No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Wednesday, April 19, 2017

Paprika Pork Tenderloin with Roasted Potatoes and Dill Cream

 1 pound small red potatoes haved or quartered if large.
 3 tablespoons olive oil, divided
2 1/4 teaspoons kosher salt, divided
2 teaspoons Paprika
 1 teaspoon onion powder
3/4 teaspoon black pepper, divided
1 pound pork tenderloin, trimmed
3/4 cup sour cream
3 tablespoons fresh dill sprigs,  chopped, plus more for serving

 Preheat oven to 425°. Toss potatoes with 2 tablespoons oil and 1 teaspoon Salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
 Combine paprika, onion powder, 1 teaspoon salt, 1/2 teaspoon pepper; season pork with spice mixture.
 Heat remaining 1 tablespoon oil in a large oven proof skillet over medium high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until thermometer inserted into thickest portion  of pork registers 145°, 12 to 15 minutes. Let it rest for five minutes before slicing.
 Stir together sour cream, dill, and remaining 1/4 teaspoon salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.

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