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Pork Tenderloin with Creamy Mashed Potatoes is a comforting and satisfying dish that’s perfect for a cozy weeknight dinner. The tender, juicy pork is glazed to perfection and served atop a velvety bed of mashed potatoes, making this meal not just hearty but also crave-worthy. With fresh herbs adding a burst of flavor, it’s a dish that’s sure to impress without requiring hours in the kitchen.
Why You’ll Love This Recipe
This recipe combines tender pork with rich, creamy potatoes for a fulfilling meal. It’s easy to prepare, making it perfect for busy evenings.
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- Quick and Easy: Perfect for a weeknight dinner.
- Flavorful: The glaze on the pork adds depth and richness.
- Comfort Food: Creamy mashed potatoes are a classic favorite.
- Visually Appealing: A dish that looks as good as it tastes.
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh herbs (like parsley or thyme), for garnish
How to Make Pork Tenderloin with Creamy Mashed Potatoes
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the soy sauce, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper. This will be your marinade for the pork.
- Rub the marinade all over the pork tenderloin, ensuring it’s evenly coated. Let it marinate for at least 15 minutes while you prepare the potatoes.
- In a large pot, add the cubed potatoes and cover them with water. Add a pinch of salt and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes.
- While the potatoes are cooking, heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C). Remove from the oven and let rest for 5 minutes before slicing.
- Drain the cooked potatoes and return them to the pot. Add the heavy cream, butter, minced garlic, salt, and pepper. Mash until creamy and smooth.
- To serve, place a generous scoop of mashed potatoes on a plate, top with sliced pork tenderloin, and garnish with fresh herbs.
Tips for the Best Results
- Ensure the pork tenderloin is at room temperature before cooking for even cooking.
- Don’t skip the resting time after cooking the pork; it helps keep the juices inside.
- Use a potato masher or ricer for the creamiest mashed potatoes.
Easy Variations
- Swap out the pork tenderloin for chicken breast or beef tenderloin.
- Add roasted garlic to the mashed potatoes for an extra layer of flavor.
- Incorporate cheese, like Parmesan or cheddar, into the mashed potatoes for a cheesy twist.
What to Serve With It
- Steamed green beans or asparagus for a fresh side.
- A simple salad with a vinaigrette dressing to balance the richness.
- Roasted Brussels sprouts for a seasonal touch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the pork in the oven at 350°F (175°C) and the mashed potatoes in a saucepan over low heat, adding a splash of cream if needed to loosen them up.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 pounds russet potatoes, peeled and cubed
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Fresh herbs, for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the soy sauce, honey, Dijon mustard, garlic powder, onion powder, salt, and pepper.
- Rub the marinade all over the pork tenderloin and marinate for at least 15 minutes.
- In a large pot, add the cubed potatoes, cover with water, and bring to a boil.
- Heat olive oil in an oven-safe skillet and sear the pork until browned.
- Transfer the skillet to the oven and roast the pork for 15-20 minutes.
- Drain the potatoes and mash with heavy cream, butter, minced garlic, salt, and pepper.
- Serve the mashed potatoes topped with sliced pork and fresh herbs.
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Notes: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or on the stovetop.




















