Pork Tenderloin (gf) Recipe
Edamame succotash, wasabi mashed potatoes, finished with anticucho sauce
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Ingredients
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Pork Tenderloin
Edamame Succotash
Wasabi Mashed Potatoes
Method
Pork Tenderloin
- 1
- 2
Sear the Pork
In a hot skillet over medium-high heat, sear the pork on all sides until browned, about 3-4 minutes per side.
- 3
Roast the Pork
Transfer the skillet to the preheated oven and roast for 20-25 minutes until the internal temperature reaches 145°F (63°C).
- 4
Rest and Serve
Remove from the oven, let the pork rest for 5 minutes, then slice and drizzle with anticucho sauce before serving.
Edamame Succotash
- 5
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add chopped shallots and cook until translucent, about 2-3 minutes. Then add diced red bell pepper and sauté for an additional 3 minutes.
- 6
Add Edamame and Corn
Stir in the edamame and corn kernels. Season with salt, black pepper, and thyme. Cook for 5-7 minutes, stirring occasionally until heated through.
- 7
Combine and Serve
Once cooked, remove from heat and serve alongside the sliced pork tenderloin.
Wasabi Mashed Potatoes
- 8
- 9
Mash Potatoes
Drain the potatoes and return to the pot. Add butter, heavy cream, wasabi paste, salt, and black pepper. Mash until smooth and creamy.
- 10
Adjust Seasoning
Taste and adjust seasoning if necessary. Serve the wasabi mashed potatoes alongside the pork and succotash.
