Pork Tenderloin Recipe

Prepare and season

Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, rubbing the seasonings into the surface.

Sear

Heat a heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 1 tablespoon olive oil. When oil shimmers, add the tenderloin and sear, turning occasionally, until well browned on all sides, about 6 minutes total.

Finish in pan

Reduce heat to medium, add 1 tablespoon unsalted butter and baste the pork for 1–2 minutes. Continue to cook until an instant-read thermometer inserted into the thickest part reads 140°F (60°C) for medium; this typically takes an additional 6–8 minutes depending on thickness. Remove pork to a cutting board and tent loosely with foil. Let rest 8–10 minutes (carryover will raise temperature to ~145°F).

Slice

Slice the rested pork into 1/2-inch medallions on a slight bias. Keep warm while plating and finishing with the blueberry maceration.

While pork rests, combine 1 cup fresh blueberries, 2 tablespoons local honey, 1 tablespoon fresh lemon juice, 1/2 teaspoon lemon zest, 1 teaspoon chopped fresh thyme, 1/4 teaspoon coarse sea salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Toss gently to coat.

Allow mixture to sit (macerate) at room temperature for 8–10 minutes so the berries release some juice and flavors meld. Taste and adjust honey or lemon if you want sweeter or brighter notes.

If you prefer a warm topping, gently heat the macerated mixture in a small saucepan over low heat for 1–2 minutes just to warm through; do not boil or you will break down the berries. Spoon over sliced pork when ready to serve.

Bring a medium pot of salted water to a boil. Add the trimmed green beans and blanch for 3–4 minutes until bright green and just tender. Drain and immediately plunge into an ice bath to stop cooking. Drain well and pat dry.

In a large skillet over medium heat, melt 1 tablespoon butter with 1 teaspoon olive oil. Add 1 teaspoon minced shallot and sauté 30–45 seconds until fragrant (do not brown). Add the blanched green beans and toss to coat.

Sprinkle 1 tablespoon packed brown sugar over the beans, add 1/2 teaspoon apple cider vinegar (or lemon juice), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sauté, tossing, for 2–3 minutes until beans are glazed and sugar is dissolved. Taste and adjust seasoning. Keep warm.

Place 1.25 lb peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Meanwhile, warm 1/2 cup whole milk and 2 tablespoons unsalted butter together until butter is melted (microwave or stovetop) and keep hot.

Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, mashing to combine until creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 teaspoon chopped fresh chives if using. Keep warm for plating.

Spoon a portion of mashed golden potatoes onto the plate. Arrange 3–4 pork medallions beside or partially atop the potatoes. Generously spoon the macerated blueberries and honey over the pork medallions.

Place a portion of brown sugar green beans alongside. Drizzle any resting juices from the pork pan (if used) or a little extra honey over the blueberries for shine. Serve immediately.