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servings
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Ingredients
- 1 3/4 tsp black pepper, divided
- 1 tsp dried rosemary, crushed
- 1/2 tsp ground mustard
- 3/4 tsp kosher salt, divided
- 1 1lb pork tenderloin trimmed
- 1 tsp Canola Oil
- 1 1/2 lb russet or yukon golden potatoes
- 1 tbsp Butter
- 2 tsp minced garlic
- 1/3 cup low fat milk
Ingredients
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Instructions
- Instructions: 1 Place a cast iron skillet or oven safe skillet in the oven on the middle rack. Preheat oven and skillet to 450 degrees. Combine 1 1/2 teaspoon salt in a small bowl, rub all over pork. 2. Carefully remove hot skillet form oven, and add oil, swirling to coat. Add Pork to pan return to oven, and roast for 10 minutes. 3. Carefully flip pork, and roast for 10 to 15 minutes longer or until a meat thermometer registers 145 degrees. Transfer pork to a cutting board. Tent with foil, and allow to rest 10 minutes before slicing. 4. While pork rests, peel potatoes, and cut into 1/2 inch pieces. Place potatoes in a medium saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 12 to 15 minutes or until tender when pierced with a fork. Drain in a colander. 5. Melt butter in Same pan over medium heat. Add Garlic, and saute 30 seconds or until fragrant. Return potatoes to pan, add milk, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mash to desired consistency, or beat with an electric hand mixer until smooth. Recipe prepared by registered dietitians from St. Vincent's Health System
Recipe Notes
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