One Pan, Cast Iron
Pork Tenderloin, Carrots, Baby Potatoes, Fresh Herbs, Dijon Mustard, Seasonings, Olive Oil
Remove the silver skin from the pork tenderloin. The silver skin is only on one side of the tenderloin. It's a small white/grey patch that runs about ½ of the way down the tenderloin.
Use a sharp knife to cut the silver skin off. You'll need to angle your knife down into the tenderloin and fully cut the patch away. It won't easily just pull off.
Chop the baby potatoes and carrots into bite-sized pieces.
Add them to a glass bowl, drizzle with olive oil, and season with kosher salt.
Mix the Dijon mustard and 1 tablespoon of extra virgin olive oil together in a small bowl. In a separate small bowl, combine the kosher salt, black pepper, garlic powder, fresh thyme, and fresh rosemary.
Smother all sides of the pork tenderloin with the mustard and olive oil blend.
Sprinkle the dried and fresh herbal seasoning blend on all sides of the tenderloin.
Transfer the pork tenderloin to a hot cast iron skillet over medium heat. Brown all sides of the tenderloin for about 2 minutes per side.
Add the potatoes and carrots to the hot skillet. Transfer the cast iron skillet to your preheated oven. Cook the Cast Iron Pork Tenderloin for 20 minutes at 400°F.
After 20 minutes, check the internal temperature of the pork using an instant-read thermometer. You should cook pork tenderloin to an internal temperature of at least 145°F.
Let the pork rest for at least 10 minutes before slicing it into rounds. Serve your oven-roasted pork with the roasted vegetables and enjoy!
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