This is a recipe for the BEST Pork Tenderloin, Carrots and Mashed Potatoes that I have ever eaten!! And you can make it AT HOME in just over an hour. Ready-Set-Let the Deliciousness Begin!!!!
Check your pantry and spice cabinet, pull out or go buy the necessary ingredients; your taste buds will thank you.
Step # 1:
Unwrap 1 pork tenderloin (which actually comes in 2 pieces), dry it with a paper towel and put it on a cookie sheet or cutting board or on a piece of foil (just to make clean up easier so you don't have to scrub your counter)
Step # 2:
In a bowl mix the following and rub every single inch of the pork loin with the dry mix.
- 8 tsp dried oregano
- 8 tsp ground cumin
- 1 tsp cayenne pepper
- 4 tsp smoked paprika
- 4 tsp kosher salt
Step # 3:
Drizzle some EVOO in a large iron skillet, heat it up and then brown all sides of the pork loin, then turn the heat off and push the loin to the outer edges of the pan, leaving the center empty.
Step # 4:
Open and drain 3 cans of your favorite brand of carrots (we prefer Lesueur), then pour them into the center of the skillet. In a bowl mix the following and pour it over the carrots and the pork loin.
- 4 Tbsp water
- 4 Tbsp EVOO
- 4 Tbsp butter (melted)
- 3 cloves garlic (I use the chopped or minced stuff in the jar)
- 3 tsp honey
- 1 tsp ground cumin
- 1 tsp kosher salt
Step # 5:
Slide the skillet into a 350 degree preheated oven. Cook for 45 minutes to 1 hour. Check the loin with a meat thermometer to be sure you are above 160 degrees; check it in several locations.
Step # 6:
While the oven is doing its magic, pull out those ever trusted instant potatoe flakes. I know, you're cringing now and saying Do What!?!? Trust me, they'll be awesome when you're done. Make those flakes up like the box says to, with one exception, make them a little thicker because I want you to add lots of extra butter, a couple good sized scoops of sour cream, and sprinkle in some garlic powder and dried parsley. Don't forget the salt and pepper.
Step # 7:
Most people would pull the meat straight out of the oven and start slicing it up so they can eat it while it's hot. You really should take it out of the oven, take the meat out of the pan and let it rest on a cutting board for about 15 minutes. When you cut it immediately it forces all the juices out of the meat and makes the meat drier. If you are patient, and let it rest, it is juicier. So after you let it rest, slice it up and serve it with the carrots and mashed potatoes.
This dish is great left over.....if you HAVE anything left over. This dish tastes like you spent hours preparing it, but its actually very simple, and will be a hit in your house like it is in ours.
