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Prep Time
15 mins
Total Time
35 mins
Serves
4

Ingredients

Mashed Potatoes:
3
large yellow-fleshed or russet potatoes, about 10 oz (300 g) each, peeled and cubed
3 tbsp
unsalted butter
45 mL
1/4 cup
milk
60 mL
1/2 tsp
salt
2 mL
pepper to taste
2 tsp
chopped fresh chives
10 mL
Pork:
3 tbsp
all-purpose flour
45 mL
1/2 tsp
salt, divided
2 mL
1/4 tsp
pepper, divided
1 mL
1
pork tenderloin (approx 1 lb/500 g), sliced into 1/2-in. (1-cm) medallions
1 tbsp
olive oil, divided
15 mL
1 cup
sliced white mushrooms
250 mL
3/4 cup
sodium-reduced beef broth
175 mL
1/4 cup
light sour cream
60 mL
1 tsp
chopped fresh rosemary
5 mL

Method

Step 1
In a large saucepan, cover potatoes with salted water. Boil for 20 min. or until pieces yield when pierced with a fork. Drain very well.
Step 2
Warm butter and milk in a small saucepan on low heat or in the microwave. Mash the potatoes to your preferred consistency; stir in the warm milk, salt, pepper and chives. Keep potatoes warm until the pork is ready to serve.
Step 3
Meanwhile, mix the flour with half of the salt and the pepper and dredge pork slices. Heat half the oil in a large skillet on medium-high. Sauté the pork 3 to 5 min. per side. Remove to a plate. Heat the remaining oil, add mushrooms and cook 5 min.
Step 4
Pour in the broth and bring to a boil while scraping with a wooden spoon. Reduce the liquid slightly. Return the pork to the skillet; cook 5 min. Turn off the heat and mix in the sour cream and rosemary. Season with the remaining salt and pepper, if needed, and serve with the mashed potatoes.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
400
Fat:
17
Saturated Fat:
7
Carbs:
31
Fibre:
2
Cholesterol:
100 mg
Protein:
31
Sodium:
760 mg