Lemon-Thyme Roast Pork Tenderloin with Garlic Mashed Potatoes

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork tenderloin roasted with bright lemon and fragrant thyme, paired perfectly with creamy garlic mashed potatoes for a comforting meal. This American-inspired pork recipe, ready in about 55 minutes, pairs pork tenderloin, lemon zest, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 American cuisine 520 cal/serving

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Ingredients

1.5 lbs pork tenderloin
1 tbsp lemon zest
2 tbsp fresh thyme leaves
4 garlic cloves, minced
3 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
2 lbs russet potatoes, peeled and quartered
4 tbsp unsalted butter
1/2 cup whole milk
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 400°F. In a small bowl, combine 1 tbsp lemon zest, 2 tbsp fresh thyme leaves, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp black pepper, and 1 tsp salt. Rub this mixture all over 1.5 lbs pork tenderloin.
Step 2: Place the pork on a roasting rack in a baking pan and roast for 25-30 minutes until an internal temperature of 145°F is reached. Remove from oven and let rest for 10 minutes before slicing.
Step 3: Meanwhile, place 2 lbs peeled and quartered russet potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil. Cook for 15-20 minutes until potatoes are tender.
Step 4: Drain potatoes and mash with 4 tbsp unsalted butter, 1/2 cup whole milk, and 1/2 tsp salt until smooth and creamy. Stir in 2 tbsp chopped fresh parsley.
Step 5: Slice the rested pork tenderloin and serve over a bed of garlic mashed potatoes, spooning any pan juices over the meat.