Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes, all infused with Olive Oils from Spain, what could be better for an autumn feast?
This is pork tenderloin with a twist because we are making an “indoor kabob”, which is perfect for fall cooking! The trick to this dish is the amazing marinade. It starts with Extra Virgin Olive Oils from Spain, then add garlic, lemon rind and lemon juice, fresh rosemary, salt and pepper and you have a magic elixir to use all over this entire dish!
The simple and delicious marinade is a two fer! First, you use it to marinate the pork tenderloin. Then, after pre-cooking the potatoes, you smash them and toss them in the leftover marinade. The only way to get truly crunchy potatoes is to cook them twice. The Extra Virgin Olive Oils from Spain in the marinade makes these potatoes absolute perfection! If you have never discovered this way of cooking potatoes, you are in for a treat!
There are over 200 varieties that come from Spain, which means there is one that will be perfect for whatever you are cooking. The Mediterranean biodiversity and weather make Spain perfect for cultivating olive groves. Spain is actually home to nearly 50% of the world’s olive oil production, so 1 out of 2 bottles contain Olive Oils from Spain. They are my favorite to use because you can really taste the difference and Extra Virgin Olive Oil is considered the healthiest fat for human consumption so it adds something special to everything that I cook!
When cooking with Olive Oils from Spain, you have so many options. So many people ask me: “I have been looking for this bottle, where do I find it?” The good news is, there is no need to look for this exact bottle, just ask your grocer to point you in the right direction.Print
For the Pork Tenderloin:
- 2 pounds of pork tenderloin
- 2 tablespoons Extra Virgin Olive Oil for cooking
For the marinade:
- Zest of 1 lemon
- 3 tablespoons of freshly squeezed lemon juice (I prefer Meyer lemon)
- 1 large rosemary sprig or more to taste, chopped coarsely
- 3/4 cup Extra Virgin Olive Oils from Spain
- 1 tablespoon of salt
- 1 1/2 teaspoon freshly ground black pepper
- 6 cloves of garlic, chopped coarsely
For the crispy smashed potatoes
- 1 1/4 pounds baby potatoes
- 2 tablespoons kosher salt
- 2 tablespoons Extra Virgin Olive Oils from Spain
For the roasted carrots and onions:
- 8 medium sized carrots
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large red onion (or several smaller onions)
- 3 tablespoons Extra Virgin Olive Oils from Spain
Preheat the oven to 450°F.
Cut the tenderloin into 1 1/2? thick medallions. (It’s important to measure and cut all of your medallions the same thickness so that they cook evenly.) Place the slices of pork tenderloin in a bowl and set aside.
Make the marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine the olive oil, garlic, chopped rosemary and lemon zest, salt, pepper and lemon juice, stirring until well combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Set aside and marinate for 30 minutes.
Meanwhile, bring water and 2 tablespoons salt to a boil. Place the baby potatoes in the water and bring back to a boil. Cook for 15 minutes. When done, remove the potatoes from the water with a slotted spoon and place on a sheet pan to cool. When the potatoes are cool, gently smash each one with a fork to flatten slightly. Set aside.
Peel and cut the carrots on the diagonal into medium sized pieces, about 2-3 inches long. Cut the onion into medium size wedges. Place them all on a sheet pan. Drizzle with 3 tablespoons Extra Virgin Olive Oil from Spain and sprinkle with salt and pepper. Toss until well coated. Set aside.
After the pork has marinated for 30 minutes, remove the pork from marinade and place two pieces on each skewer, leaving a little bit of room between the pieces. In a large cast iron pan over medium high heat, heat 2 tablespoons of olive oil. Place the pork into the pan, searing 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces as they might burn) and set aside.
Add another 2 Tbsp of olive oil to the skillet. Moving quickly, place the smashed potatoes into the hot skillet, then place the pork over the potatoes. Pour reserved 1/4 cup of marinade over the pork and potatoes and place the pan in the pre-heated oven. Cook for about 8 minutes, then leaving the potatoes in the oven, remove the pork skewers from the oven and set aside to rest. Continue to cook the potatoes until brown and crispy, about 30 minutes (Cook longer if you want them crispier). At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.
Teri’s short cut: You can par boil your potatoes ahead of time. Cook them the night before or even at the beginning of the week and keep in an airtight container in the refrigerator until you are ready to use. Be sure to bring them to room temperature before using.