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Erin writes that this ginger & maple-Dijon pork tenderloin was the perfect recipe for the Christmas cast iron! I love that! It really is a great recipe to break in a new skillet 💕 Recipe below 👇
1 lb pork tenderloin
2 tbsp neutral oil
1 yellow onion, peeled, halved, and sliced into thin wedges
4 medium Yukon gold potatoes, cubed
3 oz baby spinach
Salt and pepper
Sauce:
1 tsp minced ginger
3 cloves garlic, peeled and minced
1 tbsp whole-grain mustard
2 tsp Dijon mustard
3 tbsp maple syrup
1 c water or chicken stock
Salt, pepper, and crushed red pepper
Preheat oven to 400º
Pat pork dry and season well with salt and pepper.
Heat 1 tbsp neutral oil in a large ovenproof skillet over medium-high. Once hot, add the tenderloin and cook without moving for 3 minutes. Flip and cook an additional 3 minutes until well-browned on both sides. Move the tenderloin so that it’s in the center of the skillet.
Add the potatoes and onions around the tenderloin and continue cooking for 3–5 mins. Season potatoes and onions with salt and pepper.
In a bowl, combine all of the sauce ingredients and season with salt, pepper and crushed red pepper. Whisk until smooth.
Using a tablespoon, spoon about half of the sauce over the pork tenderloin. Pour the remaining sauce over the potatoes and onions and toss gently to coat. Turn off the heat.
Transfer skillet to the oven and roast for 15–20 mins or until an instant-read thermometer reaches 140ºF at the thickest part of the tenderloin. The potatoes should be fork-tender. Remove skillet from the oven and return to the stovetop.
Carefully transfer tenderloin to a cutting board and tent with foil.
Turn heat on the skillet to medium. Once the sauce begins to bubble, add the baby spinach and cook for 4–5 mins until wilted. Taste and season. Turn off the heat.
Slice the tenderloin and transfer to a serving platter. Arrange the potatoes around the sliced tenderloin. Serve with lemon if you like. Enjoy!
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