Saucy Rosemary Pork with Chive Mashed Potatoes

  • Prep Time 15 min
  • Total Time 35 min
  • Serves: 4

Ingredients

  • Mashed Potatoes:
  • 3 large yellow-fleshed or russet potatoes, about 10 oz (300 g) each, peeled and cubed
  • 3 tbsp unsalted butter 45 mL
  • 1/4 cup milk 60 mL
  • 1/2 tsp salt 2 mL
  • pepper to taste
  • 2 tsp chopped fresh chives 10 mL
  • Pork:
  • 3 tbsp all-purpose flour 45 mL
  • 1/2 tsp salt, divided 2 mL
  • 1/4 tsp pepper, divided 1 mL
  • 1 pork tenderloin (approx 1 lb/500 g), sliced into 1/2-in. (1-cm) medallions
  • 1 tbsp olive oil, divided 15 mL
  • 1 cup sliced white mushrooms 250 mL
  • 3/4 cup sodium-reduced beef broth 175 mL
  • 1/4 cup light sour cream 60 mL
  • 1 tsp chopped fresh rosemary 5 mL

Directions

  • Step 1

    In a large saucepan, cover potatoes with salted water. Boil for 20 min. or until pieces yield when pierced with a fork. Drain very well.

  • Step 2

    Warm butter and milk in a small saucepan on low heat or in the microwave. Mash the potatoes to your preferred consistency; stir in the warm milk, salt, pepper and chives. Keep potatoes warm until the pork is ready to serve.

  • Step 3

    Meanwhile, mix the flour with half of the salt and the pepper and dredge pork slices. Heat half the oil in a large skillet on medium-high. Sauté the pork 3 to 5 min. per side. Remove to a plate. Heat the remaining oil, add mushrooms and cook 5 min.

  • Step 4

    Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 min. Turn off the heat and mix in the sour cream and rosemary. Season with the remaining salt and pepper, if needed, and serve with the mashed potatoes.

Tip

Slicing pork tenderloin into discs cuts down on cooking time.

Nutrition Facts

  • Nutrition Description Per serving (1/4 of recipe):
  • Calories 400
  • Fat 17 g
  • Saturated Fat 7 g
  • Carbs 31 g
  • Protein 31 g
  • Cholesterol 100 mg
  • Fibre 2 g
  • Sodium 760 mg