Monday, March 3, 2014

Recipe Review: Pork Tenderloin with Pan Sauce and Crispy Smashed Potatoes

Tonight I tried two new recipes for our supper and wanted to share them with you. 

We had pork tenderloin and crispy smashed potatoes, with maple glazed carrots and brussel sprouts. It was delish and everyone ate it all up! 

Four thumbs up from our family! 
Both recipes were very easy to follow - even a beginner could do these! 

You can find the original recipes here and here

Pork Tenderloin with Pan Sauce


Ingredients:
1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Directions:
Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziploc bag and let marinate for at least 3-4 hours.
 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing. 

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter
**I added a couple tablespoons of real maple syrup when I added the marinade. 

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

CRISPY SMASHED POTATOES
Ingredients
  • 3 pounds red potatoes
  • ¼ cup olive oil
  • 1 teaspoon thyme
  • Salt & pepper
Instructions
  1. Preheat oven to 500 degrees.
  2. Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.
  3. Bake for 30 minutes.
  4. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bottom of a drinking glass (or your tool of choice.)
  5. Drizzle with remaining olive oil. Season with thyme and salt & pepper.
  6. Bake 40 more minutes.
**I didn't have any red potatoes, so I used regular white potatoes and they were still delicious! 

(Excuse the paper plate - after a long day of cleaning and running errands and making supper, the last thing I wanted was to have a ton of dishes to wash! LOL)

So let me tell you now - the pan sauce is Ah-Mah-Zing! Do not skimp and not do the sauce. The sauce is a must. The tenderloin is incredibly tender and the sauce is just such a nice addition to it. 

Also, I seared mine in my cast iron frying pan and then put that directly into the oven - I love cooking in cast iron!