Pork tenderloin with pistachio crust and mashed potatoes with mastiha

Place the potatoes in a heavy saucepan. Cover with cold water. Boil the potatoes over medium-high heat until they are tender when pierced with a fork, about 40 minutes. Drain them and reserve 1 ½ cups of the cooking water.
While the potatoes are boiling, prepare the pork: Preheat the oven to 180°C. Pat the tenderloin dry and season with salt and pepper. Place the pistachios, mint, oregano or marjoram, garlic, and orange zest in a food processor and pulse until finely chopped. Transfer the mixture to a plate.
Roll the tenderloin in the pistachio mixture, pressing to coat well. Heat the olive oil in a large heavy skillet and sear the tenderloin until browned, about 3 minutes.
Transfer the tenderloin to a shallow baking pan and roast for 30–45 minutes or until a thermometer inserted diagonally into the meat (at least 5 cm deep) reads 70°C. Remove from the oven, let rest for 10–12 minutes, then slice.
While the pork is roasting, prepare the mashed potatoes: Return the boiled potatoes to the warm saucepan. Add a pinch of salt, some milk, and some mastiha-infused olive oil and begin mashing the potatoes with a potato masher. Continue adding milk and olive oil gradually, mashing as you go, until the potatoes become smooth and creamy. Season with salt and pepper. Serve the mashed potatoes alongside the pork tenderloin and drizzle with the pan juices.

€4,15

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