Apple Glazed Pork Tenderloin and Carrots (with Roasted Garlic Mashed Potatoes

• Produce

  • 1 Bunch Carrots
  • 1 Clove Garlic
  • 1 Head Garlic
  • 1 tsp Rosemary, Fresh
  • 2 lb Yukon gold potatoes

• Canned Goods

  • 3/4 cup Chicken broth

• Condiments

  • 1 tbsp Mustard, whole grain

• Baking & Spices

  • 2 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Ghee or extra-virgin olive oil
  • 1 tbsp Olive oil, light

• Drinks

  • 1 cup 100% apple juice

• Other

  • 1 (1.5-2 lb. pork tenderloin or pork loin

Found on fashionablefoods.com

Description

Ingredients

• 1 Cup 100% Apple Juice
• 1 Tablespoon Whole Grain Mustard
• 1 Clove Garlic
• Salt & Pepper
• 1 (1.5-2 lb.) Pork Tenderloin or Pork Loin
• 1 Tablespoon Extra-Light Olive Oil
• 1 Teaspoon Fresh Rosemary, finely chopped
• 1 Bunch Carrots, peeled and sliced
• 1 Head Garlic
• Salt & Pepper
• 2 lbs. Yukon Gold Potatoes, scrubbed, peeled, and cut into uniform pieces
• ¾ - 1 Cup Chicken Broth
• 2 Tablespoons Ghee or Extra-Virgin Olive Oil, or Grass Fed Butter*

Directions

• Preheat the oven to 400º. Cut the top off of the garlic and season it with salt and pepper. Drizzle it very lightly with olive oil and wrap it up in foil. Roast the garlic for 30-40 minutes or until fragrant and soft. Set aside to cool. Place the apple juice in a small pot and bring it to a boil. Reduce it down by half – this will take around 20-25 minutes. Stir in the mustard and garlic and let it cook another few minutes while you prepare the pork. Season the pork generously with salt and pepper. Heat the olive oil in a dutch oven or cast iron pan until very hot. Sear the pork on all sides until deeply golden brown. Turn off the heat. Stir the rosemary into the glaze (the glaze will be really thin) and brush about a 1/3 of it evenly over the pork. Place the pan in the oven and set a time for 10 minutes. After 10 minutes, add the carrots around the pork and brush half of the remaining glaze over the pork. Return the pan to the oven and roast for another 10 minutes. Brush the remainder of the glaze over the pork and put it back in the oven for another 5 minutes. At this point, check the internal temperature – I take mine out at 145º and let it rest for 10 minutes before slicing and serving. If you like yours closer to well done, let it go a little longer. To make the potatoes, bring them to a boil in salted water and cook for around 15 minutes or until fork tender. Drain and return to the pot over low heat to remove excess moisture. Season the potatoes with salt and pepper and squeeze in the roasted garlic. Mash the potatoes using your preferred method (with a masher, food mill, or mixer) and slowly add in the chicken broth. You may need more or less depending on the texture you like your potatoes. I like them a bit soft and loose, so I use 1 cup of chicken broth. Stir in the olive oil or ghee (or butter if you’re not doing Whole30 or dairy-free). Serve the pork alongside the carrots and potatoes.