r/recipesplan

Ingredients:
For the pork
2 pork tenderloins (about 1 lb / 450 g each), silverskin trimmed
3 tbsp olive oil
5 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tbsp fresh rosemary, finely chopped (plus sprigs to garnish)
1 tsp dried oregano
1 tsp red chili flakes
1 tsp smoked paprika
1 tsp kosher salt, ½ tsp black pepper
For the potatoes
1½ lb (680 g) baby gold potatoes, halved
2 tbsp olive oil
3 cloves garlic, smashed
1 tsp kosher salt, ½ tsp pepper
A few rosemary sprigs
For the butter sauce
6 tbsp cold butter, cubed
2 tbsp fresh lemon juice
1 tsp lemon zest
1 clove garlic, grated
1 tbsp chopped parsley
Pinch of chili flakes and salt

Instructions:
Rub the pork. Pat the tenderloins dry. Mix the oil, garlic, parsley, rosemary, oregano, chili flakes, paprika, salt and pepper into a paste, then coat the meat all over. Let it sit at room temperature 20–30 minutes while you start the potatoes. (Dry meat plus a wet-ish rub is what gives you that dark crust in the photo.)
Roast the potatoes. Heat the oven to 425°F (220°C). Toss the halved potatoes with oil, smashed garlic, salt, pepper and rosemary sprigs. Spread cut-side down on a sheet pan and roast 20 minutes.
Sear the pork. Heat a heavy oven-safe skillet over medium-high with a slick of oil. Sear the tenderloins 2–3 minutes per side until deeply browned — all four sides, including the ends. This is the step that builds the crust; don't rush it.
Finish in the oven. Move the skillet to the oven and roast 12–18 minutes, until the center reads 145°F (63°C). Pull it out and rest on a board 8–10 minutes. (Potatoes and pork can share the oven — just give the potatoes a head start and a shake halfway.)
Make the butter sauce. While the pork rests, pour off excess fat from the skillet, set it over low heat, and add the lemon juice, zest and grated garlic. Whisk in the cold butter a cube at a time, off and on the heat, until you have a glossy, emulsified sauce. Stir in the parsley, chili flakes and salt. If it looks like it's breaking, add a splash of warm water and whisk hard.
Plate. Slice the pork against the grain into ½-inch medallions and shingle them onto plates. Spoon the butter sauce around the base — you want it pooled on the plate, not poured over the crust, so the herbs stay crisp. Add the potatoes, tuck in rosemary sprigs, and finish with a few extra chili flakes.

Tips:
Doneness: 145°F is the pull temp — it'll carry up to about 150°F while resting and stay juicy. A dry tenderloin is an overcooked tenderloin; there's very little fat to save you.
Sauce rescue: cold butter, low heat, one cube at a time is the whole trick. Melt it all at once over high heat and it splits.
Swap: this rub works just as well on chicken breasts (roast to 165°F) or a pork loin roast (roast to 145°F, roughly 20 minutes per pound).