Directions
- 1Add a bit of salt to the potatoes and boil them in water until knife-soft.
- 2Rub the pork tenderloin with salt, pepper, olive oil, granulated garlic, Montreal steak spice, paprika, and fresh rosemary to season.
- 3Sear the seasoned pork tenderloin on all sides.
- 4Place the seared pork tenderloin in an oven preheated to 400° and check in about 10 minutes.
- 5Toss snow peas with olive oil, a little garlic, salt, and pepper.
- 6Remove pork tenderloin from the oven once it reaches close to 145 degrees internal temperature and let it rest.
- 7Add a splash of wine and a few pieces of butter to the pan where the pork was cooked to make a sauce.
- 8Drain the boiled potatoes and mash them with pepper, butter, and a splash of milk, adding a touch of salt.
- 9Warm up the snow peas with a quick toss.
- 10Slice one pork tenderloin and leave the other whole, then pour the pan sauce over them.
Ingredients
- 2 pieces Pork tenderloin
- Salt
- Pepper
- Olive oil
- Granulated garlic
- Montreal steak spice
- Paprika
- Fresh rosemary
- 1 large per person Potatoes
- Water
- Snow peas
- Garlic
- 1 splash Wine
- pieces Butter
- 1 splash Milk
Equipment
OvenPotCutting board
Tips
- Take off silver skin from pork tenderloin if too thick.
- Don't overfill the pot with water when boiling potatoes, just enough to cover the surface.
- Leave potatoes in salted water until ready to mash to keep them warm.
- Water can be used instead of wine for the pan sauce.
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