Pork Tenderloin with Mashed Potatoes and Steamed Asparagus

Ingredients

• pork tenderloin 6 oz
• mashed potatoes 1.5 cups
• asparagus 1.5 cups
• butter 1 tbsp
• olive oil 1 tbsp
• salt to taste
• black pepper to taste

Method

1. Prepare the Pork Tenderloin. Pat the pork tenderloin dry with paper towels. Season all sides generously with salt and black pepper. This helps to enhance the flavor and create a nice crust when cooking.
   Tip: Drying the meat helps it brown better.
2. Cook the Pork Tenderloin. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. When the oil is hot, add the pork tenderloin. Sear it on all sides until it’s golden brown, about 2-3 minutes per side. Then reduce heat to medium, cover the pan, and cook for another 8-10 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C).
   Tip: Use a meat thermometer for best results to avoid overcooking.
3. Rest the Pork. Remove the pork tenderloin from the pan and place it on a plate. Cover loosely with aluminum foil and let it rest for 5 minutes. Resting allows the juices to redistribute, making the meat tender and juicy.
   Tip: Do not skip resting; it greatly improves texture.
4. Heat the Mashed Potatoes. If using pre-made mashed potatoes, heat them gently in a microwave or on the stovetop. Add 1 tablespoon of butter and stir well until melted and creamy. If making fresh mashed potatoes, boil peeled potatoes until tender, then mash with butter, salt, and a splash of milk until smooth.
   Tip: Warm mashed potatoes hold butter better and taste creamier.
5. Steam the Asparagus. Trim the woody ends of the asparagus. Place asparagus in a steaming basket over boiling water. Cover and steam for about 4-5 minutes until tender but still crisp. Season with a pinch of salt and a drizzle of olive oil if desired.
   Tip: Do not overcook asparagus; it should remain bright green and slightly firm.
6. Plate and Serve. Slice the rested pork tenderloin into medallions. Arrange the pork slices on a plate alongside the creamy mashed potatoes and steamed asparagus. Optionally, drizzle a little olive oil or melted butter over the asparagus for extra flavor.
   Tip: Serve immediately for the best taste and texture.

Pro tips

• Use a meat thermometer to ensure perfectly cooked pork tenderloin.
• Let the pork rest after cooking to keep it juicy.
• Trim asparagus ends before steaming for better texture.