Ingredients
1 1/4
lb pork tenderloin, trimmed of fat
4
tablespoons butter, melted
3/4
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon dried thyme leaves
1
lb baby red potatoes, quartered
20
cloves garlic, peeled
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
Cut pork into 1/2-inch slices; return to skillet. Top with parsley.
