Garlic Herb Pork and Potatoes

RENEE NICOLE'S KITCHEN

"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."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

Potatoes – yukon gold potatoes, chopped – milk – butter – salt – black pepper Pork and Gravy – Smithfield Roasted Garlic & Herb Loin Filet – olive oil – white wine, *see notes for substitution – butter – all purpose flour – chicken or pork stock – marinade from the loin filet

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Yield

4 SERVINGS

prep time

15 MINUTES

total time

30 MINUTES

COOK TIME

15 MINUTES

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.

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

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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.

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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.

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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.

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

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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.

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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.

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

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

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

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Enjoy!

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