Pan Seared Pork Tenderloin with Fresh Potato Salad
- 800 g (1.76 lb) pork tenderloin
- 500 g (1.1 lb) baby potatoes
- 15 ml (1 tbsp) Japanese soy sauce
- 15 ml (1 tbsp) balsamic vinegar
- 15 ml (1 tbsp) honey
- 5 g (1 tsp) minced garlic
- 2 g (½ tsp) salt or to taste
- 1 g (¼ tsp) black pepper or to taste
- 30 ml (2 tbsp) rapeseed oil
- 50 g (3½ tbsp) butter
- 60 ml (¼ cup) chopped fresh parsley
- 240 ml (1 cup) Turkish yogurt (10% fat)
- 3 g (½ tsp) grated lemon zest
- Salt for boiling potatoes
1. Preheat oven to 400°F (200°C)
2. Pat pork dry and season with salt and pepper
3. Whisk soy sauce balsamic vinegar honey and garlic in a bowl then rub over pork
4. Heat rapeseed oil in oven-safe skillet over medium-high heat
5. Sear pork until golden brown on all sides 5 to 7 minutes
6. Add butter to skillet and spoon melted butter over pork for 1 minute
7. Transfer skillet to oven and roast until internal temperature reaches 145°F (63°C) 15 to 20 minutes
8. Meanwhile place potatoes in pot cover with cold water and add salt
9. Bring to boil and cook until fork-tender 15 to 20 minutes
10. Drain potatoes and let cool slightly
11. Whisk yogurt parsley lemon zest and pinch of salt in bowl
12. Cut potatoes into chunks and toss with yogurt dressing
13. Let pork rest 5 minutes then slice against the grain
14. Serve pork with potato salad
- Skillet
- oven
- cutting board
- knife
- whisk
- bowl
- spoon
- plate
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