Rosemary and Garlic Pork Tenderloin with Red Mashed Potatoes and Green Beans

You will need:

• Pork tenderloin (plain, no pre seasoning)
• Garlic
• Rosemary (dry is fine, but fresh is better!)
• Red Potatoes
• Sour Cream
• Green Onion
• Salt 
• Pepper
• 1 whole stick of Butter
• Milk
• Fresh string beans (green beans)

Pork Tenderloin:

Place tenderloin fat side down in a shallow baking dish.  With a small knife, puncture the tenderloin until the knife is touching the bottom of the pan. Twist the knife about 5 times all the way around forming a hole . Do this about 6 times through the tenderloin, but spaced evenly throughout. After filling the holes, bake in the oven at 350 degrees for 45 minutes. After 45 minutes, take out of oven and cover with tinfoil until ready to serve. 

Rosemary Garlic filling: Crush 6 medium -large size garlic cloves. I find it easiest to dice the garlic, then smash it against the cutting board with the side of my knife, making a paste.  In a small bowl, add dry rosemary until the mixture looks like equal parts.  Fill the 6 holes with the garlic and rosemary mixture. *If using fresh rosemary, just fill 3/4 of hole with garlic, and stuff a fresh sprig of rosemary on top.  * Also, save a small amount of garlic paste (*without the rosemary/about a quarter size) for the Green beans.

Red Mashed Potatoes:

Cut potatoes into approx.  1 inch by 1 inch pieces for faster cooking. Boil until potatoes are tender. Drain all water and transfer to a pan that you can use a hand mixer with. (Don't use your non stick coated pans!)  Throw in the whole stick of butter except one tablespoon. (Keep that for a little later) Add 1/4 cup milk, pepper and salt to taste. Mix with a hand mixer until potatoes are smooth. Skins will not break down all the way, that is ok. Add a couple heaping spoons full of sour cream and as much green onion as you like. Give it one more quick mix, and serve while its still hot!

Green Beans:

Remove the stem end of each bean and put into a deep frying pan. Cover beans with water and lightly boil for approx 15 minutes until beans are tender. Drain all water and add 1 tablespoon butter and garlic paste to the pan. Bring the heat up to melt the butter and toss the beans.