- 1-pound pork tenderloin
- 1 ½ teaspoon kosher salt
- ½ teaspoons freshly ground black pepper
- 2 tablespoons arrowroot starch
- 3 tablespoons extra virgin olive oil
- 8 garlic cloves, peeled then mashed
- ½ cup cognac or whisky (substitute chicken broth for whole30, paleo)
- 1-pound yellow potatoes, peeled and cut into ½-inch cubes
- 2 ½ cups low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- ½ teaspoon paprika
- 2 tablespoons fresh lemon juice (1 lemon)
- 1 teaspoon chopped fresh flat-leaf parsley leaves, for garnish
1. Slice the pork tenderloin into ½-inch medallions.
2. Lay the medallions on a cutting board and cover with a sheet of parchment paper.
3. Using a meat mallet or the bottom of a skillet, gently pound until the medallions are ¼ inch thin.
4. Season both sides of the medallions with 1 teaspoon of the salt and the pepper.
5. Place the arrowroot on a plate. Place each medallion in the flour and dredge until both sides are coated in the arrowroot. Shake off excess and set aside. Continue until all of the medallions are dredged.
6. Heat a large skillet with tall sides over medium-high heat with 2 tablespoons olive oil. When hot, sear both sides of the medallions until golden brown, 2 to 3 minutes per side. Do not overcrowd the pan to allow the medallions to brown nicely; you may need to do this in two batches depending on the size of your skillet. `as they are browned, set aside the medallions on a plate.
7. Reduce the heat to medium and add the remaining 1 tablespoon olive oil and the garlic.
8. Cook, stirring until fragrant, being careful not to burn the garlic, about 1 minute.
9. Add the whiskey to the skillet and use a wooden spoon to scrape up all of the brown bits. Cook until the whiskey has nearly completely evaporated, about 1 minute.
10. Add the potatoes and the remaining ½ teaspoon salt and toss to coat in the little bit of liquid in the skillet.
11. Pour in 2 cups of the broth and the apple cider vinegar and stir to combine.
12. Nestle the medallions back into the skillet and bring to a boil. Once boiling, reduce the heat to a light simmer, cover, and cook, stirring occasionally, until the sauce has thickened, about 10 minutes.
13. Once the sauce is thick, add the remaining ½ cup broth, the paprika, and the lemon juice and stir to combine. Cover and continue to cook, gently simmering, until the potatoes are fork tender, about 10 more minutes.
14. Garnish with freshly chopped parsley and add more salt and pepper to taste, if desired.