A great weeknight alternative to chicken, this dinner comes together in just 30 minutes. A quick DIY spice rub of kosher salt, paprika, onion powder, and black pepper offers a ton of flavor to the pork tenderloin. It’s worth buying the nicest cut you can find, because higher quality pieces are more tender. Crispy roasted potatoes are a hearty pairing for the tenderloin; a smear of dill cream (made with sour cream, dill, salt, and pepper) ties the two together. We recommend serving the meal with some tender greens, dressed simply with lemon and olive oil.
1 pound small red potatoes, halved or quartered if large
3 tablespoons olive oil, divided
2¼ teaspoons kosher salt, divided
2 teaspoons paprika
1 teaspoon onion powder
¾ teaspoon black pepper, divided
1 1¼-lb. pork tenderloin, trimmed
¾ cup sour cream
3 tablespoons fresh dill sprigs, chopped, plus more for serving
Sat fat 6.06g
How to Make It
Preheat oven to 425°F. Toss potatoes with 2 tablespoons oil and 1 teaspoon salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
Meanwhile, combine paprika, onion powder, 1 teaspoon salt, and ½ teaspoon pepper; season pork with spice mixture. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
Stir together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.
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