Glazed Pork Tenderloin with Mashed Potatoes

Pork, potatoes and vegetables on blue plate

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!

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Servings: 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