Garlic Herb Pork and Potatoes

"Garlic herb pork and potatoes is a modern twist on your classic meat and potatoes comfort food. You are about thirty minutes away from a quick and easy meal the whole family will love."


Gray Frame Corner
Gray Frame Corner


Potatoes – 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


prep time


total time


Garlic Herb  Pork and Potatoes



1. 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.


2. Meanwhile, slice the pork loin filet into 1 inch medallions. (A 1.5 lb loin filet usually makes 10 medallions.)


3. 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 145ºF. Once finished, remove pork from pan and allow it to rest while you make the gravy.


4. 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.


5. 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.


6. Taste the gravy and adjust the salt as necessary.


7. Return the pork back to the pan with the gravy, cover and keep warm over a very low flame while you prep the potatoes.


8. 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.


9. Add the milk, butter, salt, and pepper. Mash or whip the potatoes until they reach the desired consistency.


10. Serve the potatoes topped with 2 - 3 pork medallions and gravy.


Make it a date night dinner with my Strawberry Crème Brûlée!

Scribbled Arrow


Get the  Recipe!

discoverMore recipes.

Shrimp Asparagus Risotto

Lemon Dill Salmon and Asparagus

Sage Browned Butter Seared Scallop Pasta