Spice Rubbed Pork Tenderloin with Peppercorn Gravy and Creamy Whipped Mashed Potatoes

You could put this gravy on my left leg and I would happily eat it.  The tenderloin is a lean cut of meat but this is still incredibly juicy.  Let’s talk taters.  These are creamy dreamy.  The onions and garlic add tons of flavor and whipping them makes them super light and smooth.  Slather the leftover gravy on some hot flaky biscuits, or on some fried chicken, or on your left leg, whatever floats your boat.

Photography by Sophie Marie Creative


Mashed Potatoes

  • 3 pounds yellow potatoes; peeled and quartered
  • 1/4 cup olive oil
  • 1/4 cup salted butter
  • 1/2 onion; finely diced
  • 3 cloves garlic; finely minced
  • 1/2 cup half and half


  • 2 pound pork tenderloin
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon ground thyme
  • 1 teaspoon ground chipotle chili powder (regular chili powder is fine too)


  • 4 tablespoons salted butter
  • 4 tablespoons flour
  • 2 tablespoons whole peppercorns (roughly smashed so they’re not whole)
  • 1/2 cup chicken broth
  • 2 cups half and half
  • 2 cups milk


  1. For the mashed potatoes, put the olive oil, butter, onion, and garlic into a small sauce pan and heat over low heat until the onions are soft and translucent, about an hour.  Season with salt and pepper.  Boil the potatoes in salted water until cooked, about 20 minutes, then drain.  Put the hot potatoes into a large bowl along with the half and half and warm onion and oil mixture.  With a hand mixer whip the potatoes until smooth.  Taste and see if they need any more salt and pepper then serve hot.
  2. Preheat the oven to 400 degrees.  In a bowl, add all of the spices for the pork and mix well.  Rub the spices onto the pork loin.  In a large pan over medium high heat, add a little oil or cooking spray then brown the pork on all sides.  Bake the pork for 30-40 minutes or until the internal temperature is about 145 degrees.  Rest for about 10 minutes before slicing.
  3. In the large pan you used to brown the pork, add the butter for the gravy to the drippings and heat over medium heat.  Once melted add in the flour and cook for a couple of minutes.  Add in the pepper, chicken broth, half and half, and milk.  Whisk and cook until everything is combined and smooth.  Serve warm.


One Comment Add yours

  1. mistimaan says:

    Nice recipe

    Liked by 1 person

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