• Preheat oven to 425°F.
Just putting a note here to really emphasize preheating before you start prepping! The skillet needs to go right from the stove to the oven and any waiting between those steps can seriously mess up the timing of this recipe.
• In a large bowl combine smoked paprika, garlic powder, salt, and pepper. Remove the silverskin from the pork tenderloin and pat the tenderloin dry.
• Add pork tenderloin to the bowl and toss and rub with your hands to coat it completely in the spice blend. You should have some spice blend left in the bottom of the bowl.
• Heat a large cast iron skillet on high-medium heat. Add a generous drizzle of cooking oil. When the oil is shiny, sear the tenderloin for 2 minutes on each side.
• Drain the potatoes and place in the bowl you seasoned the pork tenderloin in along with the carrots. Toss with salt, pepper, and an additional sprinkle of paprika and garlic powder.
• When the tenderloin is searing on its final side, add the potatoes and carrots to the skillet. Try to arrange the potatoes so cut sides are down, but you don’t need to be too fussy about it. Cook 2-3 minutes.
• Transfer the whole skillet into the 425°F oven. Use a meat thermometer to check the doneness of the pork after 10 minutes — you’re looking for an internal temp of 140-145°F.

  Remove the pork tenderloin from the skillet to a plate or cutting board to rest. If the pork isn't at 140° yet, check it again in 3-5 minutes. Repeat until it hits temp. Stir the potatoes and carrots each time you check on it.

  The potatoes are done when you can pierce them with a fork without hitting resistance. You may need to remove the pork tenderloin from the skillet before the potatoes and carrots are done.
Pork tenderloin: When it hits 145°F, it's done! If it's not there yet, let it cook for another 3-5 minutes and check again. There will be some carry over cooking once you take it out of the oven, so err closer to 140°F than to 145°F — if you go too far over 145°F, your pork may end up dry.
Potatoes: If they're between 200°-210°F, they're done! If your potatoes are too small to check with a thermometer, just pierce one with a fork. If the fork goes in without hitting any resistance, they're done.
• When the pork and potatoes are done, remove them from the skillet to rest while you make the gravy.

Pork Tenderloin Medallion Gravy

• Return the pan to the stove over medium heat, no need to wipe it out.
• Add the minced shallots to the skillet and cook until slightly soft. Add garlic and 1 tablespoon flour and stir to cook the flour, about 1 minute. It will stick to the surface of the pan as it absorbs the oil and begins to toast, that’s okay.
• Deglaze the pan by pouring in the chicken stock, whisking to loosen any flour stuck to the surface of the pan. Bring it to a boil, stirring constantly.
• Add the rosemary and stir as the sauce thickens and reduces by about half or more. When your desired gravy thickness has been reached, pour it into a small bowl or measuring cup with spout.
• To serve, slice the rested tenderloin into 1-2″ thick medallions. Plate with roasted potatoes and carrots and spoon or pour the sauce over the top.