Prep and preheat: Heat your oven to 425°F (220°C). Pat the pork dry with paper towels and let it sit at room temperature for 15 minutes. This helps it sear well and cook evenly.

Season the pork: In a small bowl, mix 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Rub this all over the pork.

Season the potatoes: Toss the halved potatoes with 1 tablespoon olive oil, a generous pinch of salt and pepper, and half the chopped herbs. Spread them on a large sheet pan or oven-safe skillet, cut side down for best browning.

Make the garlic butter: In a bowl, combine melted butter, remaining 1 tablespoon olive oil, minced garlic, remaining herbs, and lemon zest. Set aside.

Sear the pork: Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil if needed. Sear the pork for 1–2 minutes per side until browned all over, about 6–8 minutes total.

Combine and baste: If you used a skillet large enough, push potatoes to the edges and place the seared pork in the center. If not, transfer both the seared pork and potatoes to a sheet pan. Spoon about half the garlic butter over the pork and drizzle the rest over the potatoes. Toss potatoes lightly to coat.

Roast: Roast in the oven for 12–18 minutes, depending on thickness, until the pork reaches an internal temperature of 140–145°F (60–63°C). Stir the potatoes once halfway through for even browning.

Rest the pork: Transfer the pork to a cutting board and rest 5–10 minutes. This helps keep it juicy. The temperature will rise a few degrees as it rests.

Optional quick pan sauce: Set the skillet or sheet pan over medium heat on the stovetop. Add 1/4 cup chicken broth to the garlicky drippings and simmer for 1–2 minutes, scraping up browned bits. Spoon over sliced pork.

Slice and serve: Slice the pork into 1/2-inch medallions. Plate with the roasted potatoes, spooning any extra garlic butter or pan sauce on top. Finish with chopped parsley and a squeeze of lemon.