That’s right, TWO dishes this week. Just because I love you that much. Maybe you’re having trouble trying to decide what to make for dinner, well here are two of your meals right here on my blog this week. Now, this dish sounds more like a Sunday lunch to me, but it was actually pretty easy for dinner and just the right amount with a little left over.
Here’s what you are going to need other than a cast iron skillet and meat thermometer:
For Butter: 2 tbsp unsalted butter, 2 tbsp maple syrup, 1/8 cayenne
For Pork: 1 12 oz pork tenderloin, trimmed of silver skin, 1 tsp dried-thyme, 1 tsp dried rosemary, 1/8 tsp ground cloves, 2 tsp vegetable oil. (My tenderloin was already infused with herbs so I didn’t add the herb crust).
For Sweet Potatoes: 1 large sweet potato, peeled and sliced into 3/4 inch rounds, 3 tsp vegetable oil, divided, 1/8 tsp salt, 1/8 tsp pepper.
Preheat oven to 425. In a small bowl combine thyme, rosemary, cloves. Pat the pork dry and then rub the herbs evenly over it.
Heat oil over medium heat in large oven proof skillet. Lay the tenderloin in the pan and sear on all sides. If you are using the herb crust and it starts to burn, just reduce the heat. Take the skillet and place in oven and cook until internal temperature registers at 140-145, about 15-20 minutes.
Meanwhile, toss potatoes, 1 tsp oil, salt and pepper in a microwave proof bowl. Cover and nuke that sucker for 5-7 minutes, turning. Drain the potatoes.
After the pork is done, remove and cover to keep warm. Add 2 tsps oil to the pan and heat. Add your steamy potatoes in a single layer and brown an all sides.
Mix all your ingredients for the butter together and serve over the tenderloin and potatoes. And you’re done! Yum.