Pork Tenderloin with Potato Croute

Nutriscore Rating: 72/100

Elevate your dinner table with this sophisticated Pork Tenderloin with Potato Croute, a delectable dish that combines tender, juicy pork wrapped in a golden, crisp potato crust. Perfectly seasoned with rosemary, garlic, and a hint of black pepper, the pork is first seared to lock in its flavors, then enveloped in a shingled layer of thinly sliced Yukon Gold potatoes brushed with egg yolk for extra crispness. This masterpiece is then roasted to perfection, resulting in a stunning, restaurant-quality presentation. With just 30 minutes of prep time and simple step-by-step directions, this dish is an ideal choice for an impressive yet approachable gourmet meal. Serve it alongside a fresh green salad or your favorite vegetable side for an unforgettable culinary experience your guests will rave about!

Recipe Information

• Prep Time: 30 min
• Cook Time: 35 min
• Total Time: 1 hr 5 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 1 piece (approximately 1 lb) Pork tenderloin
• 3 medium-sized Yukon Gold potatoes
• 1 teaspoon Salt
• 0.5 teaspoon Freshly ground black pepper
• 1 teaspoon (chopped) Fresh rosemary
• 0.5 teaspoon Garlic powder
• 2 tablespoons Olive oil
• 1 tablespoon Unsalted butter
• 1 piece Egg yolk
• 1 tablespoon (for surface dusting) Flour

📝 Instructions

11 steps

1. Preheat your oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season it evenly with salt, black pepper, garlic powder, and chopped rosemary.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side. Remove from the skillet and set aside to cool slightly.

3. Peel the Yukon Gold potatoes and use a mandoline or sharp knife to thinly slice them into rounds (about 1/8-inch thick). Lay the slices out on a clean kitchen towel to absorb excess moisture.

4. On a clean surface, lightly dust with flour. Arrange the potato slices in an overlapping, shingled pattern to form a rectangle large enough to wrap around the pork tenderloin.

5. Brush the potato layer with the beaten egg yolk to help it hold together during cooking.

6. Place the seared pork tenderloin at one edge of the potato rectangle. Carefully roll the pork tenderloin, wrapping it tightly with the potato layer. Use the towel to guide the rolling process if necessary.

7. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a clean, oven-safe skillet over medium heat. Gently place the potato-wrapped pork seam-side down into the skillet.

8. Cook for 3-4 minutes on each side, allowing the potatoes to crisp up slightly before transferring the skillet to the preheated oven.

9. Roast the pork tenderloin in the oven for 20-25 minutes, or until the internal temperature of the meat reaches 145°F (63°C).

10. Carefully remove the skillet from the oven and allow the pork to rest for 5-10 minutes before slicing into thick medallions.

11. Serve immediately alongside your favorite side dishes or a simple green salad.

Nutrition Facts

1 serving (261.6g)

Calories		342
% Daily Value*
Total Fat		14.6 g	19%
	Saturated Fat	4.4 g	22%
	Polyunsaturated Fat	0.5 g
Cholesterol		131 mg	44%
Sodium		879 mg	38%
Total Carbohydrate		21.7 g	8%
	Dietary Fiber	1.6 g	6%
	Total Sugars	0.8 g
Protein		31.1 g	62%
Vitamin D		0.4 mcg	2%
Calcium		32 mg	2%
Iron		2.1 mg	12%
Potassium		1004 mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 529 cal (38.5%%)

Protein: 498 cal (36.3%%)

Carbs: 346 cal (25.2%%)