Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Cut 3/4 pound Yukon Gold potatoes into 3/4-inch chunks. On a large rimmed baking sheet, toss them with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread over one half of the sheet and roast for 10 minutes.

2. 2.

   While the potatoes begin roasting, pat 1 pound pork tenderloin dry and trim away any silverskin. Season all over with 1 teaspoon fine sea salt. Rub with 1/2 tablespoon olive oil, then coat with 1 tablespoon Dijon mustard and 1/4 teaspoon ground black pepper.

3. 3.

   After the potatoes have roasted for 10 minutes, turn them and place the seasoned tenderloin on the empty half of the sheet. Roast for 18–25 minutes, until the pork’s center reaches 145°F and the potatoes are golden and tender. Transfer the pork to a cutting board and rest for 5 minutes; leave the potatoes in the oven briefly if they need more browning.

4. 4.

   While the pork roasts, remove the tough core from 1 pound green cabbage and slice the leaves into thin ribbons. Core 1 large Fuji apple, about 1/2 pound, and cut into 1/4-inch slices, leaving the skin on.

5. 5.

   Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced cabbage and 3/4 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until softened with some browned edges.

6. 6.

   Add the sliced apple to the cabbage and cook for 3 minutes. Stir in the following:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1/4 teaspoon ground black pepper

   Add 1/4 cup water, cover, and cook over medium heat for 4 minutes. Uncover and cook for 1–2 minutes, until the apple is just tender and the liquid lightly coats the cabbage.

7. 7.

   Slice the rested pork across the grain. Divide the apple cabbage and roasted potatoes between two plates, arrange the pork alongside, and spoon any resting juices over the meat.

Want more detail? See the temperature guide.