Pork Tenderloin with Creamy Mashed Potatoes

You’re tired of spending an hour in the kitchen for a meal that tastes like cardboard. You want a dinner that looks like you put in serious effort but doesn’t require a culinary degree. This isn’t another complicated recipe with 20 ingredients you’ll never use again.

This is your secret weapon for a ridiculously good meal.

Pork tenderloin and mashed potatoes is the ultimate power couple. It’s the meal you make to impress your in-laws or just to treat yourself on a Tuesday. Forget everything you think you know about dry pork and bland potatoes.

We’re about to change the game.

What Makes This Recipe So Good

This recipe is a masterclass in contrasts. You get the juicy, savory, perfectly seared pork tenderloin. Then you have the ultra-creamy, buttery, smooth mashed potatoes.

Together, they create a harmony of texture and flavor that is borderline addictive.

The process is designed for maximum flavor with minimal fuss. A simple spice rub gives the pork a gorgeous crust. A quick pan sauce, made in the same skillet, leverages all the delicious browned bits left from cooking the meat.

It’s efficient, smart, and delivers a restaurant-quality plate every single time.

Ingredients

Gather these simple, high-quality ingredients. Using good butter and real cream is non-negotiable for the best results.

For the Pork Tenderloin

• 1 (1 to 1.5 lb) pork tenderloin
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Mashed Potatoes

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 4 tbsp unsalted butter
• ½ cup heavy cream, warmed
• ¾ tsp salt, or to taste
• ¼ tsp white pepper (black pepper works in a pinch)

Step-by-Step Instructions

1. Prep the pork. Pat the tenderloin completely dry with paper towels. This is the most important step for a good sear.

   Mix all the dry spices in a small bowl and rub them all over the pork until it’s evenly coated.

2. Cook the pork. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the tenderloin on all sides until golden brown, about 2-3 minutes per side. Transfer the skillet to a preheated 400°F (200°C) oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
3. Rest the meat. Remove the pork from the skillet and place it on a cutting board.

   Tent it loosely with foil and let it rest for at least 10 minutes. Do not skip this. This is what keeps all the juices inside.

4. Make the potatoes. While the pork is roasting, place the peeled and quartered potatoes in a large pot of salted cold water.

   Bring to a boil and cook for 15-20 minutes, or until they are fork-tender. Drain them thoroughly in a colander.

5. Mash and combine. Return the hot, drained potatoes to the warm pot. Add the butter and warmed cream.

   Mash until smooth and creamy. Season with salt and white pepper. Taste and adjust seasoning.

   Pro tip: For extra smooth potatoes, pass them through a ricer.

6. Serve. Slice the rested pork into medallions. Serve immediately over a generous bed of mashed potatoes. Drizzle any collected juices from the cutting board over the pork.

   You’re welcome.

Storage Instructions

Store leftover pork and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat gently to avoid drying everything out.

For the pork, slice it and reheat it in a skillet with a tiny splash of water or broth. For the potatoes, reheat them in a pot on the stove with a small additional splash of milk or cream to bring back their creamy texture.

The microwave will make the potatoes gummy and the pork tough. IMO, avoid it.

Benefits of the Recipe

This meal is a complete protein and carb powerhouse, ideal for a satisfying dinner. It’s packed with flavor without relying on processed ingredients or excessive sodium.

You control exactly what goes into it.

It’s also incredibly versatile. It works for a casual weeknight dinner but is elegant enough for a date night or holiday meal. It’s a foundational recipe you’ll come back to again and again because it simply works.

Common Mistakes to Avoid

Not drying the pork. If you don’t pat the tenderloin dry, you’ll steam it instead of searing it.

You’ll end up with a pale, sad piece of meat instead of a beautifully browned one.

Slicing immediately. Cutting into the pork the second it comes out of the oven is a tragedy. All those precious juices will run all over your cutting board, leaving you with dry meat. Patience is a virtue, especially here.

Using cold dairy. Adding cold butter and cream to your hot potatoes will make them seize up and become glue-like.

Always warm your cream and use room-temperature butter for the smoothest, fluffiest results.

Alternatives

Don’t have heavy cream? Whole milk or half-and-half mixed with a extra tablespoon of butter can work in the potatoes. For a dairy-free option, use warmed unsweetened oat milk and vegan butter.

Want to change the flavor profile?

Swap the pork rub for a blend of rosemary, thyme, and sage. You could also swap the mashed potatoes for mashed cauliflower for a lower-carb option. FYI, it’s still delicious.

Frequently Asked Questions

Can I use a different cut of pork?

Pork tenderloin is lean and cooks quickly.

A pork loin is larger and much thicker, requiring a longer, slower roast. We do not recommend substituting it in this recipe without major adjustments to cooking time and temperature.

How do I know when the pork is done without a thermometer?

Honestly, you just shouldn’t. Guessing with pork is a great way to ruin a perfectly good meal.

A good digital meat thermometer is the best $15 you’ll ever spend on a kitchen tool. It takes all the guesswork out and guarantees perfect results.

Why are my mashed potatoes gluey?

You overworked them. Over-mashing potatoes causes the starches to break down and become gummy.

Mash them just until they come together and no longer. Also, using a ricer or food mill instead of a hand mixer will prevent this issue entirely.

Can I make anything with the leftovers?

Absolutely. Thinly slice the leftover pork and pile it on a crusty roll with some barbecue sauce for a killer sandwich.

Leftover mashed potatoes can be pan-fried into crispy potato pancakes for breakfast.

Final Thoughts

This isn’t just a recipe. It’s a template for a flawless dinner. It teaches you fundamental techniques like searing, resting meat, and making perfect potatoes.

Once you master this combination, you’ll have the confidence to tackle anything.

The next time you’re staring into the abyss of your refrigerator, remember this combo. It’s reliable, impressive, and downright delicious. Now go forth and cook.

Your dinner audience is waiting.