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Category: Main courses

Pork tenderloin roasted in rosemary salt with fingerling potatoes

Pork tenderloin roasted in rosemary salt with fingerling potatoes
Mel Melcon / Los Angeles Times

What was quite possibly the single best dish I've eaten this year came to my table as a bleak white mound that looked less like food than some kindergartner's art project igloo. That it was wheeled with such ceremony through ... Read more

Total time: 50 minutes | Serves 4
Note: The pork may be seared in advance.
  • 2 tablespoons snipped rosemary leaves
  • 6 cups coarse salt
  • 3 tablespoons vegetable oil
  • 1 (1 1/4 -pound) pork tenderloin
  • 1 pound fingerling potatoes, scrubbed but unpeeled
  • 1 tablespoon butter, at room temperature
  • 1 teaspoon minced shallots

Step 1Heat the oven to 400 degrees. Combine the rosemary and the salt in a large mixing bowl and stir in 1 cup of water until the texture is that of gritty snow.

Step 2In a large skillet, heat the oil until the surface ripples. Pat the pork tenderloin dry with paper towels and sear it in the hot oil until it is browned on all sides, about 8 minutes.

Step 3While the pork is browning, spoon a layer of salt about one-fourth-inch thick in the bottom of a gratin or baking dish just big enough to hold the pork and the potatoes in a single layer.

Step 4When the pork is browned, pat it dry with a paper towel to remove any excess oil and place it in the gratin dish, laying it down the center. Arrange the potatoes around the outside and cover everything with the remaining salt.

Step 5Roast until the pork reaches an internal temperature of 145 degrees, about 20 to 25 minutes. At this point, the pork will be quite moist but still a little pink. If you prefer the pork to be more cooked, push the temperature to 150, about 5 more minutes. Remove the baking dish from the oven and set aside 5 minutes to finish cooking.

Step 6With a sturdy metal spoon or chef's knife, chip a crack around the base of the salt crust and carefully lift off the top. Use a dry pastry brush to brush away any salt on the surface of the potatoes or the pork, turning the pork over to brush all sides. Transfer the pork to a carving board. Slice the pork into medallions one-fourth-inch thick and arrange on a serving platter. Place the potatoes in a medium bowl and toss with the shallots and butter just until coated, discarding any excess butter. Arrange the potatoes around the outside of the pork and serve immediately.

Each serving:
305 calories; 30 grams protein; 20 grams carbohydrates; 2 grams fiber; 11 grams fat; 4 grams saturated fat; 86 mg. cholesterol; 906 mg. sodium.
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