Sweet And Tangy Glazed Pork Tenderloin With Red Potato Mash

• 1 pound small red potatoes
• 1/3 cup 2% reduced-fat milk
• 1 1/2 tablespoons butter
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 2 teaspoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 small garlic clove, grated
• 1 (1-pound) pork tenderloin, trimmed
• Cooking spray
• 2 tablespoons grape jelly
• 2 tablespoons red wine vinegar
• 1 tablespoon minced shallots

1. Preheat oven to 500u0b0.
2. Place potatoes in a large saucepan; fill with water to 1 inch above potatoes. Bring to a boil; cook 10 minutes or until potatoes are tender. Drain; return to pan. Mash potatoes to desired consistency with a potato masher. Stir in milk, butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3. Combine remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, 1 teaspoon oil, thyme, and garlic; rub evenly over pork. Place pork on a jelly-roll pan coated with cooking spray; bake at 500u0b0 for 10 minutes. Combine remaining 1 teaspoon oil, jelly, vinegar, and shallots in a small saucepan; bring to a boil. Cook 1 minute, stirring occasionally. Brush half of jelly mixture over pork; bake at 500u0b0 for 5 minutes. Turn pork; brush with remaining half of jelly mixture. Bake 5 to 8 minutes or until a thermometer registers 145u0b0. Place pork on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Serve with mashed potatoes.
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red potatoes, milk, butter, kosher salt, freshly ground black pepper, olive oil, thyme, garlic, pork tenderloin, cooking spray, grape jelly, red wine vinegar, shallots

Taken from www.myrecipes.com/recipe/sweet-tangy-glazed-pork-tenderloin-red-potato-mash (may not work)