Garlic herb pork and potatoes is a modern twist on your classic meat and potatoes comfort food. For this quick, weeknight ready meal, we start with a marinated pork tenderloin, which is pan seared and served with mashed potatoes and a homemade pan gravy. You are about thirty minutes away from a quick and easy meal the whole family will love.
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Nothing tastes better than a plate of steaming, hot comfort food after a long day. Except, of course, when that comfort food can be prepared at home, from scratch, in just about 30 minutes.
Don’t believe me? Well then check out this recipe for garlic herb pork and potatoes. It’s a modern take on the classic meat and potatoes type dinner.
Featuring Smithfield Roasted Garlic & Herb Loin Filet, this comfort food is served on top of homemade mashed potatoes, and topped with a delicious pan gravy. Yep, we are making gravy, from scratch, on a weeknight.
If you have been around a while, you may have noticed that I like to work with Smithfield®. Their wide variety of pork products are constantly inspiring me to try new things in my kitchen like Citrus Glazed Pork Chops, Grilled Pork Chop Surf and Turf, and One Pan Garlic Pepper Pork Dinner.
From tenderloins to filets, Smithfield® Marinated Fresh Pork helps me create delicious recipes for any day of the week, most of which come together in about 30 minutes. This dish is no exception.
Garlic Herb Pork and Potatoes Tips
As with any dish, there are always tricks you can use to be more efficient in the kitchen. First things first: read the full recipe in advance and follow it in order. That is, unless you like eating cold potatoes with hot pork and gravy. The instructions are fairly basic, but in order to get it all done at the same time, you have to use your time wisely.
Choosing the Potatoes
I recommend yukon gold potatoes for a couple of reasons. The most important one is that they have a thin skin, which means no peeling before boiling. (Yay for saving time!) I also like that I can typically grab one medium potato per person that I intend to feed, adjusting the other seasonings accordingly.
You can also use white or red skinned potatoes without peeling. If you opt for russet potatoes, consider peeling them. While it’s not necessary, the peels can be thick and can make for not so creamy mashed potatoes.
How to Evenly Slice the Pork Loin
The pork is going to cook best if it’s been sliced into even slices that are all the same thickness. Instead of starting at one end and working your way down, start in the middle and continually divide into halves. It’s much easier to estimate half and half again, than to get even slices by attempting to wing it. If you do end up with uneven slices, be aware that the thin ones will cook faster than the thick ones.
Recommended Kitchen Tools
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Garlic Herb Pork and Potatoes Recipe
Pan seared pork loin fillets, homemade pan gravy, and fluffy mashed potatoes come together in this garlic herb pork and potatoes dinner. It’s your weeknight meat and potatoes solution for quick comfort food cravings.
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- 1.5 lbs yukon gold potatoes, about 5 cups chopped
- 1/2 cup milk
- 2 tbsp butter
- 3/4 tsp salt
- 1/4 tsp black pepper
Pork and Gravy
- 1.5 lb Smithfield Roasted Garlic & Herb Loin Filet
- 1 tbsp olive oil
- 1/4 cup white wine, *see notes for substitution
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup chicken or pork stock
- 2 tsp marinade from the loin filet
- Chop potatoes into 1 inch cubes. Place in a medium sized pot, add enough water to cover, cover with lid and bring to a boil over high heat. Once boiling remove lid, drop heat to medium low and simmer for 12 - 15 minutes or until the potatoes are fork tender. (About 20 minutes total.)
- While potatoes are cooking prepare the pork.
- Carefully remove the pork tenderloin from it's packaging and place on a cutting board.
- Slice the pork loin filet into 1 inch medallions. (A 1.5 lb loin filet usually makes 10 medallions.)
- Heat 1 tablespoon of olive oil in a 10 or 12 inch skillet over medium high heat. Cook the pork medallions for 2 - 3 minutes on each side, ensuring an internal temperature of 145 degrees. Be careful not to overcrowd the pan, or the medallions won't sear properly. Once finished, remove pork from pan and allow it to rest while you make the gravy.
- Without wiping down the pan, add the wine or water/vinegar mix (*see notes) to the hot pan. While it bubbles, use a spatula to scrape up all of the leftover bits of flavor - the liquid will turn a rich brown color.
- Once it has reduced by half, add the butter and swirl to melt.
- Add the flour and whisk until it reaches a paste like consistency. Cook 1 minute longer, then add the stock. Whisk constantly until the gravy has thickened and comes to a boil.
- Taste the gravy and adjust the salt as necessary. (**see notes)
- Place the pork back into the pan with the gravy, cover and keep warm over a very low flame while you prep the potatoes.
- Check the potatoes for doneness by piercing with a fork. They should be tender and fall apart easily. Drain them and return them to the pan.
- Add the milk, butter, salt, and pepper. Mash or whip the potatoes until they reach the desired consistency.
- Serve the potatoes topped with 2 - 3 pork medallions and gravy.
*In place of white wine you can use 1/4 cup of water with 1 teaspoon of apple cider vinegar to deglaze the pan.
**If using a no-salt or low sodium stock you may need to add 1/4 - 1/2 tsp of salt to the gravy. Taste and adjust accordingly.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 28gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 106mgSodium: 783mgCarbohydrates: 50gFiber: 5gSugar: 3gProtein: 28g
Nutrition information is automatically calculated by Nutritionix and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.