Roasted Pork Tenderloin with Blue Cheese Potatoes
East Bench Zinfandel
- 2 pork tenderloins, trimmed of excess fat
- 8 fresh garlic cloves
- 1 tbsp – grain mustard
- 4 – large Yukon gold potatoes, peeled & quartered
- 1 stick unsalted butter
- 1 pint heavy cream
- 2 cups crumbled blue cheese
- kosher salt
- white pepper
- fresh cracked black pepper
- ½ cup minced green onions
- 2 oranges, zested
- 1 cup pomegranate seeds
- aged balsamic vinegar
- extra virgin olive oil
- Pre-heat oven to 375° F
- For the marinade, smash two cloves of garlic and mix with 1/4 cup balsamic vinegar, grain mustard and olive oil. Season the mixture liberally with fresh cracked black pepper and salt. Add the pork and allow to marinate while preparing the potatoes.
- Place a large saute pan on medium low heat for the pork.
- Place potatoes and remaining garlic in a pot and add cold water just to cover. Season the water with one tablespoon of salt and bring to a boil over high heat. When potatoes reach a boil, reduce heat to medium and simmer for approximately 20 minutes or until potatoes are easily pierced with a knife.
- Drain potatoes and mash with a potato smasher, adding the butter, cream and blue cheese in 1/3 increments. Once the potatoes have all of the cream, butter and blue cheese, they should be smooth and creamy, with small lumps. Fold in the green onions and season with salt and white pepper to taste. Keep warm.
- Turn the large saute pan up to high heat and add 2 tablespoons of canola oil. Just as the oil starts to smoke, carefully place the pork in the pan. Let the pork sit, undisturbed for one minute on each side (this will create nice caramelization).
- Transfer the pork to a baking tray and roast in the oven for 10 minutes or until it reaches an internal temperature of 145° F. Let rest for ten minutes, then slice into 1/2 inch thick slices, cutting across the grain of the meat.
- To serve, spoon the potato puree onto a serving platter and top with sliced pork. Sprinkle pomegranate seeds and orange zest over the pork and drizzle with balsamic vinegar and extra virgin olive oil.