ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet and Tangy Glazed Pork Tenderloin with Red Potato Mash

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: 3 ounces)

Using jelly rather than preserves in the glaze helps maintain a smooth texture, but you can use either. Instead of grape, try strawberry, cherry, red currant, or even jellied cranberry sauce.

Ingredients

  • 1 pound small red potatoes
  • 1/3 cup 2% reduced-fat milk
  • 1 1/2 tablespoons butter
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1 small garlic clove, grated
  • 1 (1-pound) pork tenderloin, trimmed
  • Cooking spray
  • 2 tablespoons grape jelly
  • 2 tablespoons red wine vinegar
  • 1 tablespoon minced shallots
Buy Meal-Kit

Nutrition Information

  • calories 327
  • fat 9.9 g
  • satfat 4.1 g
  • monofat 3.9 g
  • polyfat 0.9 g
  • protein 27 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 87 mg
  • iron 2 mg
  • sodium 482 mg
  • calcium 47 mg

How to Make It

  1. Preheat oven to 500°.

  2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

  3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500° for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500° for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145°. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.