Herb-Crusted Pork Tenderloin with Garlic Mashed Potatoes and Pan-Roasted Brussels

 

Description: This dish is a family favorite in my house—it’s the perfect mix of cozy comfort and a little bit of fancy. The herb-crusted pork tenderloin is juicy and flavorful, the garlic mashed potatoes are creamy perfection with the Brussels sprouts adding a crispy, savory bite. It’s a meal that feels special but is easy enough for a weeknight.

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4-6

Tools I Use: 
Ingredients:
For the Pork Tenderloin:
  • 1.5 lb pork tenderloin
  • 2 tbsp olive oil
  • 2 tsp Dijon mustard
  • 2 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, finely chopped (or ½ tsp dried)
  • 2 garlic cloves, minced
  • Salt and pepper to taste
For the Garlic Mashed Potatoes:
  • 2 lbs Yukon Gold potatoes, peeled and quartered
  • 4 tbsp unsalted butter
  • ½ cup heavy cream
  • 3 garlic cloves, minced
  • Salt and pepper to taste
For the Pan-Roasted Brussels Sprouts:
  • 1 lb Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 2 slices bacon, chopped (optional)
  • Salt and pepper to taste
Instructions:
  1. Preheat oven to 400°F. Pat the pork tenderloin dry with paper towels, then rub it with olive oil, Dijon mustard, rosemary, thyme, garlic, salt, and pepper. 
  2. Heat a large cast iron skillet over medium-high heat. Sear the pork for 2-3 minutes per side until golden, then transfer to the oven. Roast for 15-20 minutes, until the internal temperature reaches 145°F. Rest for at least 5-10 minutes, then slice. 
  3. While the pork roasts, boil the potatoes in salted water until fork-tender (about 15-20 minutes). Drain, then mash with butter, heavy cream, garlic, salt, and pepper. A potato masher makes this so easy!
  4. In a separate skillet, heat olive oil over medium heat. Add bacon (optional) and cook until crispy, then toss in Brussels sprouts, cut-side down. Cook for 5-7 minutes until caramelized. Season with salt and pepper. 
  5. Plate the sliced pork with a scoop of mashed potatoes and a side of Brussels sprouts. Garnish with a sprig of rosemary for a little extra coziness.
Tips for Success:
  • Make it ahead: Rub the pork with the herb mixture the night before to save time.
  • Kid-friendly swap: If your family isn’t into Brussels sprouts, try roasted carrots instead.
  • Flavor boost: Deglaze the pork skillet with a splash of white wine or chicken broth for a quick pan sauce.