Roast Pork Tenderloin in Creamy German Mustard Dill Sauce with Smashed Garlic Potatoes
I recently discovered a cooking show called A Taste of History, which features the chef Walter Staib as he walks you through culinary history from the 18th century in the most gorgeous historical kitchen and cooks entire meals in an open hearth. It’s pretty incredible and right up my alley! I absolutely loved learning more about other European styles of cooking that were also historically based. He likes to feature a lot of German style dishes, being a German himself, and it hit close to home for my own family’s heritage. I talk a lot on here about having Scottish ancestry, but my personal ethnicity is mostly German/Polish/Northeastern European. My father’s grandparents moved to the United States during the Second World War, so much of their Polish heritage came with them overseas and into their home cooking.
I was inspired to make my own German inspired meal, though I am certain I missed the mark in some places! This is certainly a bit more of a mixed dish than a traditional one, but it was fun to make either way with what I had on hand at home. We absolutely loved the results, and I hope that you will, too!
garlic smashed potatoes recipe:
1 1/2 lbs baby red or gold potatoes
4 tbsp salted butter
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup parmesan cheese, shredded
2 tbsp fresh parsley, finely chopped
DIRECTIONS:
Preheat your oven to 425° F.
In a large pot, bring water to a boil and boil the potatoes, whole, for about 20 minutes or until easily pierced with a fork. Drain the water.
Lightly grease a baking sheet. Spread the potatoes on the baking sheet and smash down gently with the bottom of a drinking glass.
In a small saucepan, melt the butter. Add the garlic and toss until fragrant, about 2-4 minutes. Sprinkle in the Italian seasoning, salt, and pepper and adjust seasonings to your taste.
Drizzle the butter mixture over each potato. Sprinkle the parmesan cheese equally over the potatoes. Roast in the oven for about 20-25 minutes or until the cheese is golden brown.
When slightly cooled, sprinkle with fresh parsley and flaky sea salt.
roasted pork tenderloin recipe:
2-3 lb pork tenderloin
1 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
German mustard dill sauce:
1/2 cup heavy cream
2 tbsp German stone ground mustard
1 tbsp Worcestershire sauce
2 tsp fresh dill, finely chopped
2 tsp fresh parsley, finely chopped
1 tsp fresh thyme
1/2 tsp kosher salt
1/2 tsp white pepper
DIRECTIONS:
Preheat your oven to 375° F.
Season the pork tenderloin with salt and pepper. It is best to bring the seasoned roast to room temperature for about 30 minutes to 1 hour, but this is not necessary.
In a large skillet, heat the olive oil until it shimmers over medium-high heat. Sear the tenderloin on all sides about 3-5 minutes.
Roast in the oven for about 15-18 minutes or until an instant read thermometer measure the internal temperature at around 149° F.
Meanwhile, make the mustard sauce. Heat the heavy cream in a small sauce pan until it begins to lightly boil. Stir in the mustard, Worcestershire sauce, dill, parsley, thyme, salt, and white pepper. Whisk consistently, lowering the heat to a simmer, until the sauce thickens slightly, about 5-8 minutes.
Slice the roast into 1-inch thick pieces and drizzle the creamy mustard sauce over before serving.
We happen to live close to the Amana Colonies, which was heavily influenced by the same European countries. There is a cute little meat shop and smokehouse there that sells, obviously, smoked meats and other types of local foods. One thing that they make is German stone ground mustard, and it is so delicious. I use it all of the time! I decided to incorporate that into this dish, and it turned out so beautifully. I highly recommend trying traditional German mustard, if you can find it!
Enjoy!
xoxo Kayla
