Glazed Pork Tenderloin with Loaded Bacon Smashed Potatoes-WMR

Pork! The “other” white meat, is often overlooked when thinking of a nice, easy yet elegant meal to make weeknight or weekend night.  Pork tenderloin on its own with just a sprinkling of salt and pepper when cooked right is a very nice alternative to a beef filet (I know right, that sounds silly) or chicken. Bonus! This meal is so easy to make and so quick to put together and depending on how you style it up—nice dishes, gorgeous salad and glazing as I have done with this recipe—is perfect for busy week nights (too busy if you ask me) and for more relaxed (ha-ha) weekend night meals. You got this!  🙂

1. Preheat oven to 425 degrees. Your potatoes are the longest part of this meal so get them on right away. Put your potatoes in a pot and cover with enough water to give them good coverage but not too much your water spills over your pot when boiling. Set your heat to high, bring your potatoes to a nice boil and let them go for 45-50 minutes until fork tender.

   

2. Time to make the glaze! I totally wanted to style up my tenderloin for this particular meal so I went to the fridge to see what I had on hand to make a tasty glaze. This is what I came up with. In a bowl, add your mustard, horseradish, Garlic & Herb Seasoning and salt and pepper to taste. Whisk all together and BAM you have a nice, flavor balanced glaze. REMINDER—Start with a little less of each ingredient and taste. Add more as desired. You can always add but can not take away. Pour your glaze over your pork tenderloin on a foil lined baking dish and evenly coat all sides and every crevice. Bake according to package directions which on mine is 15-20 minutes per pound. Oven temps vary drastically so I like to go to the latter of the cooking times. When your tenderloin is done to your internal temperature satisfaction, remove it from the oven and tent it with some aluminum foil and let it rest, while you prep the tates. It will continue to cook a little as well so give it a little peak every now and then so not to overcook.

   

   

   

3. This step goes with step 2 above as I cook them together in the oven. Lay out your center cut bacon on a foil lined baking sheet. Place in the oven at the same time as your pork tenderloin and bake for 20 minutes. Set your timer and at the 10 minute mark turn those babies over to evenly cook on both sides. When done, remove from the oven and place on papertowels to drain the excess fat. When cooled, crumble, and eat a few pieces if you wish and continue to step 4.

   

   

   

4. When potatoes are fork tender, drain in a colander and let them cool for a few minutes until not so hot to handle. Place them on a foil lined baking sheet and smash ever so gently with a potato masher that is sprayed lightly with a little cooking spray so the potatoes don’t stick. Sprinkle or pour with reckless abandon the cheese and crumpled bacon on top of your smashed potatoes. Season with salt and pepper to taste. Place those babies in the already preheated oven for about 5 minutes to melt that oeeeyyy goooeeey cheese.

   

   

   

   

   

5. Time to assemble. Cut your pork tenderloin on a slight bias (angle). I could be totally making this up in my mind but I think it keeps the meat a little more juicier. Besides it looks pretty.  😉 Place your tenderloin on a pretty plate and add an all dolled up smashed potato. I left the butter and sour cream quantities blank on purpose because some days you just might want a little bit more or a little less. Add a vege of your choice and there you have it, a great, easy and elegant weeknight or weekend night meal. Enjoy!  😀

   

   

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Glazed Pork Roast with Bacon Smashed Potatoes-WMR

Print Recipe

Glazed Pork Roast with Bacon Smashed Potatoes-WMR Print Recipe

Ingredients

• 1 lb Pork Tenderloin
• 6-8 Medium Red Potatoes
• 6 Slices Center Cut Bacon
• 1/2 Cup Yellow Mustard
• 2-3 Tbsp Smooth Horseradish
• 1-2 Tbsp Salt Free Garlic & Herb Seasoning
• 1/4 cup Shredded Cheddar Cheese
• Whipped Butter -however much you want
• Low Fat Sour Cream -however much you want
• Black Pepper -to taste
• Kosher Salt -to taste

Servings:

Instructions

1. Preheat oven to 425 degrees. Your potatoes are the longest part of this meal so get them on right away. Put your potatoes in a pot and cover with enough water to give them good coverage but not too much your water spills over your pot when boiling. Set your heat to high, bring your potatoes to a nice boil and let them go for 45-50 minutes until fork tender.

   
2. Time to make the glaze! I totally wanted to style up my tenderloin for this particular meal so I went to the fridge to see what I had on hand to make a tasty glaze. This is what I came up with. In a bowl, add your mustard, horseradish, Garlic & Herb Seasoning and salt and pepper to taste. Whisk all together and BAM you have a nice, flavor balanced glaze. REMINDER—Start with a little less of each ingredient and taste. Add more as desired. You can always add but can not take away. Pour your glaze over your pork tenderloin on a foil lined baking dish and evenly coat all sides and every crevice. Bake according to package directions which on mine is 15-20 minutes per pound. Oven temps vary drastically so I like to go to the latter of the cooking times. When your tenderloin is done to your internal temperature satisfaction, remove it from the oven and tent it with some aluminum foil and let it rest, while you prep the tates. It will continue to cook a little as well so give it a little peak every now and then so not to overcook.

   
3. This step goes with step 2 above as I cook them together in the oven. Lay out your center cut bacon on a foil lined baking sheet. Place in the oven at the same time as your pork tenderloin and bake for 20 minutes. Set your timer and at the 10 minute mark turn those babies over to evenly cook on both sides. When done, remove from the oven and place on papertowels to drain the excess fat. When cooled, crumble, and eat a few pieces if you wish and continue to step 4.

   
4. When potatoes are fork tender, drain in a colander and let them cool for a few minutes until not so hot to handle. Place them on a foil lined baking sheet and smash ever so gently with a potato masher that is sprayed lightly with a little cooking spray so the potatoes don't stick. Sprinkle or pour with reckless abandon the cheese and crumpled bacon on top of your smashed potatoes. Season with salt and pepper to taste. Place those babies in the already preheated oven for about 5 minutes to melt that oeeeyyy goooeeey cheese.

   
5. Time to assemble. Cut your pork tenderloin on a slight bias (angle). I could be totally making this up in my mind but I think it keeps the meat a little more juicier. Besides it looks pretty. 😉 Place your tenderloin on a pretty plate and add an all dolled up smashed potato. I left the butter and sour cream quantities blank on purpose because some days you just might want a little bit more or a little less. Add a vege of your choice and there you have it, a great, easy and elegant weeknight or weekend night meal. Enjoy!

   

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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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