Target: 6 × 4 inches · landscape

Herb-Crusted Pork with Crisp Potatoes and Carrots

75 min · 4 servings

Ingredients

□ 2 pork tenderloins

□ 1 lb baby Yukon Gold potatoes

□ 1 lb carrots

□ 2 tbsp Dijon mustard

□ 4 garlic cloves, finely grated

□ 2 tbsp chopped rosemary and thyme

□ olive oil, kosher salt, and black pepper

□ 1/2 cup apple cider

□ 2 tbsp unsalted butter

□ 1 tbsp honey

1. Heat the oven with a sheet pan inside. Parboil potatoes until barely tender, then drain and steam dry.

2. Mix Dijon, garlic, rosemary, thyme, salt, pepper, and oil. Coat the pork tenderloins evenly with the herb paste.

3. Smash potatoes thinly on the oiled hot pan and roast until crisp. Roast pork until the thick center is done, then rest.

4. Cook carrots with butter, honey, thyme, and water until lightly glazed. Reduce cider and Dijon with the pork drippings.

5. Whisk butter and pepper into the sauce. Rest pork 10 minutes, slice, and serve with potatoes and carrots.

Cook’s note: Steam-dry the potatoes, then use a preheated oiled pan for crisp, lacy edges.