• Preheat your oven to 350℉. Wash the potatoes with a vegetable scrubber to remove any dirt or debris.

  Set one potato between two chopsticks. Make slices from one end of each potato to the other, cutting until your knife hits the chopsticks. Leave about 1/8 inch between each slice.

  Carefully cut on the smaller ends of each potato so your knife doesn't slice completely through the potato. Repeat for each potato.
• Arrange the pork tenderloin and potatoes on a sheet pan lined with parchment paper, leaving some space between them. Drizzle the potatoes with oil, using your fingers to open any slices that might be stuck together and work the oil in between the slices.

  Sprinkle lightly with salt and pepper and set in the oven and set a timer for 45 minutes.

Make the Gremolata

• Food Processor Instructions: Add the parsley, garlic, lemon zest and lemon juice, salt and pepper to a food processor. Pulse until broken down. Transfer the mixture to a small bowl, and stir to mix in the oil.
• Knife Instructions: Finely mince the garlic and parsley. Zest and juice the lemon. Add all ingredients to a small bowl and mix together well. Season lightly with salt and pepper.

Finish Cooking the Pork and Potatoes

• Remove the sheet pan from the oven. Don’t turn the oven off. Use a meat thermometer to check that the internal temperature of the roast has reached 145F. Set the roast on a plate and cover loosely with foil to allow it to rest.
• Put the potatoes back in the oven and roast for another 5-10 minutes, until nice and crispy. Check near the end of the cook time to make sure they aren’t burning. 
• Slice the roast. Remove the potatoes from the oven a spoon about 1/2 teaspoon of gremolata onto each potato. Serve and enjoy!