Active Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: 3 ounces pork, 4 potato wedges, and about 1 tablespoon sauce)
Photo: Jennifer Causey

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Sprinkle pork evenly with paprika, 1/4 teaspoon salt, pepper, and cumin. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Add pork to pan; cook 8 minutes, turning to brown on all sides.

Step 3

Place potatoes on a baking sheet; drizzle with 1 tablespoon olive oil. Bake at 450° for 10 minutes. Add pork to pan with potatoes; stir potatoes. Bake at 450° for 15 minutes or until potatoes are tender and a thermometer inserted into the thickest portion of the tenderloin registers 140°. Remove pan from oven. Sprinkle potatoes with 3/8 teaspoon salt. Let pork stand 5 minutes before cutting into slices.

Step 4

Combine remaining 1/8 teaspoon salt, vinegar, maple syrup, mustard, and thyme in a small saucepan; bring to a boil. Cook 3 minutes or until thickened. Add remaining tablespoon olive oil, stirring with a whisk. Remove thyme sprigs; discard. Drizzle mustard mixture over potatoes. Serve with pork.