Pork Tenderloin in Smoked Paprika and Rosemary Marinade with Green Apple-Leek Sauce and Crispy Smashed Potatoes

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Wash the small potatoes and boil them in water with a pinch of salt for 15-18 minutes, until tender but not falling apart. Drain and set aside.

2. 2

   2. In a bowl, mix 2 tablespoons (30 ml) olive oil, minced garlic, fresh rosemary, smoked paprika, Dijon mustard, lemon juice, 1 teaspoon salt, and black pepper. Rub the pork tenderloin all over with this mixture and let it rest for 10 minutes while you continue with the recipe.

3. 3

   3. Place the cooked potatoes on a baking sheet. Lightly smash them with the bottom of a glass, drizzle with 1 tablespoon (15 ml) olive oil, and season with a pinch of salt. Bake at 220 °C / 425 °F for 25-30 minutes, until golden and crisp.

4. 4

   4. Meanwhile, heat 1 tablespoon (15 ml) olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2 minutes per side to brown it well.

5. 5

   5. Transfer the skillet with the pork to the oven and roast at 200 °C / 400 °F for 14-18 minutes, or until the center reaches a safe yet juicy internal temperature. Remove the pork, loosely cover, and let it rest for 8 minutes before slicing.

6. 6

   6. In a saucepan, melt the butter over medium heat. Add the sliced leek with a pinch of salt and cook for 5 minutes until tender. Stir in the green apple and cook 2 minutes more.

7. 7

   7. Add the chicken broth, apple cider vinegar, and honey. Cook over medium heat for 8-10 minutes until the apple is very soft and the liquid has reduced slightly.

8. 8

   8. Blend the leek and apple mixture until smooth to make the sauce. Taste and adjust with the remaining salt if needed.

9. 9

   9. Slice the pork tenderloin into medallions. Serve over a bed of green apple-leek sauce with the crispy smashed potatoes on the side. Finish with a little extra rosemary if desired.