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Pork Tenderloin Mashed Potatoes Recipe

Pork Tenderloin Mashed Potatoes Recipe

This Pork Tenderloin Mashed Potatoes Recipe is a comforting and satisfying meal perfect for weeknight dinners or cosy family gatherings. Juicy, seasoned pork tenderloin pairs beautifully with creamy, buttery mashed potatoes for a classic comfort-food combination. The recipe is simple to follow and delivers restaurant-quality flavour with minimal effort. Serve it hot with pan juices or a light gravy for an extra delicious finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 pork tenderloin 500–600 g
  • 2 tablespoons olive oil 30 ml
  • 3 cloves garlic minced (9 g)
  • 1 teaspoon salt 5 g
  • ½ teaspoon black pepper 2 g
  • 1 teaspoon paprika 2 g
  • 1 teaspoon dried thyme or rosemary 2 g
  • 1 tablespoon butter 14 g
  • 4 large potatoes peeled and chopped (700 g)
  • 3 tablespoons butter for mashed potatoes 42 g
  • ½ cup milk or cream 120 ml
  • Salt to taste 3 g
  • Black pepper to taste 1 g
  • 1 tablespoon chopped parsley for garnish 5 g

Method
 

  1. Peel and chop the potatoes into chunks and boil them in salted water for 15–20 minutes until fork tender.
  2. Pat the pork tenderloin dry and rub it evenly with olive oil, garlic, salt, pepper, paprika, and thyme.
  3. Heat a skillet over medium-high heat and sear the pork tenderloin on all sides for 2–3 minutes until golden brown.
  4. Transfer the pork to a baking dish and bake at 200°C (400°F) for 15–20 minutes until the internal temperature reaches 63°C (145°F).
  5. Let the pork rest for 5 minutes before slicing into medallions.
  6. Drain the cooked potatoes and mash them with butter and milk until smooth and creamy.
  7. Season mashed potatoes with salt and black pepper to taste.
  8. Serve sliced pork tenderloin alongside mashed potatoes and drizzle with pan juices.
  9. Garnish with chopped parsley and serve warm.

Notes

Use Yukon Gold or Russet potatoes for the creamiest mashed potatoes.
Letting the pork rest before slicing keeps it juicy and flavourful.
Warm the milk before adding it to the potatoes for smoother mashed texture.
Do not overcook the pork; 63°C (145°F) keeps it tender and moist.
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