Pork Medallions with Mashed Potatoes

Ingredients

• 1.5 lb pork tenderloin
• 4 slices bacon
• 1 bunch asparagus
• 2 lb potatoes
• 4 tbsp butter
• ½ cup milk
• 1 cup beef broth
• 2 sprigs rosemary

Instructions

1. 1

   Cut the 1.5 lb pork tenderloin into 1-inch thick medallions and season both sides with salt and pepper. Let sit at room temperature for 10 minutes.

2. 2

   Wrap each asparagus spear with a slice of bacon (cut slices in half if needed). Set aside.

3. 3

   Peel and chop the 2 lb potatoes into chunks. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 2 tbsp butter and 0.5 cup milk until smooth. Season with salt and pepper.

4. 4

   While potatoes cook, heat 1 tbsp oil in a large skillet over medium-high. Sear the pork medallions for 3-4 minutes per side until golden and cooked through (internal temp 145°F). Remove and rest on a plate.

5. 5

   In the same skillet, add the bacon-wrapped asparagus and cook for 5-7 minutes, turning occasionally, until bacon is crisp and asparagus is tender. Remove and set aside.

6. 6

   Pour 1 cup beef broth into the skillet, scraping up browned bits. Add 2 tbsp butter and 2 sprigs rosemary. Simmer until slightly thickened, about 3 minutes. Discard rosemary.

7. 7

   Serve the pork medallions with mashed potatoes and asparagus, spooning the sauce over the pork.

Tools you’ll need

• large skillet
• pot for boiling
• potato masher
• knife
• cutting board

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