Careme

Instructions

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1. 1.

   Heat the oven to 400°F with racks in the middle and lower third. Trim the silverskin from 1.1 lb pork tenderloin and pat dry. Season all over with 1 teaspoon extra-fine sea salt and 1/4 teaspoon ground black pepper; set aside while preparing the vegetables.

2. 2.

   Trim and halve 1 lb Brussels sprouts, quartering any very large ones. Peel 12 oz potatoes and cut into 1-inch pieces. Keep the potatoes in a saucepan covered with cold water by 1 inch.

3. 3.

   Core 1 large apple, about 8 oz, and cut into 1/2-inch wedges. Thinly slice 8 large sage leaves and mince 2 garlic cloves; keep these ingredients separate.

4. 4.

   On a rimmed baking sheet, toss the Brussels sprouts with 1 tablespoon olive oil, 3/4 teaspoon extra-fine sea salt, and 1/4 teaspoon ground black pepper. Arrange cut-side down and roast on the lower rack for 30–35 minutes, turning once, until browned and tender. If finished before the pork, set aside uncovered.

5. 5.

   Bring the potatoes and their water to a boil, then reduce to a steady simmer. Cook for 15–18 minutes, until very tender. Start cooking the pork while the potatoes simmer.

6. 6.

   Heat an ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil, then sear the seasoned tenderloin for 5–6 minutes, turning to brown all sides. Transfer the skillet to the middle oven rack and roast for 12–18 minutes, until the center reaches a pull temperature of 140°F. Transfer the pork to a board, tent loosely, and rest for 10 minutes. Keep a towel over the skillet handle as a reminder that it is hot.

7. 7.

   While the pork roasts, drain the cooked potatoes thoroughly and return them to the saucepan over low heat for 1 minute to dry. Remove from the heat and mash until smooth. Gently fold in 2 tablespoons unsalted butter, 1/4 cup heavy cream, and 1/2 teaspoon extra-fine sea salt. Cover and keep warm over the lowest heat, stirring occasionally.

8. 8.

   While the pork rests, place its skillet over medium heat. Add 1 tablespoon unsalted butter and the apple wedges; cook for 4–5 minutes, turning gently, until golden and just tender. Add the prepared sage and garlic and stir for 30 seconds.

9. 9.

   Pour 1/2 cup low-sodium chicken broth into the skillet, scraping up the browned bits. Simmer for 2 minutes, then add 1/2 cup heavy cream. Simmer gently for 3–4 minutes, until the sauce lightly coats a spoon. Stir in 1 teaspoon apple cider vinegar and any juices collected beneath the resting pork.

10. 10.

    Divide the warm potato purée between two plates and arrange the Brussels sprouts alongside. Slice the rested tenderloin into thick medallions, set over the purée, and spoon the apples and sage cream sauce over and around the pork.

Want more detail? See the temperature guide.