"This is a go to dinner in the household. It's absolutely full of flavor. It's nearly impossibly to control the speed at which you're stuffing your face with it-- WARNING... I guess."
Stuffed Pork Tenderloin with Smashed-fried Potatoes.
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 4
Recipe Card
Herb Stuffed Tenderloin
ingredients
- 1 Pork Tenderloin
- Handful of Sliced Garlic
- Handful of Chopped Parsley
- 1 tbsp minced Thyme
- 1 juice of Lemon
- 4 tablespoons Unsalted Butter
- Kosher Salt & Fresh Cracked Black Peppe
Method
Step 1
Butterfly the tenderloin by slicing it lengthwise and opening it up flat. Drizzle EVOO on the inside before creating a layer of parsley, sliced garlic, thyme and the squeeze of one cheek of the lemon.
Step 2
Roll the tenderloin and then tie it with some cooking twine.
Step 3
Heat a large cast-iron skillet over medium-high heat and coat liberally with EVOO. Sear the tenderloin on one side. After the initial flip, add the butter and and baste the tenderloin for a minute or two before placing into an oven set to 375.
Step 4
Once the internal temperature reaches 145, remove the tenderloin from the oven and squeeze the remainder of the lemon over the top. Rest for the exact amount of time it took you to cook it.
Step 5
Thinly slice the tenderloin on a bias and place over the top of the smashed potatoes. Drizzle a little bit of the lemon-butter over the top.
Smashed-fried Potatoes
ingredients
- 8 Petite Golden Potatoes
- 4 tablespoons Unsalted Butter
- Kosher Salt & Fresh Cracked Black Pepper
Smashed-fried Potatoes
Step 1
Start by heating a large pot of water-- bringing it to a rumble. Add the potatoes and boil until easily pierced with knife. Remove them from the water and allow them to cool. If you try to smash them before they cool completely, they wont maintain they're structure and will fall apart.
Step 2
Place a plate over the top of the potato and press them until they're smashed a little over a quarter of an inch thick. Repeat.
Step 3
Heat a cast-iron skillet over medium-high heat with the butter. Salt the butter before carefully placing the smashed potatoes into the pan. Don't over crowd them in the pan-- it'll be virtually impossible to flip the potatoes. Sear them on both sides until totally, epically crispy. Remove them and place onto some paper towels to soak up any remaining fat.