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There’s something incredibly comforting about a well-cooked pork tenderloin paired with creamy mashed potatoes. This savory dish makes for an easy weeknight dinner that feels indulgent without requiring hours in the kitchen. The tender pork is bathed in a rich gravy, while the buttery mashed potatoes provide the perfect backdrop. It’s a meal that satisfies cravings and brings a touch of warmth to your table.
Why You’ll Love This Recipe
This dish combines simplicity with flavor, making it perfect for busy evenings. The savory pork tenderloin is complemented by creamy mashed potatoes, creating a balanced meal that everyone will love.
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- Quick and Easy: Perfect for weeknight dinners.
- Comforting Flavors: Rich gravy and buttery potatoes.
- Family-Friendly: A dish that pleases all ages.
- One-Pan Wonder: Less cleanup, more enjoyment.
Ingredients
- 1.5 pounds pork tenderloin
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 2 pounds russet potatoes, peeled and cubed
- ½ cup milk
- Salt and pepper to taste (for mashed potatoes)
How to Make Savory Pork Tenderloin with Gravy
- Preheat your oven to 400°F (200°C).
- Pat the pork tenderloin dry with paper towels. Season it with salt, pepper, and thyme all over.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
- Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in the chicken broth and bring it to a simmer. Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- While the pork is roasting, prepare the mashed potatoes. In a large pot, add the cubed potatoes and cover with water. Bring to a boil and cook for 15-20 minutes until tender.
- Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper. Mash until smooth and creamy.
- Once the pork is done, remove it from the oven and let it rest for 5-10 minutes before slicing.
- To make the gravy, place the skillet back on the stove over medium heat. Whisk in any drippings and allow it to simmer until slightly thickened, about 5 minutes.
- Slice the pork and serve it over the creamy mashed potatoes, drizzled with gravy.
Tips for the Best Results
- Make sure to let the pork rest before slicing for juicier meat.
- Use a meat thermometer to ensure perfect doneness.
- For creamier mashed potatoes, add more milk or cream to your desired consistency.
Easy Variations
- Substitute pork with chicken breast for a lighter option.
- Add sautéed mushrooms to the gravy for an earthy flavor.
- Stir in roasted garlic into the mashed potatoes for an extra kick.
What to Serve With It
- Steamed green beans or broccoli for a pop of color.
- A fresh garden salad to balance the richness.
- Crusty bread to soak up the gravy.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of broth or milk to keep the gravy from drying out.
Recipe Card
Recipe Name: Savory Pork Tenderloin with Creamy Mashed Potatoes
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
1.5 pounds pork tenderloin,
2 tablespoons olive oil,
4 cloves garlic, minced,
1 teaspoon dried thyme,
1 teaspoon salt,
½ teaspoon black pepper,
1 cup chicken broth,
2 tablespoons unsalted butter,
2 pounds russet potatoes, peeled and cubed,
½ cup milk,
Salt and pepper to taste (for mashed potatoes).
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels. Season with salt, pepper, and thyme.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear pork on all sides until browned.
4. Add minced garlic and sauté for 30 seconds.
5. Pour in chicken broth and bring to a simmer. Transfer skillet to the oven and roast for 20-25 minutes until pork reaches 145°F (63°C).
6. Meanwhile, boil cubed potatoes until tender. Drain and mash with butter, milk, salt, and pepper.
7. Once pork is done, let it rest for 5-10 minutes before slicing.
8. Whisk gravy in skillet over medium heat until thickened.
9. Slice pork, serve over mashed potatoes, and drizzle with gravy.
Notes: Let the pork rest for juicier meat. Use a meat thermometer for perfect doneness.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
1.5 pounds pork tenderloin,
2 tablespoons olive oil,
4 cloves garlic, minced,
1 teaspoon dried thyme,
1 teaspoon salt,
½ teaspoon black pepper,
1 cup chicken broth,
2 tablespoons unsalted butter,
2 pounds russet potatoes, peeled and cubed,
½ cup milk,
Salt and pepper to taste (for mashed potatoes).
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Pat the pork tenderloin dry with paper towels. Season with salt, pepper, and thyme.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear pork on all sides until browned.
4. Add minced garlic and sauté for 30 seconds.
5. Pour in chicken broth and bring to a simmer. Transfer skillet to the oven and roast for 20-25 minutes until pork reaches 145°F (63°C).
6. Meanwhile, boil cubed potatoes until tender. Drain and mash with butter, milk, salt, and pepper.
7. Once pork is done, let it rest for 5-10 minutes before slicing.
8. Whisk gravy in skillet over medium heat until thickened.
9. Slice pork, serve over mashed potatoes, and drizzle with gravy.
Notes: Let the pork rest for juicier meat. Use a meat thermometer for perfect doneness.
