Pork Tenderloin with Roasted Potatoes and Shallots

From Cook's Country | October/November 2010

Why this recipe works:

Patting the meat dry for our Pork Tenderloin with Roasted Potatoes and Shallots recipe removed excess moisture from the exterior, allowing it to sear better in the skillet. Cooking the pork in the same skillet we used to cook the potatoes saved on cleanup and also imparted layers of flavor to… read more

Patting the meat dry for our Pork Tenderloin with Roasted Potatoes and Shallots recipe removed excess moisture from the exterior, allowing it to sear better in the skillet. Cooking the pork in the same skillet we used to cook the potatoes saved on cleanup and also imparted layers of flavor to the tenderloin. Precooking the potatoes and shallots in the microwave reduced their stovetop cooking time to just a few minutes.

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Serves 4

Balsamic vinegar will also work in this recipe.

Ingredients

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