Inspiration: EatingWell
Rather than roasted potatoes, you can serve this with mashed potatoes as well. Ask your mom for her recipe for those, since hers are the best (spoiler, she uses a TON of butter).
Ingredients
Roasted Potatoes:
1 ½ lbs russet potatoes, cubed
2 tbsp olive oil
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
Fresh thyme leaves
Lime, Soy, and Maple Drizzle:
2 tsp unsalted butter 1 garlic clove, minced 2 tbsp lime juice 2 tbsp maple syrup 2 tbsp low-sodium soy sauce ¼ tbsp crushed red pepper 1 tsp water ½ tsp cornstarch
Preparation
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 20-25 minutes
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
Cook in a single layer for 3 minutes on each side. Remove skillet from heat and allow to sit for 5 minutes
For drizzle, melt butter in a small saucepan. Add garlic, and cook, stirring occasionally until fragrant, about 30 seconds. Add lime juice, maple syrup, soy sauce, 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 thickened, about 2 minutes
Serve over pork and potatoes and garnished with fresh thyme
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