Wholesome Humpday, April 6, 2022
Pork tenderloin dusted in Olympia Coffee seasoning with a red wine demi glace. Served with an herbed carrot mash, roasted Kennebec potatoes, and a field green salad with balsamic.
- 1 bag pork tenderloin
- 1 container demi glace
- 1 pan carrot mash
- 1 pan Kennebec potatoes
- 1 container salad
- 1 container dressing
- Preheat oven to 375. Place covered carrots and uncovered potatoes into the oven at the same time. Cook 10 minutes before adding pork to oven (see instructions on what to do during that 10 minutes below). Add pork to the oven and continue cooking all components about 15 minutes more until pork is to desired doneness, at least 145 degrees and until potatoes and carrots are 165. For crispier potatoes place in a single layer on a lightly oiled sheet pan.
- In the the first 10 minutes while potatoes and carrots are in the oven, sear pork in an oven safe skillet all sides of the over medium high heat on the stovetop with some neutral cooking oil until caramelized, 2-3 minutes per side. If you don't have an oven safe skillet just transfer the pork to a sheet pan before placing in the oven. Alternatively you could choose to not sear the pork, if you like it softer, or you could choose to just broil it for a minute or two at the end of cooking to crisp it up. Let meat rest for 8 minutes before slicing.
- Heat demiglace in a sauce pan over medium low on the stovetop, stir often until 165 degrees.
- Toss salad with as much dressing as desired.
- After resting, slice pork into medallions and place on dinner plates alongside divided potatoes and carrot mash. Pour demiglace over any or all components as desired.
- Serve salad on the side on separate plates or in bowls.