Herb-Roasted Pork Tenderloin with Mashed Potatoes and Green Beans

Tender pork tenderloin coated in rosemary, thyme, and garlic, roasted until the edges turn deep brown and caramelized. Sliced thin and served alongside creamy mashed potatoes made with olive oil and broth, plus sautéed green beans that still have some snap. A classic, comforting plate that skips all top-9 allergens without skipping any flavor.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
50 minutes

Ingredients

  • 1½ lb Pork tenderloin, trimmed of silverskin
  • 2 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves, stripped from stems
  • 4 cloves Garlic, minced
  • 5 tbsp Olive oil, divided
  • 1¾ tsp Kosher salt, divided
  • ¾ tsp Black pepper, freshly ground, divided
  • 2 lb Russet potatoes, peeled and cut into 1-inch chunks (about 4 medium potatoes)
  • ½ cup Chicken broth (check label for allergens, or use homemade)
  • 1 lb Green beans, trimmed

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat 1½ lb (680 g) pork tenderloin dry with paper towels and place it on a large rimmed baking sheet.
  3. Finely chop 2 tbsp fresh rosemary.
  4. Strip 1 tbsp fresh thyme leaves from their stems.
  5. Mince 4 cloves garlic.
  6. In a small bowl, combine the 2 tbsp chopped rosemary, 1 tbsp thyme leaves, 4 cloves minced garlic, 2 tbsp (30 ml) olive oil, 1 tsp kosher salt, and ½ tsp black pepper. Stir into a rough paste.
  7. Rub the herb paste all over the 1½ lb (680 g) pork tenderloin, coating it evenly.
  8. Roast the pork in the preheated oven for 20 to 25 minutes, until a meat thermometer inserted into the thickest part reads 145°F (63°C) and the outside is deeply browned and caramelized.
  9. While the pork roasts, peel and cut 2 lb (900 g) russet potatoes into 1-inch chunks.
  10. Place the 2 lb (900 g) peeled, cut russet potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt.
  11. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 12 to 15 minutes, until the potatoes are completely tender when pierced with a fork.
  12. While the potatoes simmer, trim 1 lb (450 g) green beans.
  13. When the pork is done, remove it from the oven, tent loosely with aluminum foil, and let it rest for 5 minutes.
  14. While the pork rests, drain the potatoes well and return them to the pot.
  15. Add ½ cup (120 ml) chicken broth and 2 tbsp (30 ml) olive oil to the drained potatoes.
  16. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with ½ tsp kosher salt and ¼ tsp black pepper, or to taste.
  17. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
  18. Add the 1 lb (450 g) trimmed green beans to the skillet and sauté for 5 to 7 minutes, tossing occasionally, until they're bright green, lightly blistered, and tender-crisp.
  19. Season the green beans with ¼ tsp kosher salt and a pinch of black pepper.
  20. Slice the rested 1½ lb (680 g) pork tenderloin into ½-inch thick medallions.
  21. Divide the mashed potatoes and green beans among four plates, fan the sliced pork alongside, and serve.