Roasted Pork and Potatoes With Creamy Applesauce


1 1/2 pounds small red-skinned potatoes, halved
1 red bell pepper, cut into 1-inch pieces
2 teaspoons fresh thyme
1 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup applesauce
1/4 cup light sour cream
Dash of freshly grated nutmeg
1 1/4 to 1 1/2 pounds pork tenderloin, cut into 4 pieces


Preheat the oven to 375 degrees F. Toss the potatoes and bell pepper with the thyme, 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roastuntil the potatoes are slightly tender, about 20 minutes.

Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.

Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.

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