Garlic Herb Pork and Creamy Mashed Potatoes
Garlic herb pork and mashed potatoes with pan gravy is a modern twist on your classic meat and potatoes comfort food ready in under 30 minutes. 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, 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. Serve with a tomato burrata salad or end the evening with a classic vanilla creme brulee if you have extra time.
Featuring Smithfield Roasted Garlic & Herb Loin Filet, this pork and mashed potato recipe 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.
What You’ll Need for the Mashed Potatoes, Pork Loin, and Gravy
To make the mashed potatoes, you’ll need some good quality potatoes, milk, butter, and seasoning. For more details, see my creamy mashed potatoes guide. Alternatively, try making my cauliflower mash recipe for something unique.
Ingredient Spotlight: Yukon Golden 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. I also love using these potatoes for my brown butter garlic mashed potatoes and creamy parsnip potato soup.
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.
For the pork and pan, you’ll need Smithfield roasted garlic and herb loin filets, and white. Note, if you don’t want to use wine, you can easily substitute it for water with a dash of apple cider vinegar to deglaze the pan.
Ingredient Spotlight: Smithfield® Pork
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.
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.
Garlic Herb Pork and Potatoes Tips
As with any dish, there are always tricks you can use to be more efficient in the kitchen.
- Read the full recipe in advance and follow it in order for my pork and mashed potato recipe. 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.
- Make sure to cut the loin evenly for cooking.
Storage Instructions
Store leftovers in an reusable airtight containers in the refrigerator for up to three days, keeping the pork and mashed potatoes separate for best texture. To freeze, place the pork and gravy in a freezer-safe container for up to two months, though mashed potatoes may become grainy when frozen. When reheating, warm the pork and gravy in a pan over low heat, adding a splash of broth if needed, and microwave the mashed potatoes with a little milk to restore their texture.
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Garlic Herb Pork and Potatoes
Ingredients
Potatoes
- 1.5 pounds yukon gold potatoes (about 5 cups chopped)
- 1/2 cup milk
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Pork and Gravy
- 1.5 pounds Smithfield Roasted Garlic & Herb Loin Filet
- 1 tablespoons olive oil
- 1/4 cup white wine (*see notes for substitution)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup chicken or pork stock
- 2 teaspoons marinade from the loin filet
Instructions
- 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 and simmer for 12 – 15 minutes or until the potatoes are fork tender.
- Meanwhile, slice the pork loin filet into 1 inch medallions. (A 1.5 lb loin filet usually makes 10 medallions.)
- Heat 1 tablespoon of 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 145ºF. Once finished, remove pork from pan and allow it to rest while you make the gravy.
- Without wiping down the pan, add the wine* 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.
- Continue to cook until it has reduced by half, then 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.
- Return the pork back to 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.
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Notes
Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
Thank you for sharing this recipe.
I don’t know when this recipe was originally printed, but I refuse to use any Smithfield products since they are now a Chinese company! I’m commenting because more people need to know this. I used Smithfield products for decades, but no longer.
Thank you for sharing this recipe.
You are so welcome!
I tried this recipe this evening and got rave reviews from my kids. Thank you for posting it. I normally don’t post reviews but this was to good not to.
Oh my goodness. This looks absolutely PERFECT and so comforting for a chilly weeknight! Loving the garlicky herby twist to this meat ‘n potatoes!
Thanks Erin!
Now that it’s fall I’m totally craving comfort foods like this. Love making gravy with pan drippings and using them to top mashed potatoes. Yum!
Thanks Christine!
I was just thinking of making a pork loin this week. After seeing this, I am definitely going to! Thanks for making me hungry.
You are welcome! Haha!
First, I have to tell you that your photo has me drooling on my computer. That recipe looks heavenly. As the mother of children who are just beginning to have the responsibility of cooking or helping to cook meals, I really appreciate how well you explained the process so that the entire meal will get to the table at the appropriate temperature. One night, my son made dinner for us. We had cold chicken, tepid potatoes, and hot vegetables because he prepared each dish in order instead of simultaneously.
Patti – Thanks so much!! Timing is one of the most important things about cooking! I sure hope your son has learned from his efforts and now knows how to juggle the multiple dishes, or at least keep things warm while they are waiting. If not, give him this recipe and see how he does!
I love the Smithfield pork loins on the grill! These are so good and easy to get a meal on the table quick! Thanks for sharing a great recipe!
I grew up near Smithfield Virginia – so I am a big fan of their hams and bacons. I’ve never tried any of their pre-marinated products though — typical food blogger – I can do it myself, right? But this sounds like a great option for nights when we’re just too busy!
You know, I had the same thought about doing the seasoning myself when I started working with them. I’ll still use my own marinades and glazes for something special, but for those busy nights it’s super nice not to have to do any of the extra chopping, measuring, or cleanup.
Now this sounds like my kind of comfort food! I love a good pork loin, and those potatoes look like the perfect side dish…and gravy on a weeknight? Sign me up! Thanks so much for sharing! #client
Thanks David!! Happy to work with you again.