Roasted Rosemary Applewood Pork Tenderloin

 

Roasted Rosemary Applewood Pork Tenderloin

 

2 one-pound pork tenderloin roasts
1 Tbs. fresh rosemary, minced
zest of 1 lemon
2-3 tsp. Applewood smoked salt
freshly ground pepper

 

Preheat oven to 500 degrees. 

 

Bring the tenderloins to room temperature and rub with the rosemary, lemon zest, smoked salt, and ground pepper. 

Drizzle with olive oil, if you’d like.

Place the tenderloins on a Silpat or parchment-lined baking sheet and bake at 500 degrees for 5 minutes per pound (10 minutes in the case of 2 one-pound roasts).

KEEP THE OVEN DOOR CLOSED.

DO NOT OPEN THE OVEN DOOR.

Turn off the oven completely and cook for another 50 minutes, or so.

Remove from the oven, and tent with foil for 5 minutes. Then slice.

This is the ONLY WAY to cook pork tenderloin.

 

Apple Onion Sauté

 

2 Tbs. salted butter, melted
1 large yellow onion, thinly sliced
1 Fuji apple, cored and thinly sliced
1/2 tsp. Applewood smoked salt

 

Once the butter is bubbling over medium heat in a medium skillet, add the onions, apples, and salt, and cook until the onions are soft and most of the liquid has evaporated. Set aside.

 

Gruyere Potatoes

 

2 large Russet potatoes, peeled and chopped
4 Tbs. salted butter
4 Tbs. heavy cream
1 cup Gruyere cheese (caved-aged is the best), thinly grated
1 tsp. rosemary salt
juice of 1 lemon

 

Cover the peeled and chopped potatoes in water and bring to a boil. Allow to boil and cook until soft, about 20-30 minutes. 

Drain. 

Mash in the butter and cream, as well as the rosemary salt. Stir in the cheese.

Serve a pile of Gruyere potatoes below thinly sliced pork tenderloin and drizzled and draped with the apple-onion “sauce.”