Potato Puree Ingredients:
10-12 small Yukon gold potatoes, peeled and cooked
1/3 c. shredded smoked Gouda cheese
2 Tbs. reduced fat sour cream
1 tsp. garlic salt
1 1/2 tsp. chives (I used freeze dried)
1/2 tsp. fresh cracked pepper
Combine the above ingredients together in a food processor and pulse until you reach a smooth consistency. Set aside.
Pork Tenderloin and Sauce Ingredients:
1 Tbs. olive oil
1 1/2 lb. pork tenderloin
2 Tbs. butter
1/4 c. finely chopped shallots
3 garlic cloves, minced
1 1/2 Tbs. flour
1/2 c. ginger beer
2 c. chicken broth, low sodium
1/4 c. milk, 1%
Preheat the oven to 390 degrees. Season the pork with salt and pepper. Heat the olive oil in an oven proof skillet over high heat. Sear on all sides until browned. Place in the oven for around 35 minutes. Remove the pork from the skillet and cover with foil.
To make the sauce, melt the butter in the same skillet that the pork cooked in, with the juices. Add the onion and garlic, cook for 2 minutes until soft. Add the flour and mix together. Add the ginger beer, cook for about 1 minute. Add in the chicken broth and whisk until dissolved. Bring to a simmer and cook until the liquid reduces to about half of the amount.
Add the milk and mix. Return the pork to the skillet and simmer for 1-2 minutes until the sauce thickens like a gravy. Transfer the meat again to a cutting board and slice. Serve with the potato puree, and top with the onions and gravy. I also served mine with a side of roasted beets (check out the recipe in another blog post!). Top with chives if you are antsy for some color like I was.