Kate’s Kitchen with Teens: Pork Tenderloins & Mashed Potatoes with Cranberry Sauce

Welcome to Kate’s Kitchen with Teens.

A simple sauce makes these pork tenderloins and mashed potatoes taste like heaven.

Pork + sauce

Servings: 4

What you need:

4-6 thick boneless pork tenderloins

1 tsp of cumin

1 tsp of garlic powder

1 tsp of salt

1 tsp of pepper

⅓ cup of shallots or onion

¾ c pomegranate juice (or cranberry juice)

1 tablespoon of sugar

1 tablespoon of balsamic vinegar

Run seasoning on pork. Heat pan with 2 tablespoons of olive oil. Grill pork. When cooked through, remove from pan, set aside and cover in foil to keep warm. In the same pan, grill the onions for 1 minute. Add the vinegar, juice and sugar. Stir for 5 minutes until slightly thickened. Drizzle sauce on top of pork and mashed potatoes. YUM!

MONSTER MASH POTATOES (makes 4 servings)

4 large Idaho potatoes

½ cup 1% low fat milk (+ more if needed to loosen the mixture)

½ stick butter

salt & pepper

Peel and cube potatoes. Place in a pot filled with cold water while chopping to prevent browning. Over medium heat, cook the potatoes until tender (use a fork to determine this). Drain the water, keeping the potatoes in the pot. Add the milk and butter. Whip the potatoes with a hand-held blender or a potato masher until fluffy.