Easter Sunday is such a special time for families: cozying up with friends and relatives, and enjoying a rustic feast around the dinner table.
Pork tenderloin makes for a fantastic Easter dinner choice because it’s easy to prepare and very economical. Herbs and spices, an easy pan sauce, and fluffy olive oil potatoes complete this hearty, comforting Easter dinner. We perked up the potatoes with not only olive oil, but our Limonato Olive Oil, which just took a Gold Medal at the Yolo County Fair! The mashed potatoes have just a tang of natural citrus, which balances out the bold roasted flavors of the pork.
Roasted meats, warm potatoes, and ample red wine: these are the things our happiest Easter dinners are made of.
1 (3-pound) pork tenderloin, trimmed
2 tablespoons Master Blend Olive Oil
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons Italian Herb Oil
2 tablespoons Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried rosemary
¼ cup chicken broth
¼ cup Sherry Balsamic Vinegar
2 tablespoons butter
2 pounds Yukon gold potatoes, chopped
¼ cup Limonato Olive Oil
¼ cup sour cream
Sea salt and black pepper, to taste
Makes about 6 servings.
Find this recipe at www.theolivepress.com/recipes/view/herb-crusted-easter-pork-over-lemon-olive-oil-mashed-potatoes