Roasted Poblano & Garlic Pork Tenderloin, with mushy peas & tomatoes

Begin with room temperature pork tenderloin. 

Preheat the oven to 400.

Place oven safe skillet in oven while it is preheating.

Season pork tenderloin with salt and pepper on all sides (about ¼ tsp salt & ¼ tsp pepper )

Take skillet out of oven with a mitt (be careful not to burn yourself)

Turn stove top to medium-high

Add 1 tbsp slice of butter in the pan

Add Pork Tenderloin and brown each side of the pork tenderloin for 1 minute each side. Three minutes total stove top.

Add skillet with pork tenderloin back in the oven for 10 minutes

Bring a small pot of water to boil

Salt the water with a generous pinch of salt

In a small pan, heat up butter and chopped up garlic for one minute and a half

Then, add the ¼ cup milk. Simmer on low uncovered

Once the water is at a boil, add the peas until they float

Drain peas

In a food processor, add peas, add milk mixture. Season with a pinch of salt and pepper

Turn on and blend until smooth. Like the consistency of mashed potatoes

Take pork out of oven and it should be a perfect medium (135 degrees F in the center)

Set aside to rest for 5 minutes before  slicing.