Roasted Pork with Apples and Potatoes ala ~DKBB~
(original recipe in the March 2018 edition of Cooking Light magazine)
|Photo from Cooking Light|
1 1 lb. pork tenderloin, trimmed
3 Tbsp. olive oil
1½ Tbsp. fresh thyme, chopped
1½ Tbsp. fresh rosemary, chopped
1¼ tsp. kosher salt, divided
1 tsp. cracked black pepper
4 to 6 potatoes, cut into 2” wedges (any kind - your choice - could also use sweet potatoes)
2 large Braeburn apples, peeled and sliced
12 to 16 oz. fresh green beans, trimmed
¼ cup chicken stock
¼ cup unsalted butter
2 Tbsp. apple cider vinegar
- Preheat oven to 500° F; place heavy rimmed baking sheet (jelly roll pan) in oven and leave in while oven preheats.
- Combine oil, thyme, rosemary, 1 tsp. salt, and pepper; rub ⅓ of this on pork.
- Remove hot pan from oven, place pork on it, and return to oven; immediately lower the oven temperature to 450° F and bake pork for 5 minutes.
- Toss potato wedges and apple slices with remaining oil/seasonings mixture, coating all well.
- Remove pan from oven; add coated potatoes and apples to pan with pork and return to oven; continue baking until a thermometer inserted in pork registers at least 140° F (15 minutes).
- When pork reaches correct temperature, remove it from the pan, place on plate, and let it cool a bit, then slice it into ¾” to 1” slices.
- Leaving potatoes/apples on pan, add the green beans and continue baking for another 10 to 12 minutes (you want the potatoes done and the beans just a tich past crisp).
- Remove pan from oven and place potatoes/apples/beans in a bowl.
- To now-empty hot pan, add ¼ tsp. salt, stock, butter, and vinegar; scrape all leavings on bottom of pan loose and stir until butter is melted.
- Add veggies and sliced pork back to pan and put back in oven for another 5 to 8 minutes.
- Serve pork, veggies, and stock together.
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