Pork Tenderloin with Roasted Potatoes and Shallots
By America's Test KitchenPublished on September 15, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 Yukon Gold potatoes, scrubbed and sliced ½ inch thick8 shallots, peeled and halved lengthwise3 tablespoons olive oil ½ teaspoon table salt ¼ teaspoon black pepper 2 (12- to 16-ounce) pork tenderloins 1 teaspoon dried thyme ½ cup sherry vinegar 3 tablespoons packed dark brown sugar 1 tablespoon coarse-grain mustard
Before You Begin
Balsamic vinegar will also work in this recipe.
Instructions
- Toss potatoes, shallots, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent and shallots begin to soften, about 5 minutes, shaking bowl halfway through cooking. Drain well.
- Meanwhile, pat pork dry and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 7 minutes. Transfer to plate.
- Add potato mixture, remaining oil, and thyme to now-empty skillet. Cook until potatoes are browned, about 5 minutes. Transfer to platter and cover with foil. Bring vinegar and brown sugar to boil in now-empty skillet over medium heat. Return tenderloins and any accumulated juices to skillet, cover, and cook, turning occasionally, until meat registers 145 degrees, about 10 minutes. Transfer pork to carving board and tent with foil. Simmer sauce until thickened, about 3 minutes. Off heat, whisk in mustard. Slice pork and transfer to platter with potato mixture. Pour sauce over pork. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 Yukon Gold potatoes, scrubbed and sliced ½ inch thick
8 shallots, peeled and halved lengthwise
3 tablespoons olive oil
½ teaspoon table salt
¼ teaspoon black pepper
2 (12- to 16-ounce) pork tenderloins
1 teaspoon dried thyme
½ cup sherry vinegar
3 tablespoons packed dark brown sugar
1 tablespoon coarse-grain mustard
Ingredients
2 Yukon Gold potatoes, scrubbed and sliced ½ inch thick
8 shallots, peeled and halved lengthwise
3 tablespoons olive oil
½ teaspoon table salt
¼ teaspoon black pepper
2 (12- to 16-ounce) pork tenderloins
1 teaspoon dried thyme
½ cup sherry vinegar
3 tablespoons packed dark brown sugar
1 tablespoon coarse-grain mustard
Ingredients
2 Yukon Gold potatoes, scrubbed and sliced ½ inch thick
8 shallots, peeled and halved lengthwise
3 tablespoons olive oil
½ teaspoon table salt
¼ teaspoon black pepper
2 (12- to 16-ounce) pork tenderloins
1 teaspoon dried thyme
½ cup sherry vinegar
3 tablespoons packed dark brown sugar
1 tablespoon coarse-grain mustard
Why This Recipe Works
Patting the meat dry for our Pork Tenderloin with Roasted Potatoes and Shallots recipe removed excess moisture from the exterior, allowing it to sear better in the skillet. Cooking the pork in the same skillet we used to cook the potatoes saved on cleanup and also imparted layers of flavor to the tenderloin. Precooking the potatoes and shallots in the microwave reduced their stovetop cooking time to just a few minutes.
Before You Begin
Balsamic vinegar will also work in this recipe.
Instructions
- Toss potatoes, shallots, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl. Cover tightly with plastic wrap and microwave until edges of potatoes are translucent and shallots begin to soften, about 5 minutes, shaking bowl halfway through cooking. Drain well.
- Meanwhile, pat pork dry and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook tenderloins until well browned all over, 5 to 7 minutes. Transfer to plate.
- Add potato mixture, remaining oil, and thyme to now-empty skillet. Cook until potatoes are browned, about 5 minutes. Transfer to platter and cover with foil. Bring vinegar and brown sugar to boil in now-empty skillet over medium heat. Return tenderloins and any accumulated juices to skillet, cover, and cook, turning occasionally, until meat registers 145 degrees, about 10 minutes. Transfer pork to carving board and tent with foil. Simmer sauce until thickened, about 3 minutes. Off heat, whisk in mustard. Slice pork and transfer to platter with potato mixture. Pour sauce over pork. Serve.
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