4.152 Pork Tenderloin with Mashed Potatoes

Cycle 4 – Item 152

6 (Thu) June 2013

Pork Tenderloin with Mashed Potatoes


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

with the Family

In Korea, the only domestically produced sour cream, by the dairy company Denmark Milk, available at large supermarkets, comes in a 970 ml container.  Although I really like the stuff, I don’t often buy it because most of it goes to waste.

For the latest tub, I did my best to use as much as I could in various applications but still had a couple cups remaining.  On a whim, the expiration date just around the corner, I googled “sour cream recipes” and found recipes featuring mashed potatoes with sour cream and chives, which makes perfect sense, as sour cream and chives are an ideal combo in a baked potato.  Unfortunately, the recipe called for too much sour cream, making the whole thing a bit too tart, but the basic idea could work with adjustment.  Anyway, the point is that I have an additional option now.

With this fancy-schmancy potato ricer that Number One Fan LJY recently gave me, the mash was the smoothest/creamiest that I’ve ever made – thanks, LJY!!  The sour cream can be seen at top right.

When I presented the dish, W thought that I was insane for serving “raw” pork.  It’s “blushing,” I explained.  Other than my portion, I had to re/over/cook the rest before she’d allow the kids to eat it.  Someday, I’ll discuss the differing views on the proper levels of pork cookedness.  For now, I’ll declare my position that medium well is thoroughly safe.


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