Herb-Crusted Pork Tenderloin with Roasted Garlic Mashed Potatoes

Preheat oven to 400°F (200°C).

Cut the top off the garlic head to expose the cloves, drizzle with 1/2 tablespoon of olive oil, wrap in foil, and place in the oven for 30 minutes until soft and golden.

While the garlic roasts, peel and cut 8 oz of Yukon gold potatoes into 1-inch cubes. Place in a pot, cover with cold water, add 1/2 teaspoon of salt, and bring to a boil. Cook for 15-20 minutes until fork-tender.

Meanwhile, finely chop 1 sprig of rosemary, 2 sprigs of thyme leaves, and 1 tablespoon of parsley. Mix the herbs with 2 tablespoons of panko breadcrumbs, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper in a small bowl.

Pat the 8 oz pork tenderloin dry with paper towels. Season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 6-8 minutes total.

Remove the pork from the skillet, brush with 1 tablespoon of Dijon mustard, then coat with the herb-breadcrumb mixture, pressing gently to adhere.

Return the pork to the skillet and transfer to the oven. Roast for 15-18 minutes or until the internal temperature reaches 145°F (63°C).

When the potatoes are tender, drain and return to the pot. Add 1 tablespoon of butter and 2 tablespoons of milk.

Remove the roasted garlic from the oven, squeeze the soft cloves into the potatoes, and mash until smooth and creamy. Season with remaining salt and pepper to taste.

Let the pork rest for 5 minutes before slicing. Serve with the roasted garlic mashed potatoes.