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The Best Roasted Pork Tenderloin

There are many times that Mitch and I feel like being adventurous in the kitchen and create new, unique dishes, but sometimes, the classics are comforting and satisfying. In this case, we decided on pork tenderloin, mashed potatoes and roasted asparagus. Simple and super delicious.

Pork tenderloin with mashed potatoes reminds me of being a kid and eating dinner with my family. My mom always cooked home made meals for us every evening. She felt since Dad worked all day, the least she could do was to make sure there would be hot food on the table every night. I love that and it’s sad that a lot of families don’t have family dinners anymore. I totally understand that nowadays people’s schedules are so crazy and in most families, both parents work. Sometimes, it’s just not possible to sit down as a family to eat dinner each evening.

I didn’t always understand it when I was younger because I just wanted to eat in front of the TV or go hang out with my friends rather than sit and eat with my family at home, but I’m so glad that’s how my brothers and I were raised. I will definitely incorporate family dinners into my future children’s lives. Mitch and I already make a point to sit together at the dinner table and eat with each other. I think it’s so important for couples to do so, as well! It’s all about good communication to keep a relationship healthy and successful, am I right?

Now, back to this amazing and classic recipe. Pork tenderloin is so easy to prepare. You can pretty much give it whatever flavor you want but for this recipe, we kept things extremely classic.

For this recipe you will need:

  • 1 lb pork tenderloin
  • 2 Tbsp avocado oil
  • 4 Tbsp unsalted butter
  • 2 sprigs fresh rosemary
  • 2-3 potatoes, peeled & quartered
  • 1/2 cup whole milk
  • 1 bunch asparagus, trimmed
  • 1 lemon, zested & juiced
  • 3 whole garlic cloves, smashed (no need to mince)
  • 1 small shallot, minced
  • 1 cup baby bellas, sliced
  • 8oz chicken bone broth
  • Kosher salt & freshly cracked pepper

Special equipment needed:

  • Cast Iron Skillet
  • Baking Sheet
  • Tongs
  • Potato Masher
  • Colander
  1. Begin by having all of your ingredients cut, prepped, and ready to go! This will make things so much easier. *Mise en place*
  2. Preheat the oven to 375 degrees F.
  3. Fill a large pot with cold water and add the quartered potatoes. Cover and allow to boil under fork-tender.
  4. Next, generously season the pork tenderloin with kosher salt and freshly cracked pepper around the entire piece of protein.
  5. Heat a large, cast iron skillet over high heat. Wait until the pan is HOT before you add the oil. *You will know it’s hot if you place your hand over (over, not on, y’all) the skillet.
  6. Add the 2 Tbsp avocado oil and swirl around the pan. Place the pork tenderloin into the skillet and allow to sear until it has a nice, brown crust on all sides, about 4-5 minutes each side.
  7. Add 2 Tbsp unsalted butter, the smashed garlic cloves, and the fresh rosemary to the skillet and baste the pork with the melted butter. All of the flavors will infuse beautifully.
  8. Place the entire skillet into the oven and cook until a thermometer reads 150 – 155 degrees F. Remove from skillet and allow to rest.
  9. In the meantime, the potatoes should be tender. Drain them in a colander and add back to the cooking pot. Add the milk, cream and season with salt & pepper to taste. If the potatoes are too dry, simply add more milk & butter. 🙂
  10. Using the same skillet which the pork was cooking in, add the mushrooms & shallot along with 1 Tbsp unsalted butter. Cook for about 2-4 minutes before adding the chicken broth. Allow the sauce to cook over low heat, until slightly reduced.
  11. Toss the asparagus with 1 Tbsp olive oil and sprinkle of salt & pepper. Cook the asparagus in the oven until tender but not over-cooked, about 10 minutes.

Once the asparagus is finished roasting, the pork should also be finished resting and ready to be sliced & served.

Add a large dollop of creamy mashers onto your plate, top with the asparagus, sliced pork and delicious mushroom & shallot sauce.

I hope you enjoy this classic recipe as much as we did!

XX,
Jill

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