20-Garlic Pork and Potatoes Skillet

 


Ingredients

  • 1 1/4
    lb pork tenderloin, trimmed of fat
  • 4
    tablespoons butter, melted
  • 3/4
    teaspoon salt
  • 1/2
    teaspoon pepper
  • 1/4
    teaspoon dried thyme leaves
  • 1
    lb baby red potatoes, quartered
  • 20
    cloves garlic, peeled
  • 2
    tablespoons chopped fresh Italian (flat-leaf) parsley leaves

Steps

1 Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.


2 In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.


3 In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.


4 Cut pork into 1/2-inch slices; return to skillet. Top with parsley.



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