Dinner: Rosemary Pork Tenderloin and Garlic Mashed Potatoes

Rosemary Pork Tenderloin


  1. Pork Tenderloin (duh!)
  2. 2/3 cup of white wine
  3. 2-3 tablespoons of lemon juice
  4. Various spices-I used sea salt, ground pepper, garlic pepper, garlic powder, and rosemary.


  1. Sprinkle spices generously on both of the broad sides of the tenderloin.
  2. Put the tenderloin in a freezer bag and add the liquid ingredients.
  3. Let marinate for as long as you can, but at least 30 minutes.
  4. Preheat the oven to 375 degrees.
  5. In an oven safe skillet, brown the tenderloin on all four sides for 1-2 minutes per side (you may have to hold it with the tongs to get the short sides).
  6. Once all sides are browned, put the skillet in the oven for 25-30 minutes.
  7. Once done, let the tenderloin rest for at least five minutes before cutting.

Garlic Mashed Potatoes (Adapted from The Neely’s)


  1. 2-1 pound potatoes
  2. Garlic (I had one bulb of roasted garlic from the day before; if you have the time, do this.
  3. 3/4 of a cup of heavy cream
  4. 2 tablespoons of butter
  5. Various spices (I used ground pepper and garlic pepper)


  1. If you want to, peel the potatoes first.
  2. Cut the potatoes into small cubes. Image
  3. Put the chunks into a pot and cover with water.
  4. Let the potatoes cook until they can be easily mashed (I let mine go for about 40 minutes while I washed the dishes and prepped the tenderloin).
  5. Drain the potatoes and put into a bowl and mash. Image
  6. Add the cream and butter and mix.
  7. Add spices to taste.

Here’s the finished product. A bit pinker than I ‘d like, but that was taken care of by 15 seconds in the microwave. I rounded the meal out with a broccoli stir-fry that I had in the freezer.


Final  Verdict: Delicious


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