SERVES 4
TOTAL TIME: 45 minutes
We prefer to use extra-small red potatoes, measuring less than 1 inch in diameter, in this recipe, but you can substitute larger red potatoes, cut into ¾-inch chunks. To crack the caraway seeds, use a mortar and pestle or place them in a zipper-lock bag and pound with a rolling pin.
|
2 |
pounds extra-small red potatoes, halved |
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6 |
tablespoons olive oil |
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Salt and pepper |
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|
2 |
(1-pound) pork tenderloins, trimmed |
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2 |
teaspoons caraway seeds, cracked |
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2 |
teaspoons ground coriander |
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1 |
shallot, minced |
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2 |
tablespoons white wine vinegar |
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1 |
tablespoon Dijon mustard |
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2 |
tablespoons minced fresh parsley |
1. Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with aluminum foil. Toss potatoes with 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl. Cover and microwave until potatoes begin to soften, about 5 minutes, stirring potatoes halfway through cooking. Drain well.
2. Meanwhile, pat pork dry with paper towels. Rub evenly with 1 tablespoon oil, caraway seeds, and coriander and season with salt and pepper. Lay pork in center of prepared baking sheet. Arrange drained potatoes around pork. Roast pork and potatoes until pork registers 145 degrees, about 20 minutes, rotating baking sheet halfway through roasting.
3. Transfer pork to carving board; tent with foil and let rest while finishing potatoes. Whisk remaining ¼ cup oil, shallot, vinegar, and mustard together in large bowl. Stir in roasted potatoes, parsley, and any accumulated pork juices and season with salt and pepper to taste; cover and let sit until dressing is absorbed, about 5 minutes. Cut pork into ½-inch-thick slices and serve with potato salad.