Glazed Pork Tenderloin with Mashed Potatoes
Last updated Feb 12, 2026
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Glazed Pork Tenderloin with Mashed Potatoes
Serves: 2-3
Total: 1H20M
Prep: 20M
Cook: 60M
5.0
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Recipe Preparation
- 2 lb pork tenderloin, trimmed
- ½ lb white mushrooms, sliced
- 1 lb onion, sliced
- 3–4 green onions, chopped
- 1 lb potatoes, peeled and cubed
- 1 cup milk
- 1 tbsp salt
- 1 tbsp black pepper
- 2 tbsp barbecue sauce
- 1 tbsp soy sauce
- 2 tbsp butter
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tbsp mustard seeds
- Fresh parsley, chopped (for garnish)
Recipe Instructions
1
Season the pork tenderloin with salt, black pepper, and cumin. Let rest for 5 minutes. Insert the ThermoPro TP970 TempSpike Plus into the thickest part of the meat and set the target temperature to 155°F.
2
Heat an oven-safe skillet over medium-high heat. Add a little oil, then saute the onion, green onions, and mushrooms until softened. Season with salt and pepper to taste. Remove from the skillet and set aside.
3
In a pot, cover the potatoes with water and bring to a boil. Cook until tender. Drain, then mash with butter and milk until smooth. Keep warm.
4
Preheat the oven to 350°F. Rub the pork tenderloin with paprika and a little oil. Place it in the same skillet (or on a baking sheet) and roast on the middle rack for about 20 minutes.
5
In a small bowl, mix together the barbecue sauce, soy sauce, and mustard seeds.
6
When the pork reaches 155°F, brush the sauce evenly over the surface and return to the oven for about 10 minutes, or until the glaze is set.
7
Remove the pork from the oven and let rest for 5–10 minutes before slicing.
8
Serve sliced pork alongside the mashed potatoes and sautéed vegetables. Garnish with chopped parsley.
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