Wednesday, March 3, 2010

Pork Tenderloin, Diva's Mashed Potatoes with Roasted Garlic Gravy

Absolutely scrumptious!  Normally, I sear the pork tenderloin and then roast it in the oven, sometimes I'll brine it.  This time I threw caution to the wind and skipped a step with very tasty results.




Pre-heat the oven  to 425 degrees. Trim the silver skin from the pork tenderloin.  Coat the pork with extra virgin olive oil and season with season salt, black pepper, garlic powder and Herbs de Provence.  Roast in a 425 degree oven for about 30 minutes, until the internal temperatire of the tenderloin reaches 145 degrees. 



My family loved this roasted garlic gravy.  They are clamoring for more! If you haven't roasted garlic before, you really need to try it.  Click here for my garlic roasting method.  Make a roux using 2 tablespoons of butter and two tablespoons of flour.  Stir constantly for about 3 to 4 minutes.  You want a medium-brown roux and to cook off the flour taste.  De-glaze the pan with 1/2 cup white wine.  At this point squeeze out all of the cloves of roasted garlic (from 1 head of garlic).  Stir to combine, add 1 to 1-/2 cups of beef broth and a drop or two of Kitchen Bouquet to achieve the color you want to achieve.   Use an immersion blender to render a velvety smooth gravy, season with salt and pepper to taste and add a pinch of Herb de Provence.  Let simmer on lowest setting util ready to serve.



I saw Diva's Mashed Potatoes at Beach Eats and knew I had to make them!  I had the pleasure of meeting up with Diva and having dinner with her in NYC.  She posted these potatoes last week and I made them and they are nothing short of fabulous.  The homegirlz loved them!  They atevegetables...so you know these are must and will make many return visits to our table.  Thanks Diva!!!

Diva's Mashed Potatoes:

• 4 to 5 large russet or Yukon gold potatoes, peeled and cut into quarters
• 2 large carrots, peeled and cut into large chunks
• 1/2 of a medium onion, peeled and sliced thin
•2 cloves of garlic, smashed, peels removed
•  Kosher salt
• 3 tablespoons butter
• 1/4 to 1/2 cup of milk, non-fat milk, or heavy cream
• salt, white pepper, freshly grated nutmeg, to taste
• some chopped fresh chives, parsley or chervil, if desired

Combine the potatoes, carrots, onions and garlic in a large soup or stock pot and cover with water. Salt the water liberally, 2 or 3 good pinches of Kosher salt should do it, cover and bring to a boil over high heat. Reduce heat and simmer until potatoes and carrots are tender, about 12 minutes. Test with a fork, potatoes are done when easily pierced. Drain and return all veggies to the pot. Return the pot to the stove and over medium-high heat, stir potatoes well to dry, for about 1 minute. Remove from heat and add the butter, mash well using a potato masher until desired consistency is achieved. Add milk (or cream) stirring well to combine, taste and adjust the seasoning, adding a bit of salt (if needed) and some ground white pepper and a dash of freshly grated nutmeg. Add some fresh chives, parsley or chervil if desired and stir to combine. Reheat gently, if necessary, and serve immediately.

As written this recipe will yield 4 servings.


We had a feast and half and on a weeknight too!


48 comments:

highlandsranchfoodie said...

I have roasted garlic before and it's heavenly. However, I have not ever had roasted garlic gravy. This sounds wonderful. Would be a great dish for entertaining. Thanks for this recipe.

steph said...

That gravy sounds divine! I am going to have to make it. I love, love, love roasted garlic. Thanks for sharing. I can't wait to try it!

Big Dude said...

That looks and sounds absolutely delicious (the meat and tater girls dream meal). I guess you forgot I could be there for dinner with an just hours notice :)

The Japanese Redneck said...

Just the name roasted garlic gravy has my mouth watering. All of it looks incredible.

JodieMo said...

This looks fantastic! My hubby would love the gravy especially. He could live on gravy alone.

Joanne said...

Those mashed potatoes look like comfort food to the max! And roasted garlic? You really can't go wrong with roasted garlic.

Joie de vivre said...

Katherine,
As is always the case with your food, this dish is gorgeous. I can't believe the pork tenderloin only took 30 minutes! Mine always seem to take much longer to come to temperature.

buffalodick said...

Roasted garlic out of a jar- blucka..Real roasted garlic in a gravy- fantastic!

Claudia said...

Now that's a meal! The roasted garlic gravy brings it all together...but with the pork and the divine potatoes - you can serve royalty.

5 Star Foodie said...

What a delicious meal! The roasted garlic gravy sounds so good!

Elra said...

Such delicious pork, love that gravy with the mashed potatoes. So classic and comforting!

Bridgett said...

The gravy sounds just like the one I just made and we loved it as well. Who can resist a perfect recipe for mashed potatoes? I am loving this comforting post!

Mary said...

Wow. What a supper!! I just came from another blog that had very similar potatoes, but called them "cowboy" potatoes - from cowboy to diva! Well, whatever they sound yummy. Great looking pork and that gravy looks amazing!!!

Pam said...

Your pork tenderloin looks delicious and I love roasted garlic. The potatoes sound great also, a perfect meat and potatoes meal! Yum!

Bob said...

Holy crap, that gravy sounds insane! Love it!

Mary said...

It sounds like quite a meal. The gravy sounds wonderful and the potatoes have my name written on them.

The Diva on a Diet said...

Katherine, this whole meal is to die for! Loving the roasted garlic gravy and the pork looks fantastic too. So glad you enjoyed my potatoes, they really are good. Thanks so much for the lovely linkage as well. :)

Simply Life said...

wow, that looks perfectly cooked!

Fresh Local and Best said...

That pork loin looks so succulent and delicious with the gravy sauce. And the mash potatoes - delish!

meleah rebeccah said...

roasted garlic gravy makes EVERYTHING taste delicious!!!!

Betsy from Tennessee said...

Hi Katherine, That dinner made my mouth water. It sounds incredible---all of it. Love your mashed tater recipe... Yum!!!!!

Thanks!
Hugs,
Betsy

Pam said...

Wow that looks good! It doesn't help that it's been almost 6 hours since lunch.

Wobegon Cottage(alice) said...

This really looks good. I have been wanting to try a pork tenderloin and now I have the recipe to do it..the potatos look divine. I can't wait to try these.I love garlic!!

Lynda said...

What a fantastic meal! I love pork loin and that gravy is to die for, especially poured over those yummy tators. This is a wonderful stick to your ribs meal!

Julie said...

Ooh, that gravy sounds awesome!

Sook said...

I'm not much of a pork eater but this pork loin looks beautiful! I'd like to give this a try.

Chris said...

Okay Katherine, I can tell from this meal that you are feeling 100% better! Awesome pork and side.

I echo your thoughts on roasted garlic. We like to roast a dozen cloves every few weeks just to have it on hand for any dish calling for garlic.

teresa said...

my mouth is watering so much with those pictures! fantastic meal!

Burp and Slurp~! said...

KAtherine, I would eat my own liver if it was doused in that lovely garlic gravy! I have such an affinity for garlic! It's the greatest, most underappreciated root on earth!

Diana's Cocina said...

This meal is complete. My mouth is watering.

Dee said...

That tenderloin looks delicious & the mashed potatoes look divine!! Cannot imagine a better comfort food dinner.

The Blonde Duck said...

It just looks delectable. You know how we love gravy in the Pond...

Cinnamon-Girl said...

Your tenderloin looks absolutely delicious with that wonderful gravy! And I make a similar mashed potato - so good with the carrot and garlic. Excellent comfort meal!

Debbie said...

All the food looks wonderful. That gravy just brings it over the top!

Pam said...

Your meal looks so amazing! I'll take a plate too please!

xoxo

Chef E said...

Oh just pass me the mashed tators and gravy...please?

Hubby loves pork tenderloin!

Kathleen said...

Wow this looks absolutely divine! That gravy-omg!

Natashya KitchenPuppies said...

Oh yeah - that is one big plate of delicious comfort!

Debbie said...

I've never put veggies in my 'taters! I'll have to give that a try.

Marjie said...

It sure was a feast and a half! Sometimes the gravy makes a huge difference in the meal, too, and this sounds so flavorful!

Katy ~ said...

A meal as wonderful as this would more than satisfy and gratify. What a feast!

Barbara said...

Katherine, I am seriously drooling here! The pork was lovely, but the garlic gravy and mashed potatoes are what really set me off. There is just something about mashed potatoes...and these have carrots in them. Great idea!
But the gravy is a must-make. I know it will end up being a family favorite!

Sophie said...

A georgous & ooh so tasty meal, Katherine!! But that side dish we call in Dutch: STOEMP!

Why?
Stoemp is a typical Belgian & Dutch dish.
This is a mix from boiled potatoes, then mashed & mixed with root vegetables like carrots or parsnips, braised leeks, all sort of cooked cabbages, with cooked Brussels sprouts, with spinach, endives, etc.
Usually, we mix it with pieces of bacon or with sausages. We nearly always add a fried onion with it. You can also add cream, butter, milk, herbs & spices.

Stoemp is a typical word of the patois of Brussels. You can eat stoemp is a lot of Brussels ' Brasseries.

Stoemp is a basic dish. It is comfort food. We eat it especially in wintertime.

Laurie said...

The pork roast looks awesome, but that gravy! Oh my I would lick my plate to get every drop.

Diva's potatoes were the perfect match for your meal.

Cathy said...

This is my idea of a great dinner. Potatoes were ten cents a pound at the market yesterday for some reason so we'll be eating potatoes this week. What could be better than Diva's Mashed and gravy!

Hornsfan said...

That is a beautiful dinner, perfect after a long day :)

sanjeet said...

I love, love, love roasted garlic. Thanks for sharing. I can't wait to try it!
home based data entry

Joy said...

Thank you for sharing these recipes! It was absolutely divine! I paired the pork and potatoes with an Apple Crisp for Father's Day and it was a huge hit! The gravy is out of this world!