Roast pork, fragrant from fresh herbs and garlic, was my birthday dinner when I was growing up. I have updated my mother’s recipe by adding orange zest to the rub and using quick-cooking pork tenderloin.

Ingredients

  • Olive oil, 3 tablespoons, plus more as needed
  • Pork tenderloins, 2 (¾ lb/375 g each)
  • Kosher salt and freshly ground pepper
  • mixed fresh rosemary and sage, 5 tablespoons minced
  • Orange zest, 2 tablespoons grated
  • Garlic, 1 tablespoon minced
  • Sweet potatoes, 1¼–1½ lb (625–750 g), halved crosswise and cut into 1-inch (2.5-cm) wedges
  • Dry vermouth or dry white wine, cup (3 fl oz/80 ml)
  • Gluten-free flour mix, teaspoons (I like Cup4Cup)
  • Gluten-free chicken broth, ¾ cup (6 fl oz/180 ml)
  • Gluten-free Dijon mustard, teaspoons

Method

  1. Preheat the oven to 450°F (230°C). Brush a large rimmed baking sheet with oil, place the pork in the center, brush on both sides with oil, and sprinkle lightly with salt and pepper. In a bowl, combine the herbs, zest, and garlic, then sprinkle the pork on both sides with ¼ cup (⠓ oz/10 g) of the mixture.
  2. In a bowl, mix the sweet potatoes, 2 tablespoons of the oil, and salt and pepper to taste. Add 2 tablespoons of the herb mixture, toss to coat, and arrange around the pork. Roast until an instant-read thermometer inserted into the center of the pork registers 145°–150°F (60°–65°C) and the potatoes are tender, about 25 minutes. Transfer the pork and potatoes to a platter.
  3. Add the vermouth to the baking sheet, set over medium heat, and bring to a boil, scraping up any browned bits. In a heavy small saucepan over medium heat, warm the remaining 1 tablespoon oil. Add the remaining herb mixture and sauté until fragrant, about 30 seconds. Add the drippings from the sheet and simmer until the liquid is reduced by half, about 30 seconds. Add the flour mix and stir for 30 seconds. Gradually whisk in the broth and bring to a boil, whisking constantly. Mix in the mustard and simmer until the sauce is thickened slightly, about 1 minute. Season to taste. Mix in any drippings from the platter. Slice the pork and serve with the potatoes and sauce.

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