Ingredients
1–1.5 pound pork tenderloin
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 bag baby potatoes (I use Little Potato Company’s Terrific Trio 1.5 lb bag), halved or quartered to be uniform in size
1 Granny Smith apple, peeled and sliced
1/4 cup Trader Joe’s Apple Cider Jam (plus more for serving)
Instructions
Preheat the oven to 375 degrees. Heat the oil over medium high heat in an oven proof skillet (I use a Le Creuset French Braiser – you want one with deep enough sides to hold the potatoes). Mix the salt, pepper, garlic powder, thyme, and rosemary in a small bowl. Sprinkle over both sides of the pork tenderloin and press into the meat, covering all sides with the spice rub. When the oil is hot, add the pork tenderloin to the skillet and sear on both sides, about 2 minutes per side. Remove the pork tenderloin from the skillet. Add the potatoes to the skillet, then place the pork tenderloin on top of the potatoes. Place in the oven for 15 minutes. While the pork is cooking, peel and slice an apple. After the pork has cooked for 15 minutes, add the apple slices to the top of the potatoes and roast for another 10 minutes. Then spread the apple cider jam over the top of the pork and put back in the oven for 5 more minutes, until the pork is cooked and the potatoes are tender. To serve, slice the pork tenderloin, top with additional apple cider jam, if desired, and serve with the cooked potatoes and apples.
Notes
If you prepare your apples to be very soft, you can add them at the beginning. I prefer that they are not terribly soft, so I add them part way through cooking.