Food For Thought: Italian Pork Tenderloin & Ranch Mashed Potatoes

I made this delicious meal last week and I am still dreaming about its yumminess!!!!  The pork tenderloin took a while to cook since it was 2.5 pounds, but it was super simple.  I seasoned the tenderloin and popped it in the oven and let the seasonings work their magic.  For the mashed potatoes, all credit goes to my bestie for the idea to add a ranch seasoning mix to them.  

PORK TENDERLOIN:

2.5 Pounds Pork Tenderloin
1 Cup of Chicken Broth
1 Packet of Italian Seasoning Mix
1 tsp Garlic Powder
1 tsp Onion Powder
Salt & Pepper

Preheat oven to 400°F, place tenderloin in an aluminum foil lined dish.  Pour chicken broth over the tenderloin and then season with salt and pepper on both sides.  Sprinkle the garlic powder, onion powder, and Italian seasoning mix on top of the tenderloin and rub into the meat.  Bake uncovered for about an hour and forty-five minutes or until tenderloin reaches 150°F.  Depending on your tenderloin and oven it might take longer or shorter.  I take my pork out of the oven at 150°F and let the meat rest - it was so tender and juicy.

RANCH MASHED POTATOES:

Russet Potatoes
1 Packet of Ranch Seasoning Mix
4 Tbsp of Unsalted Butter
1/2 - 1 Cup of Milk

While the pork tenderloin is cooking, peel and dice potatoes.  Cook in boiling water until potatoes are tender, then drain.  Add the ranch mix, butter and a splash of milk.  I add a little milk in at a time so I can reach the desired consistency of my mashed potatoes.

I apologize for no picture of the entire meal…I was too busy chowing down :)  Here is another one of the delicious pork!!

I hope you all enjoy your weekend, I will be partying it up for my little Olivia's birthday!!  I hope to share all the details next week so stay tuned!

With much love,

Kristin