Chevre Mashed Potatoes With Peas And Grilled Pork Tenderloin Food

SKIRT STEAK WITH CHEESY MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; season with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 12 to 15 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the pan.
• Meanwhile, season the steak generously with pepper and the seasoned salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook until well browned, about 4 minutes per side for medium rare (reduce the heat if necessary). Transfer the steak to a cutting board.
• Combine the milk, cheese and butter in a small saucepan over medium heat. Cook, stirring, until melted and smooth. Pour into the potatoes and mash, adding some of the reserved cooking water as needed to loosen. Stir in the white and light green parts of the scallions and season with salt and pepper. Cover to keep warm.
• Heat the peas as the label directs. Slice the steak and divide among plates along with the mashed potatoes. Top the potatoes with the peas and scallion greens. Serve with steak sauce.

CHEVRE MASHED POTATOES WITH PEAS AND GRILLED PORK TENDERLOIN

Steps:

• Prepare pork tenderloin first (recipe below).
• While pork is resting, prepare Idahoan® Baby Reds® Flavored Mashed Potatoes following package instructions.
• Blend in chevre cheese while potatoes are still warm.
• Stir in mint and peas. Garnish with a few baby mint leaves
• Serving suggestion: Instead of blending peas into the mashed, serve peas on the side or add on top as a garnish.
• Mix together the garlic powder, chili powder, Italian seasonings, pepper and salt. Rub the seasonings all over the tenderloin. Or, season to taste with another flavoring of your choice. Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
• Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
• Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
• Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into ½-inch slices and serve immediately.
• Preheat oven to 375°F.
• Place prepared roast in a foil lined shallow baking dish. Cook for 30 minutes, then test with an instant read thermometer to reach 145 to 150°F.
• When pork is done, wrap in foil and let rest 10 minutes.
• Cut across the grain into ½-inch slices, place three pieces on skewer and serve on top of the Idahoan® Chevre Mashed Potatoes with Peas. Use drippings from the roast to drizzle on the roast when serving.

GRILLED PORK TENDERLOIN AND CURRY POTATO SALAD

Steps:

• For the curry potato salad: Cube the potatoes and boil them in salted water until they are fork-tender, 10 to 12 minutes. Remove and drain.
• Combine the mayonnaise, Dijon and relish in a large bowl. Add the onion, bell pepper, and green onion and toss gently to combine. Add some salt, pepper, curry powder and garlic powder to taste. Add a few dashes of vinegar, then the potatoes. Combine, then top with the chopped egg and sprinkle with cayenne.
• For the pork: Prepare a grill for medium heat.
• Mix together the paprika, cayenne, garlic powder, mustard, onion powder, oregano, sugar, thyme and 1 tablespoon each of salt and pepper in a small bowl. Rub the mixture all over the pork tenderloins. Grill until the internal temperature reaches 145 to 150 degrees on an instant-read thermometer, 15 to 20 minutes. Let the meat rest for 10 minutes before carving.
• Serve the pork with the potato salad.

CHIPOTLE-CHEVRE MASHED POTATOES

Steps:

• Put potatoes, garlic cloves and salt into a large pot and cover with cold water.
• Bring to a boil, then turn down heat and simmer uncovered until potatoes are completely softened, but not falling apart.
• Drain potatoes and garlic, then put cooking pot back on the heat.
• Allow heat from burner to evaporate liquid. Add potatoes and garlic, and stir, allowing the burner to evaporate some excess moisture.
• Remove from burner, turn off heat, and add butter, chipotle, chives and chevre.
• Mash with a potato masher or hand-held mixer, until a soft puree is formed.
• After mashing, add whatever milk is necessary to whip the potatoes into a fine, light mash. Add salt and pepper to taste, and serve immediately.