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Pork Tenderloin

Reheating time: 10-15 minutes

Hello special people. You definitely had the right idea when you ordered tonight’s dinner. I think a lot of folks probably skipped it cause it sounds simple- but they for sure missed out. There is absolutely nothing wrong with simplicity, especially when it is backed by layers and layers of deep, complex flavor. You made the right decision tonight. This beautiful tenderloin has been brined with brown sugar, maple syrup, and loads of sage and aromatic spices. Roasted, glazed, and sliced, these medallions are tender and ready to be pan fried to perfection. With smashed butterball potatoes, roasted brassicas, and a simple salad, tonight’s menu is just… awesome. You’ll see. Get in there!

For the pork tenderloin:

Pan sear, baby. Let’s try this out. The only other time I had you guys pan sear a protein was for the beef wellington day- which turned out insanely delicious, despite some folks complaining about it taking too long. So I guess we will just have to see what happens tonight. 

Arrange the medallion pieces on a tray, and season lightly with salt. The salt helps to draw moisture from the surface of the pork, and give a more even sear.

Warm a cast iron or nonstick pan over high heat, and add a pad of butter. Once foamy and hot, carefully place the pieces of pork in the pan, letting them fry on one side until well seared and golden brown- about 2-3 minutes.

Once seared nicely, give them a flip- and sear the other side for the same amount of time, until nice and caramelized. If you have some aromatics or garlic cloves at home, feel free to toss them in the pan here. Add some more butter, and baste the pieces by tilting the pan, and with a spoon, carefully scoop and drizzle the foamy butter all over the pork. Once you’re happy with your seat, remove the pieces from the pan to rest.

For the potatoes:

I recommend frying these out in the same pan that you seared the pork in. They will take on all the roasty pork flavor from the fat, and get crispy when fried in the butter. Just add them to the pan when the pork comes out, and let them blister and pop for a few minutes. Toss or flip them over, and repeat the process. Once they are hot, they’re ready. Prepare for the closest thing to herb-salted, butter-caramel potato candy explosions in your mouth

For the baby brassicas:

Broil away! Set your oven to high broil, and on a sheet tray lined with aluminum foil, broil the veggies in an even layer for 5-6 minutes, flipping halfway, until charred and tender. I think a lot of you may be fearful of the proximity of your food to the gas/heating coils when broiling- and I just wanna say- don’t be afraid. We need heat! Heat is our friend. Got top shelf, or go home. Burnt is good. Char is flavor. Don’t be afraid of the char. Once the veggies are hot, pull them out of the broiler and set aside till you’re ready to plate. 

For the salad:

Dress away! Large bowl, salt and pepper, drizzle dressing, toss and enjoy 🙂

That’s it! Plate it up, people! Don’t forget to share a photo with us! We love you!

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