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 lower thirds. Set out one large rimmed baking sheet for the vegetables and a small roasting pan for the pork. Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces.

2. 2.

   Pat 1 pound pork tenderloin dry and trim away any silverskin. Season all over with 1 teaspoon fine sea salt and set in the small roasting pan while you prepare the vegetables.

3. 3.

   Toss the potatoes on the large baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides down and roast on the lower rack for 15 minutes.

4. 4.

   Meanwhile, cut 12 ounces zucchini into 3/4-inch-thick half-moons and 8 ounces Roma tomatoes into thick wedges. Mince 3 garlic cloves and finely chop enough rosemary leaves to make 1 tablespoon.

5. 5.

   Make the pork rub in a small bowl by combining:

   • 1 teaspoon olive oil
   • Half the minced garlic
   • 2 teaspoons chopped rosemary
   • 1/4 teaspoon ground black pepper

   Spread the rub over the salted pork.

6. 6.

   In a bowl, toss together:

   • The prepared zucchini and tomatoes
   • 2 teaspoons olive oil
   • 1 teaspoon fine sea salt
   • The other half of the minced garlic
   • 1 teaspoon chopped rosemary
   • 1/4 teaspoon ground black pepper

   Keep the tomatoes in large pieces so they retain some shape during roasting.

7. 7.

   After the potatoes have roasted for 15 minutes, turn them and add the seasoned zucchini and tomatoes to their baking sheet, spreading everything into a single layer. Return it to the lower rack and place the pork on the upper rack. Roast for 18–23 minutes, until the pork reaches 145°F in the thickest part and the vegetables are tender and browned.

8. 8.

   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 browning. Drizzle 1 teaspoon red wine vinegar over the roasted vegetables and gently toss.

9. 9.

   Slice the rested pork into thick medallions. Divide the vegetables between two plates, arrange the pork alongside, and spoon the roasting-pan juices over the meat.

Want more detail? See the temperature guide.