Recipe Instructions:
Ingredients
1 pound small red potatoes, halved or quartered if large
3 tablespoons olive oil, divided
2 ¼ teaspoons kosher salt, divided
2 teaspoons paprika
1 teaspoon onion powder
¾ teaspoon black pepper, divided
1 1¼ pound pork tenderloin, trimmed
¾ cup sour cream
3 tablespoons fresh dill sprigs, chopped, plus more for serving
Directions
Preheat oven to 425 F. Toss potatoes with 2 tablespoons oil and 1 teaspoon salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes.
Meanwhile, combine paprika, onion powder, 1 teaspoon salt, and ½ teaspoon pepper; season pork with spice mixture. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until a thermometer inserted into thickest portion of pork registers 145 F, 12 to 15 minutes. Let rest for 5 minutes before slicing.
Stir together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.
