Roasted Pork Tenderloin with Mashed Potatoes and Snow Peas
A classic family-style dinner featuring herb-and-spice rubbed pork tenderloin seared and roasted to perfection, accompanied by a quick pan deglaze sauce, creamy mashed potatoes, and sautéed garlic snow peas.
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🍳 Cooking Flow
Boil peeled potatoes in salted water until knife-tender. → Trim and season pork tenderloins with mustard, herbs, and spices. → Sear tenderloins in an oven-safe skillet, then roast at 400°F to 145°F internal temperature and rest. → Sauté snow peas with garlic, and mash the drained potatoes with butter and milk. → Deglaze the roasting pan with wine and butter for sauce, slice the pork, and assemble family-style.
Cooking Steps
Brief Cooking Order
Boil peeled potatoes in salted water until knife-tender. → Trim and season pork tenderloins with mustard, herbs, and spices. → Sear tenderloins in an oven-safe skillet, then roast at 400°F to 145°F internal temperature and rest. → Sauté snow peas with garlic, and mash the drained potatoes with butter and milk. → Deglaze the roasting pan with wine and butter for sauce, slice the pork, and assemble family-style.
Introduction
A classic family-style dinner featuring herb-and-spice rubbed pork tenderloin seared and roasted to perfection, accompanied by a quick pan deglaze sauce, creamy mashed potatoes, and sautéed garlic snow peas.
Step 1
Place potato chunks into a pot, add salt, and cover with cold water just above the surface. Bring to a boil over medium-high heat on the stove.
Step 2
Trim the pork tenderloins by cutting away any tough silverskin and excess fat.
Step 3
Season the tenderloins with salt and freshly cracked black pepper, then rub a thin layer of Dijon mustard all over the meat to serve as a flavor binder.
Step 4
Evenly sprinkle granulated garlic, Montreal steak spice, paprika, and chopped fresh rosemary over the meat. Drizzle with olive oil and roll the tenderloins to pick up all seasonings.
Step 5
Heat olive oil in an oven-safe skillet over medium-high heat. Add the seasoned tenderloins and sear on all sides until a deep, golden crust forms.
Ingredients List
Important Notes
Dijon mustard acts as an adhesive binder to keep the dried herbs and spices clinging to the tenderloin during searing.
Do not overfill the potato pot with water; just covering the surface ensures faster boiling without waterlogging.
Resting the roasted pork tenderloin before slicing is essential to retain its juices.
Deglazing the searing pan captures all the flavorful fond (browned bits) left behind by the pork and spices.
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