Honey-Mustard Pork Tenderloin with Apple-Onion Pan Sauce and Crispy Smashed Potatoes

Make it

Instructions

1. 01

   Boil and smash the potatoes

   Set a large pot, a colander, a large rimmed baking sheet, a clean kitchen towel, and a wide ovenproof skillet on the counter. Heat the oven to 230°C / 450°F. Scrub and rinse 900 g baby gold potatoes, place them in the pot, cover with 2.5 l water, and add 1 tsp fine sea salt. Bring to a boil over high heat, then simmer for 15–18 minutes, until a knife slips into the centers but the potatoes still hold their shape. Drain thoroughly in the colander and let them steam-dry for 3 minutes. Transfer them to the baking sheet, gently press each one to about 1.5 cm thick with the towel, and brush with 1 tbsp olive oil. Roast for 25–30 minutes, turning once halfway, until deeply golden and crisp at the edges. | Why: Boiling seasons the potatoes inside, while steaming and smashing create more rough surface area for crisping.

2. 02

   Season and sear the pork

   While the potatoes roast, pat 680 g pork tenderloin completely dry, trim away any silver skin, and cut it crosswise into 4 equal medallions. Season all sides with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Place a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, sear the medallions for 2–3 minutes on each broad side and briefly on the edges, until browned but not cooked through. Transfer the pork to a plate; leave the skillet on the stovetop. | Why: Drying and seasoning the pork first promotes browning, while the brief sear builds flavor without overcooking the center.

3. 03

   Build the apple-onion sauce

   Peel, halve, core, and thinly slice 2 medium apples. Peel and thinly slice 1 yellow onion, then peel and mince 2 garlic cloves. Reduce the skillet heat to medium and add 1 tbsp unsalted butter. Cook the apple and onion with 1/4 tsp fine sea salt for 6–8 minutes, stirring occasionally, until softened and lightly caramelized. Stir in the garlic for 30 seconds, just until fragrant. Whisk 2 tbsp Dijon mustard, 1 tbsp honey, and 240 ml apple cider together in a small bowl, then pour the mixture into the skillet. Scrape up the browned bits and simmer for 4 minutes, until the liquid reduces by about one-third. | Why: Browning the fruit and onion adds depth, while cider and mustard turn the pan drippings into a balanced sweet-tangy sauce.

4. 04

   Finish the pork in the sauce

   Pour 240 ml low-sodium chicken stock into the skillet and add 4 fresh thyme sprigs. Return the seared pork and any plate juices to the sauce, spooning some sauce over the medallions. Transfer the skillet to the 230°C / 450°F oven and roast for 7–10 minutes, until the thickest medallion reaches 63°C / 145°F on an instant-read thermometer. Move the pork to a clean plate, tent loosely with foil, and rest for 5 minutes. Remove and discard the thyme sprigs. If the sauce looks thin, place the skillet over medium heat and simmer for 2–3 minutes, until it lightly coats a spoon. | Why: Gentle oven finishing cooks the pork evenly, and resting lets its juices redistribute before slicing.

5. 05

   Finish, garnish, and serve

   Taste the sauce and adjust it with the remaining 1/4 tsp fine sea salt if needed. Slice the rested pork medallions across the grain. Divide the crispy potatoes among 4 warmed plates, place the pork beside them, and spoon the apple-onion sauce over and around the pork. Scatter 2 tbsp fresh parsley over the plates and serve immediately while the potatoes are crisp and the sauce is hot. | Why: A final seasoning check and fresh herb garnish sharpen the rich sauce and keep the finished plate lively.