Korean Pork Tenderloin with Pommes Anna

OK, next attemp--Tessa pushed the wrong button. Anyway, these potatoes are crispy and buttery on the outside and soft on the inside--YUMMY. Bryce had already picked at the top before I took the picture so it isnt as pretty as it should be. The pork is tender and spicy (my kids just eat the middle of it). I made two and made fried rice with it later in the week (with a side of edamame) that turned out good too.

Pommes Anna

Ingredients
1 teaspoon kosher or sea salt

1/2 teaspoon black pepper

2 1/2 tablespoons unsalted butter

3 pounds peeled baking potatoes, cut into 1/8-inch-thick slices

1 tablespoon unsalted butter, melted and divided

1 tablespoon chopped fresh flat-leaf parsley, optional

PreparationPreheat oven to 450°.
Combine salt and pepper in a small bowl.
Melt 2 1/2 tablespoons butter in a 10-inch cast-iron or ovenproof heavy skillet over medium heat. Arrange a single layer of potato slices, slightly overlapping, in a circular pattern in pan; sprinkle with 1/4 teaspoon salt mixture. Drizzle 1/2 teaspoon melted butter over potatoes. Repeat the layers 5 times, ending with butter. Press firmly to pack. Cover and bake at 450° for 20 minutes.
Uncover and bake an additional 25 minutes or until potatoes are golden. Loosen edges of potatoes with a spatula. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with parsley, if desired.

Korean Pork Tenderloin

Ingredients
1/3 cup low-sodium soy sauce

2 tablespoons sugar

1 tablespoon minced peeled fresh ginger

3 tablespoons rice vinegar

1 tablespoon dark sesame oil

1/4 teaspoon crushed red pepper

4 garlic cloves, minced

1 1/2 pounds pork tenderloin, trimmed

Cooking spray
Preparation

Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.
Preheat oven to 425°.