Tuesday, August 24, 2010

Goat Cheese Mashed Potatoes with Pork Tenderloin

I love mashed potatoes and am always trying to find new things to throw in them.  Tonight I added in goat cheese, chopped green onion, chopped parsley, a little half 'n half and salt & pepper.

To get extra creamy mashed potatoes the trick is to always use red or gold, never russet, and simmer them a little longer than you think.  Cutting them into smaller pieces will decrease the cooking time.  I always salt my cooking water pretty heavily as well.

For the pork tenderloin: Preheat oven to 400.  Heat up a cast iron skillet with about 1 tablespoon of olive oil.  Season the tenderloin liberally with salt & pepper.

 Sear all the juices in by cooking on the stove top each side about 3 minutes.  Tenderloins don't really have "sides" so I turn it about 3 times until the outer surface is nicely caramelized.  Pop it in the oven for an additional 15-20 minutes depending on the thickness of the tenderloin.  Let rest 5 minutes before cutting.

I also served steamed broccoli (it's the only vegetable he really likes) with a little bit of butter, Parmesan cheese and red chile flakes.

All of the leftovers went into a container for an easy homemade TV dinner.

This entire meal cooked up in about 40 minutes.
Happy Eating!

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