Careme

Instructions

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1. 1.

   Preheat the oven to 425°F with racks in the middle and upper third. Pat 1.1 pounds pork tenderloin dry and remove any silverskin. Season all over with 1 teaspoon extra-fine sea salt and 1/4 teaspoon ground black pepper. Let stand while preparing the vegetables, about 15 minutes.

2. 2.

   Put 4 cups cold water in a medium saucepan. Peel 1 pound potatoes and cut into 1-inch chunks, placing them directly into the water as you cut to prevent browning. Use a pan narrow enough that the water covers the potatoes.

3. 3.

   Trim and halve 12 ounces Brussels sprouts. Thickly slice 8 ounces white button mushrooms, and finely dice 4 ounces yellow onion, keeping the vegetables separate.

4. 4.

   Toss the Brussels sprouts with 1 tablespoon canola oil and 1/2 teaspoon extra-fine sea salt on a rimmed baking sheet. Arrange cut sides down and roast on the upper rack for 25–30 minutes, until deeply browned and tender.

5. 5.

   Add 1 tablespoon extra-fine sea salt to the potato cooking water. Bring to a boil, then simmer for 15–20 minutes, until very tender. Drain thoroughly and return the potatoes to the warm pan over low heat for 1 minute to evaporate excess moisture.

6. 6.

   While the vegetables cook, heat 1 tablespoon canola oil in an ovenproof skillet over medium-high heat. Sear the seasoned tenderloin for 5–6 minutes total, turning to brown it on all sides. Add 1 tablespoon unsalted butter, spoon the melted butter over the pork, and transfer the skillet to the middle oven rack. Roast for 12–18 minutes, until the center reaches 145°F. Transfer the pork to a board and loosely tent with foil. Rest for about 18 minutes while making the sauce.

7. 7.

   While the pork roasts, warm 1/4 cup heavy cream and 2 tablespoons unsalted butter in a small saucepan over low heat for 2–3 minutes. Mash them into the drained potatoes with 1/2 teaspoon extra-fine sea salt. Cover and keep warm off the heat.

8. 8.

   Once the pork is resting, carefully return its skillet to the stovetop over medium-high heat; the handle will remain hot. Add 1 tablespoon unsalted butter and the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned. Add the diced onion and cook for 3–4 minutes, until softened.

9. 9.

   Add the following to the mushroom skillet:

   • 1/2 cup low-sodium chicken broth
   • 1/2 teaspoon dried thyme leaves
   • 1/2 teaspoon extra-fine sea salt
   • 1/4 teaspoon ground black pepper

   Scrape up the browned bits and simmer for 2 minutes. Stir in 1/2 cup heavy cream and simmer gently for 4–6 minutes, until the sauce coats a spoon. Stir in the juices collected beneath the resting pork.

10. 10.

    Slice the pork into thick medallions. Divide the mashed potatoes and roasted Brussels sprouts between two warm plates. Arrange the pork beside the potatoes and spoon the mushroom cream sauce over the pork, leaving the crisp sprouts uncovered.

Want more detail? See the temperature guide.