This healthy dinner of glazed pork tenderloin with mashed potatoes is a recipe you’ll be making on repeat. Easy enough for a weeknight dinner, and fancy enough for making and serving to guests!
The standout part of this dish is the super simple (and delicious) glaze made with jelly. I like to use blueberry or grape. You’ll use this glaze to marinate and brush on the pork tenderloin.
How do you cook this pork?
- You can grill or bake this pork! I am sharing instructions for both in the recipe card below.
How to grill this pork tenderloin:
- Preheat grill to medium heat.
- Transfer pork tenderloins from the marinade bag/bowl onto the grill.
- Turn the pork with tongs when it starts to brown (5-10 minutes) cook for another 5 minutes, or until a meat thermometer reads 145.
- Remove pork tenderloin from the grill and transfer to a cutting board.
- Spoon/brush remaining reserved marinade over the pork tenderloins.
- Allow to cool for 5 minutes before slicing. Serve with mashed potatoes.
I like to serve this glazed pork tenderloin with mashed potatoes and balsamic grilled vegetables – a favorite in our family! If you want an even quicker dinner, a simple bag of steamed broccoli would also be a great side option.
Since pork is such a lean meat, this is a great healthy dinner option! The mashed potato serving size is on the smaller side and a side of veggies to help round out the whole meal. Plus, if you would like more mashed potatoes, always feel free to double the recipe.
I love using the Cooking That Counts cookbook when I’m looking for a healthy dinner option. This recipe is adapted from one in that book. I’m so happy with this easy, healthy dinner option that everyone in the family loved!
Glazed Pork Tenderloin with Mashed Potatoes
This glazed pork tenderloin with mashed potatoes is a healthy dinner recipe that is also easy to make - perfect for a weeknight meal!
Print RateServings: 6 people
Equipment
Ingredients
For the mashed potatoes
- 1 lb. potatoes peeled and cut into 1 1/2 - 3 inch cubes
- 1/3 cup 2% reduced-fat milk
- 1/4 cup Greek yogurt
- 1 1/2 Tbs. butter
- 1 tsp. salt
For the pork
- 1/4 small onion finely diced. Or you can use a shallot.
- 2 garlic cloves pressed
- 1 1/2 Tbs. extra virgin olive oil
- 2 Tbs. blueberry or grape jelly
- 2 Tbs. apple cider vinegar
- 1 1/2 Tbs. maple syrup
- 1 tsp. salt
- 2 pork tenderloin 1 lb. each, trimmed
Instructions
For the pork
- In a small sauce pan combine onion, garlic and extra virgin olive oil. Cook for 3 minutes, stirring occasionally, then add in the jelly, vinegar, maple syrup, and salt. Bring to a boil, it will reduce a little and thicken. Remove from heat and let cool for a few minutes.
- Pour 2/3 the marinade into a bowl or ziploc bag and marinade the pork tenderloins for 1/2 hr or up to overnight. Reserve the remaining 1/3 for brushing on the pork tenderloin after it has cooked.
- To bake the pork: preheat oven to 500 degrees. Spray a baking sheet (with a lip) with cooking spray. Place marinated pork tenderloins on the baking sheet (discard extra marinade liquid) and bake for 15 minutes. Turn the pork and brush with remaining marinade and bake for an additional 5 minutes, or until a meat thermometer reads 145. Remove pork from oven, transfer to a cutting board and let sit for 5 minutes before slicing and dividing onto plates, serve with mashed potatoes.
To grill the pork
- Preheat grill to medium heat. Using tongs, transfer pork tenderloins from the marinade bag/bowl onto the grill. Turn the pork with tongs when it starts to brown (5-10 minutes) cook for another 5 minutes, or until a meat thermometer reads 145.
- Using tongs, remove pork tenderloin from the grill and transfer to a cutting board. Spoon/brush remaining reserved marinade over the pork tenderloins.
- Allow to cool for 5 minutes before slicing. Serve with mashed potatoes.
For the potatoes
- Place the potatoes in a large saucepan; fill with water to 1 inch above the potatoes. Bring to a boil; cook 10 minutes or until the potatoes are tender. Drain, then return to the pan. Mash the potatoes with a potato masher, stir in milk, Greek yogurt, butter and salt and mash until desired consistency is reached.
Notes
Recipe adapted from Cooking That Counts cookbook
The nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Calories: 166kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 682mg | Potassium: 385mg | Fiber: 2g | Sugar: 9g | Vitamin A: 121IU | Vitamin C: 16mg | Calcium: 45mg | Iron: 1mg
Leave a Reply