Mama Mangia
Super Moderator
Honey Glazed Pork With Garlic Mashed Potatoes
2 Pork tenderloins; (1 3/4 pounds)
1/3 Cup Honey
2 Tablespoon Soy sauce
2 Teaspoon Chinese five spice powder
6 Medium Idaho potatoes; peeled and cut into 1/2−inch dice
6 Whole cloves of garlic; peeled
3 Tablespoon Butter; up to 6
3 Tablespoon Half & half; up to 6
Salt and freshly ground black pepper
4 Tablespoon Cold butter; cut into tablespoon −size pieces
Preheat the oven to 450F. Set the pork tenderloins in a roasting pan and
roast for 15 minutes. While they are roasting, in a small mixing bowl
combine the honey, soy sauce and Chinese five spice powder.
After 15 minutes, remove the pork from the oven, baste the tenderloins with
the honey sauce, lower the heat to 350 F. and return them to the oven.
Continue to roast, basting on occasion with the honey sauce, for 35 to 45
minutes or until the internal temperature reaches 155 F. on an instant read
thermometer.
In a medium saucepan, place the potatoes and garlic covered by 2 inches of
cold water. Simmer, partially covered, for 25 minutes or until the potatoes
are tender.
Drain the potatoes and return them to the pot, off the heat. Add the butter
and half and half to the potatoes (add as little or as much as you like) and
mash them with a masher or potato ricer, or puree the potatoes in a food
mill (do not use a food processor; this will turn the potatoes gummy), and
then whisk in the butter and half and half. Season with salt and pepper to
taste. Keep the potatoes warm in a double boiler until serving time or
reheat right before serving in a microwave oven.
When the pork is done, transfer the tenderloins to a cutting board. Pour the
pan and basting juices into a skillet and boil them down until 3/4 cup
remains. Remove the sauce from the heat and whisk in the cold butter,
tablespoon by tablespoon; season with salt and black pepper to taste.
TO SERVE: Cut the tenderloins, on a diagonal, into thin slices and set them
on a plate; garnish with mashed potatoes. Brush 2 to 3 tablespoons of sauce
over the pork slices.
2 Pork tenderloins; (1 3/4 pounds)
1/3 Cup Honey
2 Tablespoon Soy sauce
2 Teaspoon Chinese five spice powder
6 Medium Idaho potatoes; peeled and cut into 1/2−inch dice
6 Whole cloves of garlic; peeled
3 Tablespoon Butter; up to 6
3 Tablespoon Half & half; up to 6
Salt and freshly ground black pepper
4 Tablespoon Cold butter; cut into tablespoon −size pieces
Preheat the oven to 450F. Set the pork tenderloins in a roasting pan and
roast for 15 minutes. While they are roasting, in a small mixing bowl
combine the honey, soy sauce and Chinese five spice powder.
After 15 minutes, remove the pork from the oven, baste the tenderloins with
the honey sauce, lower the heat to 350 F. and return them to the oven.
Continue to roast, basting on occasion with the honey sauce, for 35 to 45
minutes or until the internal temperature reaches 155 F. on an instant read
thermometer.
In a medium saucepan, place the potatoes and garlic covered by 2 inches of
cold water. Simmer, partially covered, for 25 minutes or until the potatoes
are tender.
Drain the potatoes and return them to the pot, off the heat. Add the butter
and half and half to the potatoes (add as little or as much as you like) and
mash them with a masher or potato ricer, or puree the potatoes in a food
mill (do not use a food processor; this will turn the potatoes gummy), and
then whisk in the butter and half and half. Season with salt and pepper to
taste. Keep the potatoes warm in a double boiler until serving time or
reheat right before serving in a microwave oven.
When the pork is done, transfer the tenderloins to a cutting board. Pour the
pan and basting juices into a skillet and boil them down until 3/4 cup
remains. Remove the sauce from the heat and whisk in the cold butter,
tablespoon by tablespoon; season with salt and black pepper to taste.
TO SERVE: Cut the tenderloins, on a diagonal, into thin slices and set them
on a plate; garnish with mashed potatoes. Brush 2 to 3 tablespoons of sauce
over the pork slices.