French-Thai Pan Seared Pork Tenderloin

Ingredients

Roasted Potatoes

1 1/2 lbs russet potatoes, cut into 1-inch cubes

1 yellow onion, chopped

1 red bell pepper, chopped

2 tbsp olive oil

1–2 tsp dried thyme

Kosher salt and freshly ground black pepper, to taste

Pork Tenderloin

1 lb pork tenderloin, cut into 1-inch medallions

1 tbsp neutral oil (such as canola or grapeseed)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 garlic clove, minced

Sauce

2 tsp unsalted butter

1 garlic clove, minced

2 limes, juiced

2 tbsp maple syrup

1 tbsp tamari

2 tbsp tamarind paste

1/4 tsp crushed red pepper flakes

1 tsp water

1/2 tsp cornstarch

Preparation

1. Preheat the oven to 425°F. Toss the potatoes, onion, and bell pepper with the olive oil, salt, pepper, and thyme until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast for 30–35 minutes, until deeply golden and crispy.

2. Heat the oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Pat the pork medallions dry with paper towels. Season with salt, pepper, and the minced garlic, pressing the garlic into the surface. Arrange in a single layer.

3. Cook without moving until deeply golden on the first side, about 3 minutes. Flip and cook for 3 minutes more, until the internal temperature reaches 145°F. Remove from heat and let rest for 5 minutes.

4. Melt the butter in the same skillet over medium-low heat. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the lime juice, maple syrup, tamari, tamarind, and red pepper flakes and stir to combine. Bring to a simmer. Whisk together the cornstarch and water in a small bowl and pour into the sauce. Cook, stirring constantly, until the sauce has reduced and thickened, about 2 minutes. Spoon over the pork medallions and roasted potatoes and serve immediately.