Pork Medallions with Horseradish Mashed Potatoes

Pork Medallions with Horseradish Mashed Potatoes

Serves 6

 5 medium potatoes, peeled and quartered
 1 teaspoon salt, for potatoes
 4 cups water
 1 cup whole milk
 2 tablespoons white horseradish
 2 tablespoons chopped parsley
 1/4 cup butter, softened
 1/2 kilo pork tenderloin, sliced into rounds 1-inch thick
 1/2 teaspoon black pepper
 1 teaspoon salt, for pork
 2 tablespoons corn oil
 2 tablespoon balsamic vinegar
 1 tablespoon sugar
 1 tablespoon cornstarch
 1/2 cup water
 1/2 cup seedless grapes, cut in half

In a pot, combine potatoes, 1 teaspoon of the salt, and water. Cover and cook about 20 minutes or until potatoes are tender. Drain potatoes.

In a bowl, combine cooked potatoes, milk, horseradish, parsley, and butter. Mash together, using a potato masher, until mixture is smooth and well combined. Keep warm.

Season pork with pepper and remaining salt. In a skillet, heat oil and cook pork over medium heat about 3 minutes each side or until pork is just cooked through. Remove from skillet and set aside.

In a small bowl, combine vinegar, sugar, cornstarch and water. Mix well until cornstarch dissolves.

Pour vinegar mixture into the same skillet, Cook over high heat until mixture boils and thickens slightly. Reduce heat and let simmer about 1 minute. Stir in grapes and heat through.

To serve:
Pour sauce over pork tenderloin. Serve with warm mashed potatoes.

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