Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or foil.

2. 2.

   Pat 1 pound pork loin dry and season it all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let it stand while the potatoes begin roasting.

3. 3.

   On the prepared pan, toss together:

   • 12 ounces red potatoes, halved or cut into 1-inch pieces
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the seasoned potatoes in one layer and roast for 12 minutes.

4. 4.

   While the potatoes roast, stir together the pork coating:

   • 1 tablespoon Dijon mustard
   • 2 garlic cloves, finely grated or minced
   • 1 1/2 teaspoons herbes de Provence
   • 1/2 tablespoon extra-virgin olive oil

   Rub the coating over the seasoned pork. After the potatoes have roasted for 12 minutes, turn them, place the pork in the center of the pan, and roast for 12 minutes.

5. 5.

   While the pork roasts, gently toss together:

   • 1 pound tomatoes, cored and cut into thick wedges
   • 1/2 tablespoon extra-virgin olive oil
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon herbes de Provence

   Add the seasoned tomatoes around the pork and roast for 10 to 15 minutes, until the tomatoes soften, the potatoes are tender, and the pork reaches 145°F in the center.

6. 6.

   Transfer the pork to a cutting board and rest it for 5 minutes. Drizzle 1 teaspoon red wine vinegar over the roasted tomatoes and potatoes, then gently toss them in the pan juices.

7. 7.

   Slice the rested pork across the grain and plate it with the roasted tomatoes and potatoes, spooning the mustard-herb pan juices over the top.