Pork Tenderloin with Mashed Potatoes and Asparagus

Ingredients

• Pork tenderloin 6 oz
• Potatoes 2 medium
• Asparagus 1.5 cups
• Butter 1 tbsp
• Milk 1/4 cup
• Salt to taste
• Black pepper to taste
• Olive oil 1 tbsp

Method

1. Prepare the potatoes. Wash and peel the potatoes. Cut them into roughly equal-sized chunks (about 1.5 inches) so they cook evenly.
   Tip: Cutting potatoes into similar sizes ensures they cook at the same rate and mash smoothly.
2. Boil the potatoes. Place the potato chunks in a pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer until potatoes are tender when pierced with a fork (about 15 minutes).
   Tip: Starting with cold water helps potatoes cook evenly inside and out.
3. Prepare the asparagus. While potatoes cook, rinse and trim the asparagus by snapping off the woody ends. Set aside.
   Tip: Snapping the asparagus naturally removes the tough ends without needing a knife.
4. Cook the pork tenderloin. Pat the pork tenderloin dry with paper towels and season all sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the pork and sear each side for about 3-4 minutes until golden brown. Then reduce heat to medium, cover the pan, and cook for another 6-8 minutes until the internal temperature reaches 145°F (63°C). Remove pork from pan and let rest for 5 minutes before slicing.
   Tip: Resting the pork after cooking keeps it juicy by allowing the juices to redistribute.
5. Cook the asparagus. In the same skillet used for pork, add asparagus and a pinch of salt. Cook over medium heat for 4-5 minutes, stirring occasionally, until asparagus is bright green and tender-crisp.
   Tip: Using the pork drippings adds extra flavor to the asparagus.
6. Mash the potatoes. Drain the cooked potatoes well and return them to the pot. Add butter and warm milk. Mash with a potato masher or fork until smooth and creamy. Season with salt and pepper to taste.
   Tip: Warm the milk slightly before adding to keep the potatoes fluffy and hot.
7. Plate and serve. Slice the rested pork tenderloin into medallions. Arrange pork slices on a plate alongside a generous scoop of mashed potatoes and the cooked asparagus. Serve immediately.
   Tip: Garnish with a sprinkle of fresh herbs like parsley if desired for extra color and flavor.

Pro tips

• Use a meat thermometer to ensure pork is cooked perfectly without overcooking.
• If you don't have a potato masher, a fork or electric mixer works fine for mashing potatoes.