Chevre Mashed Potatoes with Peas and Grilled Pork Tenderloin

Idahoan Chevre Mashed Potatoes with Peas & Grilled Pork Tenderloin is showy enough for company but fast enough to put together for a weeknight dinner.

INSTRUCTIONS

1. 1Heat a gas grill, turning all the burners to high until the grill is fully heated, 10 to 15 minutes.
2. 2Put the Smithfield ®Roasted Garlic & Herb Fresh Seasoned Pork Tenderloin Filet on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes.
3. 3Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)
4. 4Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.
5. 5Preheat oven to 375°F.
6. 6Place prepared roast in a foil lined shallow baking dish. Cook for 30 minutes, then test with an instant read thermometer to reach 145 to 150°F.
7. 7When pork is done, wrap in foil and let rest 10 minutes.
8. 8While pork is resting, prepare Family Size package Idahoan® Buttery Homestyle® Mashed Potatoes following package instructions.
9. 9Blend in chevre cheese while potatoes are still warm.
10. 10Stir in mint and peas. Garnish with a few baby mint leaves.
11. 11Cut Smithfield Roasted Garlic & Herb Fresh Seasoned Pork Tenderloin Filet across the grain into 1/2-inch slices, place three pieces on skewer and serve on top of the Chevre Mashed Potatoes and Peas made with Family Size package Idahoan® Buttery Homestyle®. Use drippings from the roast to drizzle on the roast when serving.