Pork Tenderloin with Apple Salsa

A fast one-pan skillet dinner built around pork tenderloin medallions, roasted sweet potatoes, and a fresh apple salsa. The pork is seared for browning, then finished with a quick glaze while the potatoes roast until tender. The salsa is assembled from diced apple, red onion, lime, and parsley so it stays crisp and refreshing against the warm meat.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 500 g sweet potatoes peeled if desired and cut into 2 cm cubes
• 15 ml olive oil divided
• 3 g fine salt divided
• 1 g black pepper divided
• 2 g ground cumin for the sweet potatoes
• 1 g ground cinnamon for the sweet potatoes
• 180 g apple small dice
• 40 g red onion finely diced
• 30 ml lime juice freshly squeezed
• 8 g fresh parsley chopped
• 2 g fine salt divided
• 680 g pork tenderloin trimmed and patted dry
• 2 g smoked paprika for the pork
• 1 g black pepper divided
• 5 g fine salt divided
• 15 ml olive oil divided
• 30 ml water for deglazing
• 15 g honey for the pan glaze

Instructions

1. Heat the oven to 220°C. On a large rimmed sheet pan, toss the sweet potatoes with 15 ml olive oil, 3 g salt, 1 g black pepper, the cumin, and the cinnamon. Spread in a single layer and roast for 12 minutes. The sweet potatoes should be starting to soften at the edges.
2. While the potatoes roast, mix the diced apple, red onion, lime juice, parsley, and 2 g salt in a bowl. Set aside so the flavors meld while the salsa stays crisp. The salsa should look glossy and fresh, with a small amount of liquid at the bottom.
3. Pat the pork tenderloin dry and season it with smoked paprika, the remaining 1 g black pepper, and the remaining 5 g salt. The surface should be evenly seasoned and dry to the touch.
4. Heat the remaining 15 ml olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until well browned, turning with tongs to brown all sides as needed. The pork should have an even golden-brown crust.
5. Add the water to the skillet, reduce the heat to medium, and stir in the honey. Cook the pork, turning occasionally, until it reaches 63°C at the thickest part, about 4 to 6 minutes more. Remove the pork to a board and rest for 3 minutes. An instant-read thermometer should read 63°C and the juices should run mostly clear after resting.
6. Return the roasted sweet potatoes to the oven if needed for 2 to 3 more minutes until tender with browned edges. Slice the pork, spoon the pan glaze over it, and serve with the apple salsa and roasted sweet potatoes. The sweet potatoes should be fork-tender and the pork should be juicy when sliced.