Ingredients
For the Roast & Potatoes
Pork: 2 lbs pork tenderloin (or center-cut boneless pork loin)
Potatoes: 1.5 lbs baby yellow potatoes, halved
Olive Oil: 3 tbsp (divided)
Fresh Herbs: 3 tbsp finely chopped fresh rosemary and thyme (plus whole sprigs for garnish)
Garlic: 4 cloves, minced
Spices: 1 tsp paprika, 1 tsp red pepper flakes (optional, for that subtle kick seen in the photo)
Salt & Black Pepper: To taste
For the Garlic Butter Pan Sauce
Butter: 4 tbsp (unsalted)
Garlic: 2 cloves, minced
Dijon Mustard: 1 tbsp
Chicken Broth: 1/3 cup
Fresh Parsley: 1 tbsp, finely chopped
Lemon Juice: 1 tsp (for a bit of brightness)
Instructions
Step 1: Prep and Season
Preheat & Prepare: Preheat your oven to 400°F (200°C).
Season the Potatoes: In a large bowl, toss the halved baby potatoes with 1.5 tablespoons of olive oil, half of the minced garlic, half of the chopped herbs, salt, and pepper. Set aside.
Rub the Pork: Pat the pork dry with paper towels. In a small bowl, mix the remaining olive oil, garlic, rosemary, thyme, paprika, red pepper flakes, salt, and pepper to create a paste. Rub this paste generously all over the pork.
Step 2: Sear and Roast
Sear the Pork: Heat an oven-safe skillet (like cast iron) over medium-high heat. Sear the pork tenderloin for 2–3 minutes on each side until a golden-brown crust forms.
Arrange the Pan: If your skillet is large enough, scatter the potatoes around the pork. If not, transfer everything to a large rimmed baking sheet, placing the pork in the center and potatoes around it.
Roast: Transfer to the oven. Roast for 20–25 minutes for tenderloin (or 30–35 minutes if using a thicker pork loin), until the internal temperature of the pork reaches 145°F (63°C).
Rest: Remove the pork from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for 10 minutes to keep it juicy. (If the potatoes need more crisping, leave them in the oven for an extra 5 minutes while the meat rests).
Step 3: Make the Sauce
Deglaze the Pan: Place the skillet used for roasting back on the stove over medium heat (pour off excess grease but leave the flavorful browned bits).
Build the Flavor: Add the chicken broth and Dijon mustard, scraping up the stuck bits from the bottom of the pan. Let it simmer and reduce by half (about 3 minutes).
Finish with Butter: Turn the heat to low. Whisk in the butter one tablespoon at a time until melted and velvety. Stir in the fresh parsley and lemon juice. Season with a pinch of salt to taste.
