Spiced Pork Tenderloin with Potato Rösti

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

1 ½ pounds Yukon Gold or russet potatoes, (3 to 4 medium), peeled and shredded (see note)

1 teaspoon cornstarch

1 ½ teaspoon table salt, divided

¾ teaspoon black pepper, divided

1 teaspoon caraway seeds

½ teaspoon ground allspice

½ teaspoon ground coriander

¼ teaspoon ground nutmeg

2 pounds pork tenderloins, (2 loins total), trimmed (see illustration below) and brined if desired (see related How to Cook)

6 tablespoons (¾ stick) unsalted butter

subheading: KEY EQUIPMENT:

12-Inch Nonstick Skillets

note: BEFORE YOU BEGIN

If the pork is enhanced, do not brine. If brining the pork, omit the salt in the rub in step 2. We prefer to shred the potatoes using the large shredding disk of a food processor. You can use a box grater to shred the potatoes, but they should be shredded lengthwise, so you are left with long shreds. It is important to squeeze the potatoes as dry as possible in step 1 to ensure a crisp exterior. Serve with applesauce and sour cream. If the pork is enhanced, do not brine. If brining the pork, omit the salt in the rub in step 2. We prefer to shred the potatoes using the large shredding disk of a food processor. You can use a box grater to shred the potatoes, but they should be shredded lengthwise, so you are left with long shreds. It is important to squeeze the potatoes as dry as possible in step 1 to ensure a crisp exterior. Serve with applesauce and sour cream.

Directions at americastestkitchen.com

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