dinner · american
Sweet Honey Mustard Pork with Smashed Potatoes & Carrots
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Instructions
1
Place whole baby gold potatoes and sliced carrot coins in a medium pot, cover with cold salted water, and bring to a boil.
2
Boil potatoes and carrots vigorously for 12 minutes until tender when pierced with the tip of a knife.
3
Slice pork tenderloin into 0.75-inch medallions on the board, seasoning with garlic powder, half the salt, and pepper.
4
In a small bowl, whisk honey, Dijon mustard, and two tablespoons water until completely smooth.
5
Heat one tablespoon olive oil in a 12-inch skillet over medium-high heat until shimmering.
6
Add seasoned pork medallions to the skillet, searing undisturbed for 3 minutes per side until deeply browned.
7
Pour honey mustard glaze and half a tablespoon butter into the skillet, spooning bubbling sauce over pork for 1 minute until glazed.
8
Drain potatoes and carrots in a colander, return carrots to pot with remaining butter, tossing until glossy.
9
Press each warm baby potato flat on a cutting board using the bottom of a heavy glass.
10
Plate crispy smashed potatoes and glazed carrots, arrange tender pork medallions on top, and spoon warm honey mustard pan sauce over.
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