French-Thai Pan Seared Pork Tenderloin

Ingredients

Roasted Potatoes:

1 ½ lbs russet potatoes, cubed

1 yellow onion, chopped

1 red bell pepper, chopped

2 tbsp olive oil

1-2 Tbsp thyme

Salt and pepper, to taste

Pork Tenderloin:

1 lb pork tenderloin, cut into medallions 1 tbsp vegetable oil ½ tsp salt ¼ pepper 1 tsp minced garlic

Sauce:

2 tsp unsalted butter 1 garlic clove, minced 2 limes, juiced 2 Tbsp maple syrup 1 Tbsp Tamari

2 Tbsp tamarind paste

¼ tbsp crushed red pepper 1 tsp water ½ tsp cornstarch

Preparation

1. Preheat oven to 425° F. Toss potatoes with olive oil, salt, and pepper to coat, and arrange in a single layer on a baking sheet. Bake for 30-35 minutes, or to preferred crispiness.

2. Heat oil in a 12” skillet over medium high heat. Arrange pork in a single layer and press until each piece is an even thickness. Season with salt, pepper, and garlic.

3. Cook in a single layer for 3 minutes on each side. Remove skillet from heat and allow to sit for 5 minutes.

4. Melt butter in a slightly cooled skillet. Add garlic, and cook, stirring occasionally until fragrant, about 30 seconds. Add lime juice, maple syrup, tamari, tamarind, and red pepper flakes, stirring to combine and bring to a simmer. Stir together cornstarch and water, and add to sauce. Cook, stirring often, until sauce has reduced and thickened, about 2 minutes. Serve over pork and potatoes.