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Herb-Crusted Pork Tenderloin with Roasted Garlic Mashed Potatoes

Herb-Crusted Pork Tenderloin with Roasted Garlic Mashed Potatoes

Dinner
Prep Time
30min
Cook Time
1h
Servings
2
Calories
620
Chef's Note

For a make-ahead work meal, prepare this dish the night before and portion it into microwave-safe containers. The herb crust helps keep the pork moist when reheated, and the garlic mashed potatoes maintain their flavor beautifully. For best results when reheating, add a splash of broth to the potatoes and cover the container with a damp paper towel.

Tags
pork
dinner
herb-crusted
mashed potatoes
roasted garlic
make-ahead
protein-rich
comfort food
intermediate
Ingredients

  • 1 pound pork tenderloin

  • 1 tablespoon fresh rosemary

  • 1 tablespoon fresh thyme

  • 1 tablespoon fresh sage

  • 4 cloves garlic

  • 1 head whole garlic head

  • 2 tablespoons Dijon mustard

  • 3 tablespoons olive oil

  • 1/2 cup panko breadcrumbs

  • 1 pound Yukon gold potatoes

  • 3 tablespoons unsalted butter

  • 1/4 cup milk

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup chicken broth

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Cut the top off the garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and place in the oven to roast for 35-40 minutes until soft and golden.

  • 3

    Meanwhile, finely chop 1 tablespoon each of fresh rosemary, thyme, and sage. Mince 2 cloves of garlic and mix with the herbs.

  • 4

    In a small bowl, combine the herb mixture with 1 tablespoon of olive oil, 2 tablespoons of Dijon mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to form a paste.

  • 5

    Pat the pork tenderloin dry with paper towels and season with 1/4 teaspoon each of salt and pepper.

  • 6

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

  • 7

    Remove the skillet from heat and brush the herb-mustard mixture all over the tenderloin.

  • 8

    Press 1/2 cup of panko breadcrumbs onto the mustard coating to create a crust.

  • 9

    Transfer the skillet to the oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).

  • 10

    While the pork is roasting, peel and cut 1 pound of Yukon gold potatoes into 1-inch cubes. Place in a pot with cold water and 1/2 teaspoon of salt.

  • 11

    Bring potatoes to a boil and cook until fork-tender, about 15 minutes. Drain well.

  • 12

    When the garlic is roasted, squeeze the soft cloves out of their skins into a bowl.

  • 13

    Return the potatoes to the pot, add the roasted garlic, 3 tablespoons of butter, and 1/4 cup of warm milk.

  • 14

    Mash until smooth, adding 1/4 cup of chicken broth as needed for desired consistency. Season with remaining salt and pepper to taste.

  • 15

    Let the pork rest for 5-10 minutes after removing from the oven, then slice into medallions.

  • 16

    Serve the herb-crusted pork tenderloin medallions alongside the roasted garlic mashed potatoes.

Nutrition Information (per serving)
620
Calories
42g
Protein
45g
Carbs
28g
Fat
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