Pork Tenderloin (gf) Recipe

Prepare

Pat the pork tenderloin dry with paper towels. Trim any silver skin. Season all over with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing seasoning into the meat. Let rest at room temperature for 20 minutes while you prepare other components.

Sear and Roast

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tbsp olive oil and 1 tbsp butter. When butter is foaming and oil is shimmering, place the tenderloin in the skillet. Sear without moving for 2–3 minutes until deeply golden. Turn and sear remaining sides, about 1–2 minutes per side, for a total sear time of about 6–8 minutes.

Finish in Oven

Transfer the skillet to the preheated oven and roast until internal temperature reaches 145°F (63°C), about 8–12 minutes depending on thickness. Remove from oven and transfer pork to a cutting board. Tent loosely with foil and rest 8–10 minutes before slicing.

While the pork rests, combine 1 cup fresh blueberries, 2 tbsp local honey, 1 tsp fresh lemon juice, 1 tbsp finely minced shallot, 1 tsp fresh thyme leaves, and a pinch of sea salt in a small bowl. Gently toss to coat. Let sit for at least 8–10 minutes to macerate and soften slightly; the blueberries will release juices and form a glossy sauce. Taste and adjust honey or lemon to balance sweetness and acidity.

If you prefer a warmer topping, briefly warm the macerated blueberries in a small saucepan over low heat for 1–2 minutes, stirring gently, then remove from heat (do not boil) and let cool slightly before spooning over pork.

Bring a medium pot of salted water to a boil. Blanch 12 oz trimmed green beans for 2–3 minutes until bright green and just tender. Drain and transfer immediately to an ice bath to stop cooking. Drain well and pat dry.

In a medium skillet over medium heat, melt 1 tbsp unsalted butter. Add the blanched green beans and sauté 2–3 minutes to reheat and coat in butter. Sprinkle 1 tbsp light brown sugar over the beans and stir to dissolve, cooking another 1–2 minutes until sugar is glossy and coats the beans. Stir in 1 tsp apple cider vinegar and a pinch each of kosher salt and freshly ground black pepper. Cook 30 seconds more, then remove from heat.

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

Meanwhile, warm 1 cup whole milk and 2 tbsp unsalted butter in a small saucepan or microwave until butter is melted and milk is hot but not boiling.

Drain potatoes well and return to the warm pot. Mash with a potato masher or ricer until mostly smooth. Gradually stir in warmed milk and butter until you reach a creamy consistency. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper, taste and adjust seasoning as needed. Keep covered and warm until plating.

Slice the rested pork tenderloin into 1/2-inch medallions. Spoon a generous tablespoon of the blueberry-honey maceration over each medallion. Arrange mashed golden potatoes and brown sugar green beans alongside the pork on each plate. Drizzle any reserved pan juices from the pork (if available) lightly around the plate. Garnish with a small sprig of thyme or a few extra fresh blueberries if desired, and serve immediately.