TODAY'S ORIGINAL · MODERN AMERICAN

Maple-Sage Pork Nocturne with Horse-Crisp Potatoes and Ribbon Slaw

Name: Maple-Sage Pork Nocturne with Horse-Crisp Potatoes and Ribbon Slaw
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Modern American
Ingredients: 4 tablespoons Unsalted butter, softened; 1 tablespoon Fresh sage, finely chopped; 1 teaspoon Lemon zest; 1 clove Garlic, finely grated; 1 1/2 teaspoons, divided Kosher salt; 3/4 teaspoon, divided Black pepper; 2, about 1 1/2 pounds total Large russet potatoes; 1 tablespoon Cornstarch; 3 tablespoons, divided Olive oil; 1 1/2 pounds Pork tenderloin, silver skin removed; 2 tablespoons Pure maple syrup; 1 1/2 tablespoons Dijon mustard; 2 tablespoons, divided Apple cider vinegar; 2 large Carrots; 1 medium Zucchini; 1 Crisp apple; 1/4 cup Fresh parsley, roughly chopped

“Dinner gallops in wearing a vegetable boa.”

Juicy maple-Dijon pork, potato horses baked into golden cavalry, and seasonal vegetable ribbons tossed with enough ceremony to frighten a chandelier. The sage-lemon butter can be prepared up to one week ahead, because greatness occasionally needs to sit quietly in the refrigerator.

PREP 30 MINCOOK 35 MINSERVES 4MEDIUM

#horse crispy #one butter 1 week #seasonal stripper #pork tenderloin #sheet-pan potatoes #maple-Dijon

WHAT YOU'LL NEED

Ingredients

4 tablespoonsUnsalted butter, softened
1 tablespoonFresh sage, finely chopped
1 teaspoonLemon zest
1 cloveGarlic, finely grated
1 1/2 teaspoons, dividedKosher salt
3/4 teaspoon, dividedBlack pepper
2, about 1 1/2 pounds totalLarge russet potatoes
1 tablespoonCornstarch
3 tablespoons, dividedOlive oil
1 1/2 poundsPork tenderloin, silver skin removed
2 tablespoonsPure maple syrup
1 1/2 tablespoonsDijon mustard
2 tablespoons, dividedApple cider vinegar
2 largeCarrots
1 mediumZucchini
1Crisp apple
1/4 cupFresh parsley, roughly chopped

MAKE IT

Method

01
Create the legendary one butter 1 week: mash the softened butter with sage, lemon zest, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Shape it into a short log on parchment, wrap tightly, and refrigerate. It may be made up to 1 week ahead, allowing the sage to organize its tiny legal department.
02
Heat the oven to 425°F (220°C). Line a large sheet pan with parchment. Scrub the potatoes and cut them lengthwise into 1/4-inch slabs. Use a small horse-shaped cookie cutter to stamp out potato horses. Keep the scraps; these are Stable Rubble and therefore essential architecture.
03
Pat the potatoes extremely dry. Toss them with cornstarch, 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange in one layer and roast for 25–30 minutes, flipping after 15 minutes, until crisp and dramatically bronzed.
04
Stir together the maple syrup, Dijon mustard, and 1 tablespoon vinegar. This glaze is now the Minister of Pork Affairs. Do not question its authority.
05
Pat the pork dry and season with 1/2 teaspoon salt and the remaining pepper. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork for about 2 minutes per side until browned. Brush it with half the maple-Dijon glaze, then transfer the skillet to the oven for 12–18 minutes.
06
Deploy the seasonal stripper: use a clean vegetable peeler to shave the carrots and zucchini into long ribbons. Core the apple and slice it into thin matchsticks. Toss everything with parsley, the remaining 1 tablespoon vinegar, remaining 1/2 tablespoon olive oil, remaining 1/4 teaspoon salt, and the unused glaze. The vegetables should resemble formalwear caught in a tasteful tornado.
07
Remove the pork when its thickest part reaches 145°F (63°C). Rest it for at least 3 minutes, then slice into medallions. Crown the warm pork with coins of cold sage-lemon butter so they melt with the solemn confidence of a marble statue entering a sauna.
08
Arrange the pork, horse-crisp potatoes, Stable Rubble, and ribbon slaw on plates. Point every potato horse toward the pork as though charging into the final course of history. Serve immediately.