Gorgeous carrots and onions, juicy pork tenderloin and crispy smashed potatoes. What could be better for a mid winter 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 Oil 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. If you have never discovered this way of cooking potatoes, you are in for a treat!Print
For the pork:
- 2 pounds of pork tenderloin
- 2 Tbsp Extra Virgin Olive Oil
For the marinade:
- Zest of 1 lemon
- 3 Tbsp of freshly squeezed lemon juice
- 1 large rosemary sprig or more to taste, chopped coarsely
- 3/4 cup Extra Virgin Olive Oil
- 1 Tbsp of salt
- 1 1/2 tsp freshly ground black pepper
- 6 cloves of garlic, chopped coarsely
For the crispy smashed potatoes
- 1 1/4 pounds baby potatoes
- 2 Tbsp kosher salt
- 2 Tbsp Extra Virgin Olive Oil
For the roasted carrots and onions:
- 8 medium sized carrots
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large red onion
- 3 Tbsp Extra Virgin Olive Oil
Preheat the oven to 450°F.
Cut the tenderloin into 1 1/2 thick medallions. Place the slices of pork tenderloin in a bowl and set aside.
Marinade: Remove the leaves from the sprig of the rosemary. Chop the lemon zest and rosemary leaves. In a medium bowl, combine all of the marinade ingredients, stirring until combined. Measure out 1/4 cup of the marinade and set aside. Spoon the remaining marinade over the sliced pork, coating all pieces well. Marinate for 30 minutes.
Meanwhile, bring water and 2 Tbsp 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.
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 Tbsp olive oil and sprinkle with salt and pepper. Toss until well coated.
After the pork has marinated for 30 minutes, remove 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 Tbsp of olive oil. Sear the pork for 2 minutes on each side. When done, remove the pork from the pan (and any residual rosemary pieces) 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. At the same time, place the pan of carrots and onions in the oven to cook until tender, about 20 minutes.