Pork Tenderloin with Roasted Potato Wedges

Ingredients

• 1.5 pounds Yukon Gold potatoes, cut into thick wedges
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon fresh rosemary, finely minced
• 1 pound pork tenderloin, trimmed of silverskin
• 1 teaspoon kosher salt
• 0.5 teaspoon cracked black pepper
• 3 cloves garlic, smashed
• 1 tablespoon unsalted butter

Method

1. 1Preheat your oven to 425 degrees Fahrenheit.
2. 2Toss the potato wedges on a heavy baking sheet with two tablespoons of olive oil, the rosemary, and salt until evenly coated.
3. 3Roast the potatoes for 25 minutes, turning them once halfway through to ensure even browning.
4. 4Season the pork tenderloin thoroughly on all sides with salt and pepper.
5. 5Heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers.
6. 6Sear the tenderloin until a dark brown crust develops on all sides, about 6 minutes total.
7. 7Place the pork on the baking sheet with the potatoes, add the butter and smashed garlic, and roast for 12 to 15 minutes until the internal temperature reaches 145 degrees.
8. 8Rest the meat on a cutting board for 8 minutes before slicing into medallions to retain the internal juices.

Nutrition per serving