Double-Marinade Pork Tenderloin and French Potato Salad
- 2.2 lbs (1 kg) pork tenderloin
- 2.2 lbs (1 kg) potatoes preferably fresh or small
- 6 tablespoons (90 ml) rapeseed oil
- 4 tablespoons (60 ml) olive oil
- 1.5 cups (360 ml) red wine
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) water
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 4 garlic cloves
- 2 red onions
- 2.2 oz (60 g) arugula
- 1.1 oz (30 g) fresh parsley
- 4 tablespoons chopped fresh parsley and chives
1. Preheat your oven to 400°F (200°C).
2. Whisk red wine, parsley, chives, olive oil, honey, garlic, salt, and pepper in a large bowl to make the marinade.
3. Add the pork tenderloin to the marinade, making sure it's fully coated, and refrigerate for at least 2 hours or overnight.
4. Remove the pork from the marinade, letting excess liquid drip off.
5. Place the pork on a baking sheet lined with parchment paper and roast for 20-25 minutes or until it reaches an internal temperature of 145°F (63°C).
6. Let the pork rest for 5 minutes before slicing.
7. Boil the potatoes in salted water until tender.
8. Drain and let the potatoes cool.
9. Combine cooled potatoes, red onions, parsley, arugula, white wine vinegar, water, rapeseed oil, Dijon mustard, honey, garlic, salt, and pepper in a large bowl.
10. Toss gently to combine the potato salad.
11. Serve sliced pork tenderloin with the French Potato Salad.
- oven
- baking sheet
- parchment paper
- large bowl
- whisk
- garlic press
- cutting board
- knife
- wooden spoon
- serving platter
Leave a Comment
Thank you for your comment! It has been submitted and is awaiting review.