Honey Dijon Skillet Pork Tenderloin with Potatoes and Shallot
Paleo (if modified)
2 pork tenderloins, about 1 pound each, silver skin removed
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound baby yukon gold potatoes, halved
- 4 small shallots, halved and peeled
- 2 teaspoons finely chopped fresh rosemary leaves
- ¼ cup dry white wine (can sub chicken broth for Paleo)
- ¼ cup SideDish Honey Dijon, plus more for serving
- Roughly chopped fresh parsley leaves, optional for garnish
Preheat the oven to 400℉.
- Pat the pork tenderloins dry and season all over with the salt and pepper.
- In an oven-safe large, deep skillet, heat the oil over medium-high heat. Add the pork and sear until golden on both sides, about 2 minutes per side. Transfer to a clean plate and set aside.
- Reduce the heat beneath the skillet to medium and add the potatoes, shallot and rosemary and cook, tossing occasionally, to get a light golden color on the shallots and potatoes, about 3 minutes.
- Remove from heat and pour in the white wine. Nestle the pork tenderloins back into the skillet.
Transfer to the oven and cook, uncovered, for about 10 minutes. Drizzle with the SideDish Honey Dijon and continue to cook until the pork is cooked through and reaches an internal temperature of 150°F, 10 to 15 more minutes.
- When the pork is done, let it rest 5 to 10 minutes before slicing into medallions.
Transfer the potatoes to a platter. Place the pork medallions on top of the potatoes. Drizzle with a bit more of the SideDish Honey Dijon and garnish with fresh parsley, if desired.