Pork Tenderloin with Smashed Potatoes and Cheddar Cheese

Pork Tenderloin with Smashed Potatoes and Cheddar Cheese

Servings: Serves 3 to 4


  • 1 lb / small white potatoes rinsed and cut evenly into about one inch square pieces
  • 1 pork tenderloin sliver skin removed
  • 3 sprigs / fresh sage leaves picked
  • 3 oz / good Cheddar cheese grated
  • 2-4 slices / prosciutto depending on their size, torn into medium size pieces


  1. Cook the potatoes in a large sauce pan of boiling, salted water with the lid on for 12 minutes, or until tender.
  2. Meanwhile, heat a 12 inch oven proof skillet or flameproof cookware on high heat. I used a copper skillet.
  3. Season the pork with sea salt and black pepper. Add 2 tablespoon of olive oil to the pan and heat before adding the tenderloin and sear, using tongs to turn regularly for about 3 minutes, or until browned on all sides.
  4. Remove the pork to a plate; toss the sage leaves into the fat in the pan for just 5 seconds, then scoop on to a plate, leaving the pan off the heat to use again.
  5. Lower the top oven shelf checking that the skillet or pan will have clearance to slide in and not be too close to the broiler. Set the broiler to high.
  6. Drain the spuds, tip into your oven proof pan along with half of the cheese, add two tablespoon of extra virgin olive oil and mash well, loosening with a splash of water, if needed.
  7. Taste and adjust seasonings then flatten and spread out to the edges. Add the remaining cheese then place the pork on top of the potatoes in the middle of the pan and broil for 10 minutes but keep an eye on things as you don’t want to burn the pork.
  8. Using oven mitts, remove the pan from the broiler to a heat safe surface. Turn the pork over and lay the prosciutto pieces around the pork on top of the potatoes. Sprinkle the crispy sage over the potatoes and then grill for 2 more minutes, or until the pork is cooked to 165 degrees on an instant read thermometer. Let the pork rest for 2 minutes, before you slice and dish up.