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Preparing a meal plan each week saves my sanity as well as time and money. One of our favorite meals is pan seared pork tenderloin with cheesy garlic whipped potatoes and lemon roasted broccoli. Today I’m sharing our simple meal idea with you using a pre-marinated peppercorn and garlic pork tenderloin from Smithfield to make life even easier.
Shopping List:
- Smithfield Marinated Pork Tenderloin – We love the Peppercorn and Garlic flavor best, but the Mesquite is delicious with this plan as well. Grab a $.75 off coupon to use at Walmart here while supplies last. A one pound pork tenderloin feeds our family of four with some left over.
- Fresh Broccoli – You will need one head of broccoli for every 2 people, because this broccoli is the BEST and seriously addictive. Yes, my kids even eat it.
- Potatoes – Any kind will do, but I love red or gold for this recipe. I typically cook one per person.
- Staples: 4 tablespoons butter, olive oil, lemon juice, sea salt, 1/2 cup milk, 1/2 cup shredded Italian style cheese (or Parmesan), 2 cloves minced garlic, garlic salt, pepper
Preparing the pork tenderloin: Heat an iron skillet on medium high and coat with olive oil. Once the skillet is hot, place the pork in the skillet and sear each side for 45 seconds to one minute. Typically it won’t stick when it is done searing. Brush more olive oil on if needed as you flip the pork to sear each side. After searing each side, place the skillet with the pork in a preheated oven at 425 for about ten minutes per pound. Check it after 10 minutes with a meat thermometer. Take it out when it hits 150 degrees. Remove from pan and let the meat rest for at least ten minutes on your cutting board. You can loosely cover it with aluminum foil if desired. The meat will continue to cook internally and will be tender and delicious. After it is done resting, slice, serve, and enjoy.
Lemon Roasted Broccoli: Chop your heads of broccoli to create bite sized pieces. Toss with 2 tbsps (ish) of olive oil and a bit of sea salt. Spread on a cookie sheet or flat roasting pan and roast in the oven on 425 for 10-12 minutes or until the edges are crispy. Remove from oven and toss 2 tbsps (ish) of lemon juice over broccoli before serving. It may change your life. My veggie hating husband LOVES this broccoli. My toddler devours it. I could eat the whole pan myself. Not kidding.
Cheesy Garlic Whipped Potatoes: Fill a large pot with more than enough water to cover the potatoes and turn on high on the stove to bring to a boil. Cut your potatoes in to smaller pieces and place them in the water. Don’t bother peeling them. You lose nutrients and it won’t compromise flavor, I promise. They will need to cook for quite a while, depending on the size and type. Typically red or gold potatoes take about 30 minutes to cook. Once they are softened completely, drain the water and move potatoes to your stand mixer bowl, or a large bowl to use your hand mixer. For four potatoes add 1/2 cup milk, 1/2 cup shredded cheese, 4 tablespoons real butter, a dash of garlic salt, 2 cloves of minced garlic, and salt and pepper to taste. Use your stand mixer or hand mixer to whip those potatoes within an inch of their lives. Scrap the bowl and whip some more. I like my potatoes lump free and creamy. When your potatoes reach their desired consistency and all the additions are fully blended in, they are ready to serve.
What is your favorite easy meal? Visit Smithfield for more recipes and ideas for using pork in your weekly meal plan. Be sure to follow Smithfield on Pinterest and Facebook for new meal ideas and coupons.