Garlic-Herb Pork Tenderloin with Parmesan Mashed Potatoes and Roasted Zucchini

Name: Garlic-Herb Pork Tenderloin with Parmesan Mashed Potatoes and Roasted Zucchini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2.5 pound pork tenderloin (trimmed and sliced into 1-inch medallions); 2.5 pound Yukon Gold potatoes (peeled and quartered); 1.5 pound zucchini (sliced into 1/2-inch half-moons); 3 tablespoon olive oil (divided); 0.5 cup Parmesan cheese (grated); 0.5 cup whole milk; 2 tablespoon unsalted butter; 6 clove garlic (minced and divided); 1 tablespoon Italian seasoning (dried); 1.5 teaspoon salt (divided); 0.5 teaspoon black pepper (ground, divided)

Tender, herb-crusted pork medallions seared golden and paired with creamy garlic-parmesan mashed potatoes and tender roasted zucchini.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $3.56/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
Low-Sugar

Ingredients

2.5 pound pork tenderloin (trimmed and sliced into 1-inch medallions)
2.5 pound Yukon Gold potatoes (peeled and quartered)
1.5 pound zucchini (sliced into 1/2-inch half-moons)
3 tablespoon olive oil (divided)
0.5 cup Parmesan cheese (grated)
0.5 cup whole milk
2 tablespoon unsalted butter
6 clove garlic (minced and divided)
1 tablespoon Italian seasoning (dried)
1.5 teaspoon salt (divided)
0.5 teaspoon black pepper (ground, divided)

Instructions

Place peeled and quartered Yukon Gold potatoes in a large pot, cover with cold water by 1 inch, and bring to a boil over high heat. Cook for 15 to 18 minutes until fork-tender. Drain thoroughly and return potatoes to the warm pot.
While potatoes boil, preheat oven to 400°F. On a large baking sheet, toss the sliced zucchini with 1 tablespoon of the olive oil, half of the minced garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Spread into an even layer and roast for 18 minutes until tender and lightly browned at the edges.
Season the pork tenderloin medallions evenly with Italian seasoning, remaining minced garlic, 1/2 teaspoon of the salt, and remaining 1/4 teaspoon of the black pepper.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add pork medallions in a single layer and sear for 3 to 4 minutes per side until nicely browned and the internal temperature reaches 145°F. Remove pork from skillet and let rest 5 minutes on a warm cutting board.
Mash the cooked potatoes with the whole milk, unsalted butter, grated Parmesan cheese, and remaining 1/2 teaspoon of salt until smooth and creamy.
Plate the warm Parmesan mashed potatoes alongside the seared pork medallions and roasted garlic zucchini.

Notes

Pork and mashed potatoes store well in airtight containers up to 4 days. When reheating, add a splash of milk or water to the potatoes before microwaving.

Nutrition (per serving)

Calories: 531
Protein: 48.5 g
Carbohydrates: 40 g
Fat: 21.1 g
Fiber: 4.3 g
Sodium: 907 mg
Saturated Fat: 8.2 g
Sugar: 5 g
Cholesterol: 147 mg