Pork Tenderloin with Mashed Potatoes and Steamed Carrots

Ingredients

• Pork tenderloin 12 oz
• Potatoes 4 cups
• Skim milk 1 cup
• Carrots 3 cups
• Butter 2 tsp
• Salt to taste
• Black pepper to taste
• Olive oil 1 tbsp

Method

1. Prepare the ingredients. Peel and dice the potatoes into roughly equal-sized chunks to ensure even cooking. Peel and cut the carrots into sticks or rounds for steaming. Pat the pork tenderloin dry with paper towels and season all over with salt and black pepper.
   Tip: Drying the pork helps to get a nice sear when cooking.
2. Cook the potatoes. Place the diced potatoes in a large 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 15-20 minutes.
   Tip: Start potatoes in cold water to cook evenly.
3. Steam the carrots. While potatoes are cooking, fill a pot with about 1 inch of water and bring to a boil. Place the carrots in a steamer basket over the boiling water, cover, and steam until tender but still slightly firm, about 8-10 minutes.
   Tip: Check carrots with a fork to avoid overcooking.
4. Cook the pork tenderloin. Heat olive oil in a skillet over medium-high heat. When hot, add the pork tenderloin and sear on all sides until browned, about 2-3 minutes per side. Then reduce heat to medium, cover with a lid, and cook for about 12-15 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Remove from heat and let rest for 5 minutes before slicing.
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
5. Make the mashed potatoes. Drain the cooked potatoes well and return them to the pot. Add butter and warm skim milk gradually, mashing 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 potatoes hot and fluffy.
6. Serve the dish. Slice the rested pork tenderloin into medallions. Arrange pork slices on plates alongside a serving of mashed potatoes and steamed carrots. Optionally, add a small pat of butter on the carrots for extra flavor.
   Tip: Letting the pork rest helps keep it juicy when sliced.

Pro tips

• Use a meat thermometer to ensure pork is cooked safely without drying out.
• Peeling and cutting vegetables into uniform sizes helps them cook evenly.