RSS Feed

Glazed Pork Tenderloin and Garlic Cream Cheese Smashed Potatoes

Glazed Pork Tenderloin and Garlic Cream Cheese Smashed Potatoes

This menu is a great example of how I eat most of the time – partly healthy, and partly horrible but delicious! The pork was delicately flavoured and melt in your mouth tender. I think it’s because you cook it at such high heat (500F) But the potatoes were so rich and sinful that Steve christened them “potatoes you wouldn’t take home to your Momma”! lol I do believe they have knocked my other garlic mashed potatoes out of the top spot. But, ya you don’t really want to be making these more than a couple of times a year. I might make them again for Valentine’s Day actually and then I have to cut myself off. I was supposed to make “cauliflower popcorn” from the Family Cooks cookbook I got for Christmas, but I kind of forgot about it until it was too late so I’m going to give them a try on Wednesday instead.

Note: The photos are a little wonky because Steve has lent me his camera and I’m still getting used to it. I forgot it on “cloudy” setting but we were under artificial light. And I only have one photo of the potatoes but it’s super washed out. They don’t look like much but they’re insanely delicious!


Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

(Cooking Light Magazine, Sept. 2015)

Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.

Yield: Serves 4 (serving size: 3 ounces)

1 pound small red potatoes
1/3 cup 2% reduced-fat milk
1 1/2 tablespoons butter
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
2 teaspoons olive oil, divided
1 teaspoon chopped fresh thyme
1 small garlic clove, grated
1 (1-pound) pork tenderloin, trimmed
Cooking spray
2 tablespoons grape jelly
2 tablespoons red wine vinegar
1 tablespoon minced shallots

1. Preheat oven to 500°.

2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper. {the Cook’s Illustrated recipe I used is below}

3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.

Nutritional Information
Amount per serving
Calories 327 Fat 9.9 g Satfat 4.1 g Monofat 3.9 g Polyfat 0.9 g Protein 27 g Carbohydrate 31 g Fiber 2 g Cholesterol 87 mg Iron 2 mg Sodium 482 mg Calcium 47 mg

Smashed Potatoes

Yields: 4 to 6 servings Prep time: 20 min Cook time: 45 min


2 pounds Red Bliss potatoes (about 2 inches in diameter), unpeeled and scrubbed*
1 bay leaf
4 tablespoons unsalted butter, melted and warm
1/2 cup (4 ounces) cream cheese, room temperature
Freshly-ground black pepper
2 to 3 tablespoons chopped fresh chives (optional)

* New potatoes or Yukon Gold potatoes may be substituted, but the red skins of the Red Bliss potatoes give a wonderful contrast. Try to purchase potato of equal size. If only large potatoes are available, increase the cooking time by approximately 10 minutes.


In a large pot, add whole potatoes and cover with 1-inch cold water; add 1 teaspoon salt and the bay leaf. Bring just to a boil over high heat, then reduce heat to medium-low, and simmer gently until a paring knife can be inserted into the potatoes with no resistance, approximately 35 to 45 minutes. Remove from heat.

Reserve 1/2 cup of the cooking water and set aside. Then drain potatoes of remaining water; discard the water and bay leaf. Return cooked potatoes to the pot and allow potatoes to stay in the pot, uncovered, until surfaces are dry, about 5 minutes.

While potatoes are drying, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add the 1/4 cup of the reserved cooking water, 1/2 teaspoon pepper, chives (if using), and 1/2 teaspoon salt. Using a rubber spatula or back of a wood spoon, smash potatoes just enough to break the skins. Fold in the butter/cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. NOTE: Add more reserved cooking water if needed, 1 tablespoon at a time, until the potatoes are slightly looser than desired. The potatoes will thicken slightly with standing. Adjust salt and pepper, if desired.

Place in a serving bowl and serve immediately.

Variation: Garlic-Rosemary Smashed Potatoes 

Add 2 peeled garlic cloves to potatoes in saucepan along with salt and bay leaf in step 1. Melt 4 Tbs butter in 8″ skillet over medium heat. Add 1/2 tsp chopped fresh rosemary {I used a couple of pinches of dry} and 1 minced garlic clove and cook until fragrant, about 30 seconds. Substitute butter-garlic mixture for melted butter, adding cooked garlic cloves to cream cheese along with butter-garlic mixture. Omit chives.

Source: Cook’s Illustrated cookbook.


About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: