Step 1

Preheat oven to 425 degrees.

Step 2

Rub pork all over with 2 teaspoons oil, then season all over with 1 teaspoon salt, 1/4 teaspoon black pepper, Herbs de Provence and 1 teaspoon garlic powder.

Step 3

Combine 1 tablespoon oil and 1 tablespoon butter in a large oven-safe skillet over medium heat. (See note if you do not have an oven-safe skillet). Once Butter is melted, use tongs to transfer pork to the pan and sear 1-2 minutes, then turning as needed to repeat on all sides. Once browned on all sides, set aside.

Step 4

Add remaining butter to pan. Once melted, add potatoes and toss to coat in the butter/oil. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder. Cook 3-4 minutes until edges are browned.

Step 5

Scoot the potatoes to one half of the pan. Return pork to the empty portion of the pan.

Step 6

Add 1 cup broth to the pan and transfer to preheated oven.

Step 7

Cook for 45 minutes or until potatoes are fork-tender and pork internal temperature reaches 145 (center should no longer be pink).

Step 8

Transfer pork and potatoes to a platter and cover to keep warm.

Step 9

Place skillet back on the stove over medium high heat. Bring liquid in the pan to a boil, meanwhile stir corn starch into remaining 1/2 cup broth til dissolved.

Step 10

Stir corn starch/broth slurry into the boiling gravy til thickened. Reduce heat to low, taste, add salt and pepper to taste as needed. Serve gravy over sliced pork and potatoes.