Tender is the Roast
Slow-Roasted Herb-Crusted Pork Tenderloin with Creamy Root Vegetable Mash
1 hour 40 minutes
Serves 4
DinnerFrenchGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by rustic European kitchens, this dish transforms pork tenderloin into a centerpiece worthy of Sunday dinner, complete with a creamy, flavor-packed root veggie mash. Get ready to perfect slow roasting and master the mash, your oven and your tastebuds are about to make friends.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 275°F. Line a rimmed baking sheet with foil.
- 02Pat the pork tenderloin dry with paper towels, then rub it all over with the kosher salt and black pepper.
- 03In a small bowl, mix the olive oil, rosemary, thyme, Dijon mustard, and minced garlic. Smear this mixture evenly over the pork to coat.
- 04Transfer the pork to the prepared baking sheet and let it sit at room temperature for 20 minutes.
- 05Roast the pork in the oven for 60 to 70 minutes, until an instant-read thermometer registers 140°F at the thickest part.
- 06While the pork roasts, add the chopped carrots, parsnips, and potatoes to a large pot. Cover with cold water by about 2 inches and bring to a boil.
- 07Reduce the heat to a simmer and cook until all veggies are fork-tender, about 20 minutes. Drain well.
- 08Return the vegetables to the hot pot and let them sit for 2 minutes, uncovered, to allow excess steam to escape.
- 09Add the butter, heavy cream, and milk to the pot. Mash thoroughly until smooth and creamy. Stir in the chives and season with salt and pepper to taste.
- 10Once the pork reaches temp, transfer it to a cutting board, tent with foil, and let it rest for 10 minutes.
- 11Slice the pork crosswise into 1/2-inch medallions. Serve over generous scoops of the root vegetable mash, garnished with extra chives if desired.
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