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!