What kind of potatoes go with pork tenderloin?

I just put a behemoth pork tenderloin into the slow cooker with some thyme, rosemary, and lime slices. What kind of potatoes would you do? We're not big rice eaters here so that's not really an option.

I like potato wedges seasoned with salt and rosmary, then roasted at about 450 until crisp and done! Yummy!

Garlic mashed are huge in our house.. and they go w/almost anything.

Hmmm... guess I'll have get going on them soon either way!

OK, this is giving me the giggles. Years ago I read a newpaper article telling about a study that had been done on which variety of potato is best for which use (soup, mashed, baked, au gratin, etc.) and for every single use they recommended the idaho potato. Then at the bottom, it said the study had been done by the university of idaho.

Scott and I still will say, hmm, we're going to bake the potatos, right? Better get idahos... unless you were planning on mashing them. Cause if you were, we'd need idahos.

LOL! Up here they're all PEI potatoes!

thebigscott wrote:OK, this is giving me the giggles. Years ago I read a newpaper article telling about a study that had been done on which variety of potato is best for which use (soup, mashed, baked, au gratin, etc.) and for every single use they recommended the idaho potato. Then at the bottom, it said the study had been done by the university of idaho.

Scott and I still will say, hmm, we're going to bake the potatos, right? Better get idahos... unless you were planning on mashing them. Cause if you were, we'd need idahos.

You know what's funny? When I lived there all we could ever find were Maine potatoes! LOL

haha! we do the wedges too but my favorite is garlic mashed. parsley is a fine addition also.

I like scalloped with pork loin.....

or roast potatoes which are simlar to wedges....I put all the chopped potatoes in a ziploc....dont worry no buzz here...for real....pour some olive or veggie oil, some lawrys season salt, pepper and a little italian dressing for a kick dump them on the tray and cook till almost crispy....

or my favorite roast potatoes......use a nice curry powder, salt and a dash of vinegar and bake like all the rest.......

not kid friendly but you can add cumin seeds and they get crispy and yummy.

I LOVE POTATOES

you can also have your butcher buttefly the tenderloin and stuff it with all your ingredients, then truss it bake and everyone is amazed how pretty it is.....really easy too.

I definitely agree, garlic mashed potatoes... go with anything! even hamburgers. No gravy required

ironically enough I have a huge tenderloin roasting in my oven right now but I stuffed it with orange marmalade, green onions, dried apriocts, herbs de provence, salt, pepper, lemon zest, olive oil and coated the darn thing with honey mustard......

I never really make them the same - just shove it all in

Rebecca1340 wrote:I just put a behemoth pork tenderloin into the slow cooker with some thyme, rosemary, and lime slices. What kind of potatoes would you do? We're not big rice eaters here so that's not really an option.

So, what did you end up going with?

We ended up with plain old mashed with butter. I think rice would have been better with the citrus I used in the pork, but dh would have been the only one to actually enjoy that!

We southern-born cooks serve sweet potatoes with our pork and would have definitely served rice.

The citrus goes splendidly with sweet potatoes. I even use lemon in mine.

Your recipe sounds so good. It reminds me of a Chef Paul Prudhomme recipe.

Thanks! I just opened up the fridge and saw that I had some limes that were leftover from the last case of Corona that needed to be used up and went from there. It turned out really well. I've got half of it in the freezer for a quick meal one night.