Roasted Pork Tenderloin with Crispy Smashed Potatoes and Glazed Carrots

Herb-and-mustard-crusted pork stays juicy through a short hot roast, paired with crisp smashed potatoes, restrained honey-thyme carrots, and a quick cider pan sauce.

75 min

4 servings

Herb-crusted sliced pork tenderloin with crispy smashed potatoes, glazed carrots, and cider Dijon sauce.

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

Equipment

Rimmed sheet pan · Small rimmed pan · Large skillet · Instant-read thermometer · Potato masher · Carving board

Crisp without frying

Do not crowd the smashed potatoes, and leave them undisturbed until their edges become deeply browned and lacy.

Sauce with restraint

Spoon the cider Dijon sauce over the pork at the table so the potatoes retain their crisp surface.

Prepare the potatoes and pork

01. Heat the oven with the sheet pan inside; the hot metal starts browning the potatoes immediately.

02. Parboil the potatoes until a knife meets slight resistance, then drain and steam dry so the oil can crisp their surfaces.

03. Stir Dijon, garlic, rosemary, thyme, salt, pepper, and oil into a thick herb paste.

04. Pat pork dry and coat both tenderloins evenly, then keep them on their own pan for a clean roast.

Roast and glaze

05. Oil the heated pan, smash potatoes thinly, season, and roast until their ragged edges brown deeply.

06. Roast pork until its thickest center reaches the stated internal temperature, then move it to a board so carryover heat can finish it gently.

07. Cook carrots with butter, honey, thyme, salt, and water only until tender and lightly glazed, keeping the honey from becoming heavy.

Sauce and serve

08. Reduce apple cider and Dijon in the pork drippings until the sauce lightly coats a spoon.

09. Take the pan off heat before whisking in butter and black pepper; this keeps the sauce glossy rather than greasy.

10. Rest pork 10 minutes, slice across the grain, and serve it with the potatoes, carrots, and warm sauce.