Mustardy Pork Tenderloin with Mashed Potatoes

Yields: 5-6 servings

Time: Prep 10-30 minutes, Cooks 15-20 minutes

Pork tenderloin is a cut of pork that benefits from a long marinade. It is one of the leanest sections of a pig but it’s not the highest in flavor. An overnight marinade will give you the best results. In this case, ground mustard, Worcestershire, and garlic pack a delectable punch that pairs perfectly with garlicky mashed potatoes. A great rendition of your classic meat ‘n’ potatoes meal!

Ingredients:

• 2 pork tenderloins

• Stone ground mustard

• Worcestershire sauce

• Apple cider vinegar

• Olive oil

• Brown sugar

• Garlic

• Kosher salt

• Black pepper

• Avocado oil (or any neutral oil)

• Fresh rosemary

• 2-3 large russet potatoes

• Sour cream

• Heavy cream

• Unsalted butter

Special Equipment:

• Cast iron skillet

• Rasp grater

Directions

Step One:

Preheat oven to 400º.

Step Two:

Roughly chop a few cloves of garlic. In a medium mixing bowl whisk together garlic, a generous helping of mustard, a few capfuls each of Worcestershire and apple cider vinegar, and a tablespoon of brown sugar. Once sugar is dissolved, slowly drizzle in olive oil while whisking vigorously, about 1/4 cup. Season to taste with salt and pepper.

Step Three:

Place pork tenderloin in a resealable gallon bag and pour in marinade. Seal and shake to coat thoroughly. Marinate overnight if possible or at least 30 minutes.

Step Four:

Peel and cube potatoes into 1/2 inch pieces. Too lazy to peel? Who cares! Leave them on- more vitamins that way! Place in a medium size stock pot and fill with just enough cold water to cover potatoes, set aside.

Step Five:

Bring pork to room temperature. Heat avocado oil in cast iron skillet over high heat. Sear pork for 2-3 minutes on each side until golden brown. Add a few sprigs of rosemary to the pan and finish cooking in the oven, 15-20 minutes. The final internal temperature of the pork should be about 145º.

Step Six:

While pork is roasting, bring potatoes to a boil over medium-high heat. Once boiling, add a palm full of salt and cook until easily pierced by a fork, 12-15 minutes. Drain and return to pot. Add a few table spoons each of unsalted butter and sour cream. Using a potato masher, mash until butter is melted. Slowly add in heavy cream until desired texture, about 1/2 a cup. Use rasp grater to grate one clove of garlic into potatoes. Mix and season to taste with salt and pepper.

Step Seven:

Let pork rest for 10 minutes. Slice into 1/2 inch pieces and sprinkle with a rough chop of fresh rosemary. Serve over a healthy pile of mashed potatoes and enjoy!

The Gravy Train

Are mashed potatoes really complete without a gravy? Try this simple method for a quick and easy au jus. Remove pork and rosemary sprigs and place skillet over low heat. Add about one cup of stock (chicken, beef, or veggie) and bring to a simmer, scraping up all those delicious crispy bits from the bottom of the pan. Dissolve 1 teaspoon of corn starch in about 1 tablespoon of water. Add to stock and bring to a boil, cook until sauce is thickened and reduced by about a third. Season to taste with salt and pepper and you’re done!