Saucy Rosemary Pork with Chive Mashed Potatoes

Prep time: 15min
Total time: 35min
Serves 4
Mashed Potatoes:
3
large russet potatoes, about 10 oz (300 g) each, peeled and cubed
0
3 tbsp
unsalted butter
45 mL
1/4 cup
milk
60 mL
1/2 tsp
salt
2 mL
Freshly ground 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
Freshly ground pepper to taste
1
pork tenderloin, sliced into 1/2-in. (1 cm) medallions, just over 1 lb (550 g)
0
1 tbsp
olive oil, divided
15 mL
1 cup
sliced white mushrooms
250 mL
3/4 cup
Beef Broth, 25% Less Sodium
175 mL
1/4 cup
light sour cream
60 mL
1 tsp
chopped fresh Rosemary
5 mL
1/4 of the pork and 3/4 cup of potatoes
calories
400
fat
17 g
saturated fat
7 g
carbs
31 g
protein
31 g
cholestrol
100 mg
fibre
2 g
sodium
760 mg
potassium
860 mg

Directions

  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.

  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.

  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.

  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.

Tip

Slicing pork tenderloin into discs cuts down on cooking time.