Pork Tenderloin with Rosemary Sauce
Sour Cream Mashed Potatoes and Broccoli
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 1 Tbsp olive oil
- ¾ cup chicken broth
- 1 tsp dried rosemary
- 2 Tbsp water
- 1 tsp cornstarch
Instructions
- Lightly season pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 5 minutes per side.
- Add broth and rosemary; bring to a boil. Cover, reduce heat, and simmer 6 minutes. Remove pork from pan, and keep warm.
- Whisk together water and cornstarch; add to skillet, and cook, stirring, 1 minute or until sauce is thickened.
- Slice pork and serve with sauce.
Side Dish Ingredients
- 2½ lb Yukon Gold potatoes, peeled, and cut into 1-inch pieces
- ½ cup milk
- 1 (8-oz) carton sour cream
- ¼ cup butter, softened
- 1 (15-oz) pkg frozen broccoli florets
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven. Reduce heat, and simmer 15 minutes or until tender; drain and return to pot.
- Mash potatoes, milk, sour cream, and butter with a potato masher to desired consistency; season with salt and pepper to taste.
- Steam broccoli according to package directions; season with salt and pepper to taste.
Kid-Friendly Meal Plan
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