To celebrate the start of fall and the promise of cooler weather, we’ve created the ultimate fall menu, from breakfast to dessert and everything in between. Check back often for new recipes to celebrate the autumn season. Next up: a meat-lovers’ dinner option!
This pork is one of my favorite dinners any time of year, but it is especially appealing when fall rolls around. I don’t love heating up the oven in the summer if I’m not getting cake out of the deal, but the cooler temperatures make this one of my go-to meals. The pork is rubbed with a simple spice mix before getting seared in a hot pan and finished in the oven. It’s so good that I was eating the leftovers cold out of the fridge.
The mashed potato recipe below makes a little more than you should probably eat with the pork. You can scale it back to feed fewer people, but in my book, leftover mashed potatoes are never a bad thing. These have a great, subtle garlic flavor that really shines.
Roasted garlic is so easy to make; just cut the top off a head of garlic, drizzle it with olive oil, and wrap it tightly in aluminum foil. Roast the garlic (I make a couple heads at a time) at 375 degrees for about 45 minutes. It will keep for several weeks in the fridge and is perfect for blending into recipes like this one.
Oven-Roasted Pork Tenderloin With Roasted Garlic Mashed Potatoes
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 pound pork tenderloin
1 tablespoon olive oil
Preheat the oven to 425 degrees and spray a baking sheet with no-stick spray. In a small bowl, mix the garlic powder, onion powder, paprika, black pepper, and salt. Rub the spice mixture all over the pork tenderloin, pressing to coat.
Heat the oil in a large pan over medium-high heat. When the oil is shimmering, add the pork and sear for 3-4 minutes per side, for a total of 12-15 minutes. The pork will not be fully cooked—this step simply develops flavor and cuts off a bit of cooking time in the oven.
Place the pork on the prepared pan and bake for 15-20 minutes or until the pork is cooked through. It should register between 145 and 150 on a meat thermometer and will look a bit pink in the middle. Let the pork rest for 5-10 minutes before slicing. Serve with mashed potatoes.
Roasted Garlic Mashed Potatoes
4 medium russet potatoes
1 head roasted garlic
3 tablespoons butter
2 teaspoons kosher salt
1/3 to 1/2 cup milk
Wash and peel the potatoes then cut into 1-inch cubes. Place into a pot and cover with cold water. Set over high heat and bring to a boil. Cook until the potatoes are fork tender. Drain, then place the potatoes into a large bowl and add the roasted garlic, butter, and salt. Mash, either by hand or with an electric mixer, until the potatoes are mostly mashed. Add in the milk, starting with 1/4 cup and mixing again until the desired consistency is reached. Taste and add more milk, butter, or salt to taste.
Jessica Lampe is a foodie, photographer, writer and DIY’er extraordinare from St. Louis, Missouri where she lives with her boyfriend and their incessantly adorable German Shepherd. When she isn’t serving up cupcakes to friends and strangers (baked goods don’t discriminate) she loves getting caught up in a good book and playing/coaching volleyball. Jessica has a bachelor’s degree in journalism and English from Bradley University, is obsessed with all things Harry Potter and lives and dies by the St. Louis Cardinals. Find her on Twitter@lampeshade12.