Chevre Mashed Potatoes with Peas and Grilled Pork Tenderloin

Chevre Mashed Potatoes with Peas and Grilled Pork Tenderloin

Idahoan

"This dish is showy enough for company but fast enough to put together for a weeknight. The goat cheese adds a wonderful creaminess and the peas a fresh burst of flavor."
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Ingredients

servings 270 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 270 kcal
  • 14%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 26.6 g
  • 53%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Print
  1. Prepare pork tenderloin first (recipe below).
  2. While pork is resting, prepare Idahoan(R) Baby Reds(R) Flavored Mashed Potatoes following package instructions.
  3. Blend in chevre cheese while potatoes are still warm.
  4. Stir in mint and peas. Garnish with a few baby mint leaves.
  5. For the pork tenderloin: Mix together the garlic powder, chili powder, Italian seasonings, pepper and salt. Rub the seasonings all over the tenderloin. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
  6. Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
  7. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145 degrees to 150 degrees F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
  8. Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.
  9. To prepare in oven: Preheat oven to 375 degrees F.
  10. Place prepared roast in a foil lined shallow baking dish. Cook for 30 minutes, then test with an instant read thermometer to reach 145 to 150 degrees F.
  11. When pork is done, wrap in foil and let rest 10 minutes.
  12. Cut across the grain into 1/2-inch slices, place three pieces on skewer and serve on top of the Idahoan Chevre Mashed Potatoes with Peas. Use drippings from the roast to drizzle on the roast when serving.

Footnotes

  • Related products:
  • Idahoan(R) Baby Reds(R) Flavored Mashed Potatoes
  • Tip: Serving suggestion: Instead of blending peas into the mashed, serve peas on the side or add on top as a garnish.

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