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- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Herb-Crusted Easter Pork over Lemon-Olive Oil Mashed Potatoes
Posted by Olivia on Fri, April 08, 2011
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
- Preheat oven to 350°F.
- Heat oil in a large skillet over medium. Sprinkle salt and pepper over pork to coat. Place in skillet and brown on all sides, turning to cook evenly, about 5 minutes.
- Transfer pork to a roasting pan. Mix together oil, mustard, thyme, and rosemary in a small bowl; brush over pork to coat on all sides, reserving extra sauce for later. Place roasting and in oven and cook until pork reaches an internal temperature of 140°F, about 65 to 75 minutes. Baste with any remaining sauce every 15 minutes.
- Remove pork from oven and transfer to a cutting board. Let rest 10 minutes, then slice. Place roasting pan over two stovetop burners; add broth, vinegar, and butter. Heat over medium heat and simmer, scraping bottom of pan to scrape up browned bits. Simmer until thick sauce forms, about 5 minutes, stirring as needed.
- Meanwhile, prepare the potatoes: Bring a large pot of water to a boil. Add potatoes and cook until softened, about 20 minutes. Drain. Add oil and sour cream to potatoes; mash to desired consistency. Season to taste.
- To serve: Spoon mashed potatoes onto a large serving platter. Arrange pork slices over potatoes; pour pan sauce over the whole thing. Enjoy.
Makes about 6 servings.