Balsamic Dijon Pork with Roasted Broccolini and Smashed Potatoes

Tired of dry overcooked or under cooked pork? Look no further. This recipe, coming from Plated, looks fancy but is really easy to cook and cooks the pork perfectly.

Balsamic Dijon Pork with Roasted Broccolini and Smashed Potatoes

Cut up potatoes and put in pot:

Toss broccolini with olive oil, garlic and onion powder:

Take pork out of marinade and into medium high pan:

Drain and Smash potatoes:

All finished:


Laziness Level: 1005274_10152941974945434_899904053_n 1005274_10152941974945434_899904053_n

Prep Time: 10 min

Cook Time: 25 min

Serves: 2


  • 12 oz pork tenderloin


  • 8 stalks broccolini
  • 1TBSP garlic powder
  • 1 TBSP onion powder
  • 1 TBSP Olive Oil


  •  3/4 lb red potatoes
  • 1 TBSP Garlic Powder
  • 2 TBSP olive oil
  • 1/8 plain non-fat greek yogurt


  • 1/3 cup balsamic vinegar
  • 2 TBSP Dijon Mustard
  •  3 cloves garlic, minced
  •  4 sprigs fresh rosemary


1.  Cut pork into 1/2 inch pieces. Place in a resealable bag. Add garlic, balsamic vinegar, dijon mustard and rosemary leaves take off of stem. Marinate in fridge for 10 minutes to 2 hours.

2. Preheat oven to 425 degrees. Cut potatoes into quarters and add to large pot. Add water so that is just covers the potatoes. Place on burner at high heat and bring to a boil. Reduce to medium high and at a slow boil, cook potatoes until fork tender about 10 minutes. Once done, drain potatoes and mash till there are no large lumps left. Add 2 TBSP olive oil to potatoes along with 1 TBSP garlic powder, pinches of salt and pepper and 1/8 cup plain greek yogurt. Mix until evenly distributed.

3.  Meanwhile, cover a baking sheet with aluminum foil. Toss broccolini with 1 TBSP olive oil, salt, pepper, garlic  and onion powder. Place in oven and cook until bright green and tender, about 12 minutes.

4. While the broccolini is cooking, place pan over medium high heat and add 1 TBSP of olive oil. Add pork pieces and cook  about 4 minutes per side or until completely cooked through.


Adapted from Plated Recipe

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