Rosemary Pork Tenderloin
- Pork Tenderloin (duh!)
- 2/3 cup of white wine
- 2-3 tablespoons of lemon juice
- Various spices-I used sea salt, ground pepper, garlic pepper, garlic powder, and rosemary.
- Sprinkle spices generously on both of the broad sides of the tenderloin.
- Put the tenderloin in a freezer bag and add the liquid ingredients.
- Let marinate for as long as you can, but at least 30 minutes.
- Preheat the oven to 375 degrees.
- 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).
- Once all sides are browned, put the skillet in the oven for 25-30 minutes.
- Once done, let the tenderloin rest for at least five minutes before cutting.
Garlic Mashed Potatoes (Adapted from The Neely’s)
- 2-1 pound potatoes
- Garlic (I had one bulb of roasted garlic from the day before; if you have the time, do this.
- 3/4 of a cup of heavy cream
- 2 tablespoons of butter
- Various spices (I used ground pepper and garlic pepper)
- If you want to, peel the potatoes first.
- Cut the potatoes into small cubes.
- Put the chunks into a pot and cover with water.
- 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).
- Drain the potatoes and put into a bowl and mash.
- Add the cream and butter and mix.
- 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