Here’s a recipe from Epi cur ious t hat promises a juicy pork tenderloin. Dad sometimes grills these, and they are always good, but this one is browned in a skillet and finished in a hot oven.
Juiciest Pork Tenderloin 2 1–1½-lb pork tenderloins 2¼ tsp kosher salt, divided 2 tsp freshly ground black pepper 2 tablespoons thyme leaves 4 garlic cloves 1/4 cup apple cider vinegar 1/4 cup Dijon mustard 1/4 cup honey 1 tsp onion powder 1/2 tsp red pepper flakes 2 tablespoons neutral oil Season two 1–1½-lb. pork tenderloins all over with 2½ 2 tsp kosher salt and 2 tsp freshly ground black pepper and transfer to a large bowl or resealable bag. Add 2 Tbsp thyme leaves and finely grate 4 garlic cloves over the pork.
Mix 1/4 cup apple cider vinegar, 1/4 cup Dijon mustard, 1/4 cup honey, 1 tsp onion powder and 1/2 tsp. red pepper flakes in a small bowl until just combined. Season with remaining ¼ tsp kosher salt. Pour half of honey-mustard sauce over pork and turn to coat. Reserve remaining honey- mustard sauce for serving. Cover or seal bag and let marinate, refrigerated, for at least 1 hour and up to overnight.
Preheat oven to 425.
Heat 2 Tbsp neutral oil in a large cast-iron skillet over medium-high. Remove pork from marinade and let excess drip off. Sear pork, turning occasionally, until browned on all sides, 6–8 minutes.
Transfer skillet to oven and roast, f lipping pork halfway through, until an instant-read thermometer inserted into the thickest part registers 140°, 14–18 minutes. Transfer pork to a cutting board and let rest at least 5 minutes before slicing ½” thick. Serve drizzled with reserved honey-mustard sauce. —kwc— Roasted meat always needs a creamy side dish as far as I’m concerned. Here’s one with a fancy French name, dauphinoise, which just means a method of cooking thinly sliced potatoes in milk typically with a topping of cheese. This is Martha’s recipe which is way more fattening than Julia’s. Because, obviously, I’m a glutton.
The recipe calls for white pepper because the dish is white, but we aren’t that fancy at our house. Black pepper is fine. I would also skip the addition of nutmeg at the end, but you do you. Ick.
Potatoes Dauphinoise 1 tablespoon butter, room temperature 2 1/2 pounds Yukon Gold potatoes 2 1/2 cups heavy cream 1 1/2 cups whole milk 1 garlic clove, smashed 1 tsp coarse salt 1/4 tsp ground white pepper 4 ounces Gruyere cheese 1/8 tsp freshly grated nutmeg Preheat oven to 400 degrees with rack in middle position. Spread butter across bottom and sides of a 2-quart baking dish.
Peel potatoes and slice 1/8 inch thick. Place slices in a large bowl of cold water and drain thoroughly.
Bring heavy cream, milk, and garlic to a simmer in a large, wide saucepan. Add potatoes, salt, and pepper and continue to simmer, stirring occasionally, until potatoes are tender, 20 minutes.
Using a slotted spoon, transfer half the potatoes to prepared baking dish and sprinkle with half of the cheese. Add remaining potatoes to baking dish and pour enough cream mixture over potatoes to just cover. Sprinkle with remaining cheese, place on a rimmed baking sheet, and bake until bubbly and golden brown on top, 40 to 45 minutes.
Remove from oven and grate nutmeg over top just before serving.
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