer the skillet to the oven alongside the gratin and roast for 12–18 minutes, until the pork reaches 145°F in the thickest part. Transfer the pork to a cutting board and rest for 8 minutes.

6. 6.

   While the pork rests, carefully return the skillet to medium-high heat; its handle will be hot. Add 1 tablespoon unsalted butter and the quartered mushrooms. Cook for 7–9 minutes, stirring occasionally, until browned and their released moisture has evaporated.

7. 7.

   Add the second finely chopped garlic clove and 1 teaspoon fresh thyme leaves to the mushrooms; stir for 30 seconds. Pour in 1/2 cup low-sodium chicken broth, scrape up the browned bits, and simmer for 2–3 minutes. Add the remaining 1/2 cup heavy cream, 1/4 teaspoon extra-fine sea salt, and 1/8 teaspoon ground black pepper. Simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in the pork's collected resting juices.

8. 8.

   Cut the pork into thick slices. Divide the potato gratin between two warm plates, arrange the pork alongside, and spoon the mushrooms and thyme cream sauce over and around the meat.

Want more detail? See the temperature guide.