Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds pork tenderloin
  • 1 tablespoons + 2 teaspoons olive oil (divided)
  • 2 teaspoon salt (or to taste, divided)
  • ½ teaspoon cracked black pepper (or to taste, divided)
  • 3 teaspoons Herbs de Provence (or Italian blend herb seasoning)
  • 2 teaspoons garlic powder (divided)
  • 2 tablespoons butter (divided)
  • 1 pound baby red or gold potatoes (halved or quartered into 1-inch pieces)
  • 1 ½ cups chicken broth (divided)
  • 2 tablespoons corn starch

Instruction

  • Preheat oven to 425 degrees.
  • Rub pork all over with 2 teaspoons oil, then season all over with 1 teaspoon salt, 1/4 teaspoon black pepper, Herbs de Provence and 1 teaspoon garlic powder.
  • Combine 1 tablespoon oiland 1 tablespoon butter in a large oven-safe skillet over medium heat. (See note if you do not have an oven-safe skillet). Once Butter is melted, use tongs to transfer pork to the pan and sear 1-2 minutes, then turning as needed to repeat on all sides. Once browned on all sides, set aside.
  • Add remaining butter to pan. Once melted, add potatoes and toss to coat in the butter/oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 3-4 minutes until edges are browned.
  • Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.
  • Add broth to the pan and transfer to preheated oven.
  • Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).
  • Transfer pork and potatoes to a platter and cover to keep warm.
  • Place skillet back on the stove over medium high heat. Bring liquid in the pan to a boil, meanwhile stir corn starch into remaining 1/2 cup broth til dissolved.
  • Stir corn starch/broth slurry into the boiling gravy til thickened. Reduce heat to low, taste, add salt and pepper to taste as needed. Serve gravy over sliced pork and potatoes.