- Prep Time
- 15 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- Mashed Potatoes:
- 3
- large yellow-fleshed or russet potatoes, about 10 oz (300 g) each, peeled and cubed
- 3 tbsp
- unsalted butter
- 45 mL
- 1/4 cup
- milk
- 60 mL
- 1/2 tsp
- salt
- 2 mL
- pepper to taste
- 2 tsp
- chopped fresh chives
- 10 mL
- Pork:
- 3 tbsp
- all-purpose flour
- 45 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 1/4 tsp
- pepper, divided
- 1 mL
- 1
- pork tenderloin (approx 1 lb/500 g), sliced into 1/2-in. (1-cm) medallions
- 1 tbsp
- olive oil, divided
- 15 mL
- 1 cup
- sliced white mushrooms
- 250 mL
- 3/4 cup
- sodium-reduced beef broth
- 175 mL
- 1/4 cup
- light sour cream
- 60 mL
- 1 tsp
- chopped fresh rosemary
- 5 mL
Directions
Step 1
In a large saucepan, cover potatoes with salted water. Boil for 20 min. or until pieces yield when pierced with a fork. Drain very well.
Step 2
Warm butter and milk in a small saucepan on low heat or in the microwave. Mash the potatoes to your preferred consistency; stir in the warm milk, salt, pepper and chives. Keep potatoes warm until the pork is ready to serve.
Step 3
Meanwhile, mix the flour with half of the salt and the pepper and dredge pork slices. Heat half the oil in a large skillet on medium-high. Sauté the pork 3 to 5 min. per side. Remove to a plate. Heat the remaining oil, add mushrooms and cook 5 min.
Step 4
Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 min. Turn off the heat and mix in the sour cream and rosemary. Season with the remaining salt and pepper, if needed, and serve with the mashed potatoes.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 400
- Fat:
- 17 g
- Saturated Fat:
- 7 g
- Carbs:
- 31 g
- Fibre:
- 2 g
- Cholesterol:
- 100 mg
- Protein:
- 31 g
- Sodium:
- 760 mg
