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Make Ahead Sour Cream Mashed Potato Casserole

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The beauty of this make ahead sour cream mashed potatoes recipe is that its perfect for busy holiday meal plans. Simply stated, this recipe can be a life saver. Make up to 2 days ahead of time, then bake in the oven. Sour Cream mashed potatoes with chives and plenty of butter make this a family favorite side dish.

Sour cream mashed potatoes baked in a casserole dish.

About This Recipe

I used to be such a mashed potato purist. Surely there couldn’t be any reason to fiddle with such a perfect side dish. Potatoes that have simply been mashed to a fluffy delight, topped with a pat of butter or better yet gravy. Perfection.

Cue this Make Ahead Sour Cream Mashed Potatoes Recipe.

Here’s what you’re going to love about this recipe:

  • It’s great for entertaining.
  • The make ahead factor frees up burner space on your stove-top.
  • You’re not laboring over a big pot of potatoes wielding a potato masher while your guests are waiting for dinner.
  • And, the potatoes are mashed with butter, sour cream and chives = fabulous with flavor.

It gets even more genius. Besides its deliciousness, it can be made the day before, or even two. Cook the potatoes, assemble the casserole, wrap tightly and store it in the refrigerator.

When dinnertime comes, dust it with the cheese, butter and bread crumbs and toss it in the oven.

So if you’re looking for a make ahead mashed potato recipe, take a look at this one:

What Goes Into This Recipe

Ingredients for sour cream potatoes mashed potato casserole.
  • Potatoes. Yukon Gold potatoes come with their own buttery flavor and texture. Perfect for mashed potatoes.
  • Kosher Salt: Why do so many recipes call for Kosher Salt as opposed to Sea Salt or table salt? Chefs, including myself, like Kosher salt for its pure salt flavor.
  • Sour Cream and Chives: Why not add your favorite baked potato toppings into a mashed potato casserole?
  • Parmesan Cheese: Parmesan adds a sharp nutty flavor to this mashed potato casserole. A lovely addition to the flavor of the crunchy bread-crumb topping.
  • Panko Bread Crumbs: Who doesn’t love a little crunch on their favorite casserole. Panko bread crumbs have a crisper texture that finer grain varieties. They’re less likely to soak up oil or grease, keeping them light and crispy.

How To Make Sour Cream Mashed Potatoes

With just a few easy steps, you’re on your way to this convenient side dish

Cubed yukon gold potatoes ready to be boiled for mashed potatoes
  • Step 1: Cook the potatoes. Add 4 quarts of water to a large soup pot. Cut the potatoes into chunks and add them to the water. Bring them to a boil and cook for about 20 minutes or until potatoes are tender.
Mashing cooked yukon gold potatoes.
Mashed potatoes in a casserole dish.
  • Step 2: Mash the potatoes. Drain water from the potatoes and in the same pot, mash potatoes with the butter, sour cream, reserved starchy potato water, salt and pepper. Stir in the chopped chives.
  • Step 3: Add the mashed potatoes to your favorite casserole dish that’s been greased with butter, or sprayed with non-stick spray, like PAM.
Covering sour cream mashed potatoes with plastic wrap.
Making crunchy panko topping for sour cream mashed potatoes.

  • Step 4: Store the casserole: If you’re making this casserole a day or so ahead of time, at this point, cover the casserole with plastic wrap and place in the refrigerator.
  • Step 5: When ready to bake, Pepare The Crunchy Topping: In a small bowl, combine the bread crumbs with melted butter and grated Parmesan Cheese.
Sour cream mashed potatoes in a casserole dish ready to bake.
  • Step 6: Bake and Serve: Remove the plastic wrap from the potatoes. If the potatoes seem stiff, pour a little milk over the potatoes and using a fork, gently incorporate the milk. Sprinkle on the bread crumb topping and bake.

FAQ’s and Expert Tips

What are the best potatoes for mashing?

Yukon Gold Potatoes are a medium starch potato. When cooked, they don’t become mushy or watery, which are qualities that can ruin mashed potatoes.

Can I use Progresso Plain or Italian Bread Crumbs?

Yes. And actually the Italian bread crumbs will bring a complimentary flavor to this mashed potato casserole. The consistency of this finer product will soak up more of the butter, so you will need to add an additional ⅛ cup to the instructed ⅔ cup called for in this recipe.

Can I use a different cheese than Parmesan?

Absolutely. Parmesan is a dry salty cheese, which adds to the panko to form that crunchy topping. So if substituting you might want to think about swapping out Parmesan for another dry cheese. White cheddar would work well here. And even though it’s a softer cheese, Swiss Cheese would bring a nice flavor profile to this recipe. Play around with different cheeses, make this mashed potato casserole recipe your own.

Do I need to peel the potatoes?

If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potato. (Source: Idaho Potato Commission)

Tips For Success

  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.

Storage

  • Cover any left over mashed potatoes with plastic wrap. They’ll keep in the refrigerator for 4 days.
  • To Reheat: Warm in the microwave in 30 second increments at 50% power. Stir as you warm to distribute heat.

Serving Ideas

Since I usually make this recipe during the holidays, here are some main course showing recipes to consider:

Recipe for Make Ahead Sour Cream Mashed Potatoes

The end result? A creamy mashed potato casserole with a sour cream and chives flavor and a crunchy Panko Parmesan topping that’s simply irresistible.

More Potato Recipes For Entertaining

And if you’re looking for more side dish recipes don’t miss my Side Dish Category. You’ll find lots of supporting actor ideas, including the most popular potato side dish recipe on my site for Savory Cast Iron Skillet Potatoes.

Sour cream mashed potatoes baked in a casserole dish.
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5 from 2 votes

Make Ahead Sour Cream Mashed Potatoes

A make ahead mashed potato casserole for the holidays or for entertaining.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 472kcal
Author: Lea Ann Brown

Ingredients

  • 14 tablespoons unsalted butter softened, and more for the pan
  • 6 pounds Yukon Gold potatoes peeled and cut into chunks
  • 2 tablespoons plus 1 teaspoon kosher salt
  • 2 cups sour cream
  • ¾ cup starchy potato water (reserved water the potatoes have been cooked in)
  • 1 teaspoon black pepper
  • 6 tablespoons finely chopped chives
  • ⅔ cup panko bread crumbs
  • ⅔ cup grated Parmigiano-Reggiano cheese

Instructions

  • Lightly grease a 9-inch-by-13-inch baking pan.
  • In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. You can tell when potatoes are done, if when pierced with a fork they break in half. Drain, reserving a cup of the starchy water that potatoes cooked in.
  • Mash potatoes with 10 tablespoons butter, sour cream, ½-3/4 cup starchy potato water (just enough to get a creamy, not dry texture), 1 teaspoon salt, and pepper. Stir in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover with plastic wrap and refrigerate for up to three days. Even if your casserole dish has a lid, use plastic wrap. It will better seal in the moisture and keep the potatoes from drying out.
  • In a small bowl, melt the remaining 4 Tablespoons butter in the microwave in 15 second increments. combine butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
  • Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake, uncovered until golden and crisp, 30 to 40 minutes.
  • Garnish with additional chives, or fresh thyme works nicely here. Serve directly from the casserole pan, or spoon into your favorite special serving dish.

Notes

Tips for Success:
  • Don’t be afraid to add additional milk depending upon your preference for texture. Plus, the potatoes may stiffen during storage.
  • Don’t skip using the starchy reserved potato water. That starchy water will help make those mashed potatoes even creamier.
  • I recommend using full fat sour cream for the best flavor and texture. However, low fat sour cream will work well here.
  • If you’re using the recommended Yukon Gold potatoes for this recipe, their skins are tender. You can choose to peel or not peel these potatoes. After all, the potato skins have more nutrients than the interior of the potatoes.

Nutrition

Calories: 472kcal | Carbohydrates: 54g | Protein: 10g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 65mg | Sodium: 206mg | Potassium: 1225mg | Fiber: 6g | Sugar: 4g | Vitamin A: 841IU | Vitamin C: 55mg | Calcium: 169mg | Iron: 3mg

Make Ahead Sour Cream Mashed Potatoes …. It’s Whats for a Holiday Side Dish

How To Cook Roasted Purple Potatoes with Garlic and Thyme

By 5 Comments

The intense color of these purple potatoes roasted with garlic makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor. I’ve added some roasted green chile peppers for a little kick of spice. Give ’em a try.

Purple roasted potatoes with garlic, thyme and green chile peppers

Table of contents

About This Recipe

I simply can’t resist grabbing a few pounds of eye-catching purple potatoes every year at my local farm stand market. Their fun intense color is irresistible and they always make a showy unique side dish.

Purple potatoes are a medium starch potato like Yukon Gold potatoes. A medium starch potato that holds up well and holds their shape for one of our favorite ways to cook potatoes, roasting them.

They are popular in South America. They hail from Bolivia and Peru. Purple potatoes may be labeled as Purple Majesty, Purple Viking or Purple Peruvian. At the stand where I purchased these the sign simply indicated “Purple Potatoes.

The secret to get the most out of the flavor, is to fine chop the garlic, use lots of small pieces of fresh thyme sprigs, and spice things up by stirring in some chopped roasted green chile peppers at the end.

It’s an easy recipe, let’s take a look at how to cook purple potatoes roasted with garlic and thyme.

Why You’re Going To Love Cooking with Purple Potatoes

  • Roasting potatoes is an easy peasy side dish.
  • You don’t have to peel purple potatoes, that saves time. And the peels are totally edible.
  • Purple potatoes are healthier than white potatoes.
  • The spices added to this recipe will knock your socks off.
  • They add a pop of color to your plate. They’ll add some pizzaz to a chicken entree.

Ingredients You’ll Need

Cooking is always an easier proposition when we practice mise en place. Always gather and measure ingredients before starting any recipe.

Ingredients for purple potatoes roasted with garlic and chile peppers

Here’s what you need for this roasted purple potato recipe.

  • Purple Potatoes. When you can find them, give them a try. I usually have luck at my farm stand market. If you can’t find purple potatoes, Yukon Gold potatoes will work just fine for this recipe.
  • Fresh Garlic. When using garlic to flavor recipes that are cut into small pieces, like these purple potatoes, use a mini-chopper to chop it fine. That way you’ll be able to coat more of the surfaces of the potatoes to infuse more of that garlic flavor into each piece.
  • Fresh Thyme. I grow fresh thyme every Summer. I usually grow Lemon Thyme which will add a hint of citrus to this recipe. Use fresh French thyme or even dried thyme.
  • Olive Oil: Oil is essential in this recipe not only to coat the potatoes for browning purposes, but the fat in olive oil will also help infuse flavors into the potatoes.
  • Chile Peppers I’ve used roasted Pueblo Chile Peppers grown here in Colorado. They’re Mirasol peppers which are medium in heat. You can use roasted Hatch Chile Peppers, or even the canned chile peppers from the grocery store. Or even a sprinkle of New Mexico Red Chile Powder.

How To Cook Purple Potatoes

This recipe is so easy.

Purple potatoes roasted with garlic and thyme
  • Just cubing the potatoes in small pieces allows them to roast quickly in the oven.
  • Toss them with olive oil, garlic, thyme and chopped chile peppers.
  • Add them to a sheet pan and in under 30 minutes you have a unique side dish.

More Questions You May Have About Purple Potatoes

Are purple potatoes healthier than regular potatoes?

Purple and red potatoes are packed with antioxidants, fiber and potassium.
blood sugar. Eating purple potatoes instead of white potatoes is a good move when watching your blood sugar. While the starch in purple potatoes increases blood sugar, it does so to less of an extent than the starch in the yellow or white varieties. Source: Healthline

Do You Have To Peel Purple Potatoes?

I rarely peel potatoes, unless I’m using thick skinned russet potatoes for a more delicate recipe like Oven Home Fries. But just like any other potato the skins of purple potatoes are completely edible.

What Do Purple Potatoes Taste Like?

Do purple potatoes taste different? They taste very similar to any other potato, except slightly nuttier tone.

Serving Suggestions

Recipe Variations

Want to shake things up? Here are some recipe variations.

  • Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
  • Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers.
  • Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.

More Popular Potato Recipes

If you like potatoes as much as we do, take a look at these potato recipes.

And if you’re a potato fan like us, or looking for more side dish ideas, don’t miss my Side Dish Category, you’ll find lots of great ideas, including the most popular on my site for Broccoli Cheez Whiz Rice Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roasted purple potatoes.
Print Recipe
5 from 1 vote

How To Cook Purple Potatoes With Garlic

The intense color of these purple potatoes makes them a unique side dish. Roasting them in olive oil with garlic and thyme infuses them with a beautiful savory flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 313kcal
Author: Lea Ann Brown

Ingredients

  • 2 pounds purple potatoes
  • 3 cloves garlic chopped in a food processor
  • 8 sprigs fresh thyme or ½ teaspoon dried thyme
  • 4 tablespoons extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • 4 ounces roasted chile peppers canned, or three large chile peppers, roasted and cleaned

Instructions

  • Get that oven nice and hot so these purple potatoes will turn out nice and crispy. Preheat oven to 400 degrees.
  • To get the garlic in very small pieces, use a mini-chopper. Just peel three cloves of garlic and give them a few whirls in the chopper. Use a rubber spatula to scrape the pieces out.
  • Prep the Sheet Pan Either spray a sheet pan with PAM or using a basting brush, brush the pan with olive oil.
  • Simply wash and scrub the purple potatoes with a vegetable brush. Cube the potatoes in 1" pieces. Set aside.
  • Combine all the Seasonings Pour the cubed purple potatoes into a large mixing bowl. Add the garlic, thyme sprigs, salt and pepper and olive oil. Toss well to coat and combine.
  • Add the potatoes to Sheet Pan Pour the potatoes onto the sheet pan and distribute them in a single layer. PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.
  • Roast the potatoes for 20 to 25 minutes, or until browned and tender, occasionally turning.
  • Move the potatoes to a large serving bowl and stir in the chopped roasted green chile peppers.
  • Garnish with fresh thyme sprigs.

Notes

About Chile Peppers: Prepare the Chile Peppers I always have a stash of roasted Hatch or Pueblo Chile Peppers in the freezer. Simply thaw, remove most of the charred black skin from the peppers. Remove tops and seeds and rough chop. 
 
Variations
Combine equal amounts of red potatoes, white or gold potatoes, and purple potatoes to make about 2 pounds. This is nice for a 4th of July side dish recipe.
Root Vegetables With Purple Potatoes: Use 1 pound of purple potatoes, 1 pound red-skinned potatoes, 2 small peeled and cut-up turnips, and ½ to 1 cup of rough chopped carrots. Add 1 onion, cut into wedges, and add fresh parsley in place of the thyme. Omit the chile peppers
Rosemary Roasted Purple Potatoes: Replace the thyme with 2 teaspoons fresh chopped rosemary. Omit the chile peppers if using Rosemary.
PRO TIP Heat the sheet pan in the oven for about 10 minutes before adding the potatoes. That hot pan will give you a jump start on crisping the outside of the potatoes.

Nutrition

Calories: 313kcal | Carbohydrates: 43g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Sodium: 563mg | Potassium: 976mg | Fiber: 6g | Sugar: 3g | Vitamin A: 95IU | Vitamin C: 53mg | Calcium: 39mg | Iron: 2mg

Roasted Purple Potatoes with Garlic and Thyme, It’s What’s for a side dish

Pork Tenderloin Medallions with Bourbon Peach Sauce

By 5 Comments

These Pork Tenderloin Medallions are made by pan searing a whole pork tenderloin, which is finished in the oven, then sliced into tender, juicy medallions and served with a sweet-tart bourbon peach sauce. I’ve been making this version during Colorado peach season for years, and fresh Colorado peaches make the sauce especially delicious with the mild, savory pork.

Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash

Quick Look: Pork Tenderloin Medallions with Bourbon Peach Sauce

  • 🧁 Serves: 4
  • ⭐ Features: Fancy But Not Fussy ✓ One Pan ✓ Bold Flavor ✓
  • ⌛️ Prep Time: 15 minutes
  • 🍪 Cook Time: 30 minutes
  • 🕑 Total Time: 45 minutes
  • 👩‍🍳 Skill Level: Beginner
  • 🏆 Why make THIS version? Searing the tenderloin whole keeps the pork juicy and beautifully browned, while a sweet-tart bourbon peach sauce makes every bite irresistible.

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When Colorado peaches arrive at our farmers markets, I start thinking about ways to use them beyond desserts. This pork tenderloin is one of my favorite ways to put them to work in a savory dish. I’ve made this recipe throughout Colorado peach season for over 10 years, and the combination of sweet peaches, bourbon and tangy cider vinegar remains one of my favorite pairings with pork. To learn more about Colorado Peaches, including when they’re in season and how to choose and store them, see my guide on Colorado Palisade Peaches.

And my preferred method of searing the tenderloin whole before finishing it in the oven and slicing it into medallions.

Why You’ll Love This Recipe

  • Easy One Pan: This recipe starts with a whole pork tenderloin. Once cooked and then sliced, it’s much much easier than cooking pre-sliced individual pork medallions. And the pork and peach sauce cook in the same skillet.
  • Oven finished: This recipe starts stove-top for a beautiful sear, then is transferred to the oven to finish. This method produces incredibly tender pork.
  • Fresh Colorado Peaches make a sweet-tart seasonal sauce. Bourbon adds depth without overpowering the peaches. It’s simply a great flavor combo.

Note: Culinary school taught me that every great fruit sauce depends on balancing sweetness with acidity and a touch of richness. That simple principle keeps this bourbon peach compote vibrant and savory instead of overly sweet.

Why I Cook the Tenderloin Whole

I’ve cooked pork tenderloin both ways. Sliced into medallions first, then pan-seared. And cooked as a whole tenderloin, then sliced. I prefer the whole-tenderloin method for this recipe. If you’d rather cook pork tenderloin outdoors, my Perfect Grilled Pork Tenderloin uses the same tender, lean cut but takes it to the grill and pairs it with mango chutney.

Searing one whole tenderloin produces a good browned exterior and tender interior. I find the larger piece easier to manage in the skillet and once cooked, easier to slice. It also gives me the tender juicy center I want before slicing the pork into thick medallions for serving.

What Are Pork Tenderloin Medallions?

Pork tenderloin medallions are thick, round slices cut crosswise from a pork tenderloin. Unlike many pork medallion recipes that slice the tenderloin before cooking, this recipe sears the tenderloin whole, finishes it in the oven, and then slices it into thick medallions before serving.

Pork tenderloin is a long, narrow, naturally tender cut of pork. It is lean, cooks relatively quickly, and is often sold as two separate tenderloins in a package. For this recipe, I use one tenderloin, about 1 pound.

Key Ingredients

Ingredients to make pork tenderloin medallions with Peach Bourbon Compote.

For The Pork

  • Pork Tenderloin: This recipe will feed four as a light main course. Or two hungry adults with a small amount of leftovers. Pork tenderloin usually come packaged as two separate tenderloins, weighing about a pound each. I use one for this recipe and freeze the other.
  • All Purpose Flour: Is used to dust the pork tenderloin to create a crust when searing.

For The Bourbon Peach Sauce

  • Fresh Peaches: When in season, fresh peaches work best for this recipe.
  • Sauce: Bourbon, honey and peach cider vinegar come together for a great combination to compliment the pork tenderloin. Peach Cider Vinegar is available at my local grocer, but if you can’t find it, it’s available for purchase at Amazon. It truly is a key component to the fruity flavor of the sauce. Feel free to substitute apple cider vinegar. Disclaimer: I am an Amazon Affiliate, if you purchase the vinegar from my link, I receive a small commission with no extra charge to you.
  • Bourbon: Wild Turkey 101, a premium American Kentucky Bourbon works well here.
  • Unsalted Butter: Swirled into the finished sauce for richness and a silky texture

Choosing the Best Peaches

For this recipe, choose peaches that are ripe but not too ripe. A peach with a little softness is ideal; very firm, underripe peaches won’t have the same sweetness or peach flavor.

I usually make these pork tenderloin medallions during Colorado peach season, when fresh peaches are at their best. Colorado’s Palisade peaches are especially good here because their ripe, juicy flavor works beautifully with the bourbon and tangy cider vinegar.

If it’s not peach season, I’ve also made this recipe successfully with frozen peaches from the grocery store freezer case. Thaw them first and drain off excess liquid before using.

How To Make Pork Tenderloin Medallions With Peach Sauce

Flouring a pork tenderloin before frying, to make pork tenderloin medallions.
Frying a whole pork tenderloin in a cast iron skillet.
  1. Step 1: Prepare the Pork: Dust the Pork Tenderloin and roll to coat.
  1. Step 2: Sear the Pork: Sear the pork tenderloin on two sides, stove-top in a cast iron skillet. Move skillet to oven to finish cooking. Once cooked, remove to a cutting board and make the sauce.
Making peach bourbon sauce for Pork Tenderloin Medallions.
Slicing pork tenderloin into medallions on a cutting board.
  1. Step 3: Make The Sauce: Add sliced peaches to the skillet. Cook, stirring often, until lightly browned. Add bourbon, vinegar, and honey. Cook until sauce is syrupy. Remove skillet from heat; add butter until melted.
  1. Step 4: Make The Pork Medallions: Slice the pork tenderloin crosswise into thick medallions, 1 ½ inches thick.
Pork Tenderloin Medallions with peach bourbon compote sauce.
  1. Step 5: Plate the Meal Fan pork medallions on a plate. Spoon the bourbon peach sauce liberally over the medallions. Serve immediately.

What Temperature Should Pork Tenderloin Be?

For juicy, safe, slightly pink meat, internal temperature should be 145 degrees. With a three minute rest. Use your oven timer as a guide, but always rely on a digital meat thermometer inserted into the thickest part. Pull the tenderloin at 140 degrees, the rest time will raise the internal temperature to 145. If you’re looking for a simpler oven-only method, see my recipe for Oven Baked Pork Tenderloin With An Easy Dry Rub.

Why Peaches and Pork Work So Well Together

Pork tenderloin is very tender in texture, if cooked properly, with a mild and savory flavor. Peaches contribute sweetness and acidity, and bourbon add warm and caramelized notes. This same sweet-and-acidic balance is what makes my Pork Tenderloin with Peach Basil Gastrique such a good pairing.

Apple cider vinegar keeps the sauce from being over sweet and adding butter gives the sauce richness and body.

Tips For Success:

  • Do not skip searing the meat. Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates that distinct toasty flavor.
  • Don’t Over Cook: I’ve overcooked more pork tenderloins than I’d like to admit. Culinary school emphasized temperature over time, and once I started relying on an instant-read thermometer instead of the clock, my pork became consistently juicy.
  • Don’t Use Over Ripe Peaches: Peaches should just be coming into their soft stage. If they’re too ripe, the sauce will be mushy.

What To Serve It With

The bourbon peach sauce is rich enough to make this feel like a special-occasion dinner, but the pork is simple enough for a weeknight meal. For a summer dinner, I especially like keeping things lite by serving it with grilled or sautéed vegetables, Summer squash works well here, a simple green salad with A Simple Red Wine Vinaigrette, or a potato side like these Cumin Garlic Potato Side Dish.

For another way to put seasonal peaches on the table, a Grilled Peach Salad with Arugula and Goat Cheese would make a beautiful summer side.

Pork Tenderloin Medallions with Peach Bourbon Sauce FAQ’s

Should I Slice Pork Before Or After Cooking?

Either method works, but this recipe slices the tenderloin after cooking. I prefer this method because I’ve found the whole tenderloin easier to brown and manage in the skillet and oven, while still producing tender, juicy pork.

How Thick Should Pork Medallions Be?

For this recipe, slice the cooked tenderloin 1½ inches thick. Thick slices give the finished dish a substantial, restaurant-style presentation.

Can I Use Frozen Peaches For Peach Sauce?

Yes. I’ve made this recipe with frozen peaches from the grocery store freezer case. Thaw them first and drain any excess liquid before adding them to the skillet.

Can I Make Pork Tenderloin Medallions Ahead?

This recipe is best served soon after cooking because pork tenderloin is lean and can lose moisture when reheated. If you have leftovers, refrigerate them promptly in a covered container. Reheat the pork gently so it doesn’t become overcooked, and warm the peach sauce separately if possible.

This recipe was adapted from a Cooking Light recipe. I made the recipe my own by incorporating the Colorado peach-season inspiration that first drew me to the combination and by using my preferred method of searing the tenderloin whole, finishing it in the oven, and slicing it into medallions before serving.

Explore More Pork Tenderloin Recipes

If you enjoy cooking pork tenderloin, here are four different ways to prepare this lean, versatile cut-from grilling and oven roasting to pairing it with fruit-forward sauces.

Looking for more ideas? Browse all of my pork recipes, from easy pork tenderloin dinners to slow-cooked pork roasts and Southwestern pork dishes.

And if you like the pork and peaches combination, don’t miss this recipe for Gingery Ground Pork Meatballs with Peaches Basil and Lime.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Pork Tenderloin Medallions with peach bourbon compote sauce.
Print Recipe
5 from 1 vote

Pork Tenderloin with Bourbon Peach Sauce

These tender pork tenderloin medallions are seared whole, oven finished and served with a sweet-tart bourbon peach sauce made with fresh Colorado peaches.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course Pork
Cuisine: American
Servings: 4
Calories: 336kcal
Author: Lea Ann Brown

Ingredients

  • 3 tablespoons olive oil
  • 1 pound pork tenderloin
  • ⅛ Cup All Purpose Flour
  • ½ teaspoon Kosher Salt
  • ⅛ teaspoon Fresh ground Pepper
  • 2 cups sliced peeled fresh peaches 3 – 4 medium peaches, peeled and cut into wide slices
  • 2 tablespoons Bourbon
  • 3 tablespoons Peach cider vinegar or apple cider vinegar
  • 1 tablespoons honey or agave syrup
  • 1 tablespoon unsalted butter

Instructions

  • Preheat oven to 350 degrees.
  • Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high heat. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
  • Move the skillet to the oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board and let it rest 3 minutes before slicing. The resting time will raise the internal temperature to 145 degrees.
  • Add fresh sliced peaches (peeled or unpeeled) to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
  • Slice tenderloin medallions 1 ½ inches thick. Place on plates and drizzle with the peach bourbon sauce.

Notes

Tips For Success
  • Do not skip searing the meat. Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates flavor. The browning component creates that distinctive meat flavor. Browning meat also makes it very oven friendly. It serves to hold in those precious meat juices which will keep the meat tender.
  • Don’t Over Cook: I’ve overcooked more pork tenderloins than I’d like to admit. Culinary school emphasized temperature over time, and once I started relying on an instant-read thermometer instead of the clock, my pork became consistently juicy.
  • Don’t Use Over Ripe Peaches: Peaches should just be coming into their soft stage. If they’re too ripe, the sauce will be mushy.

Nutrition

Calories: 336kcal | Carbohydrates: 15g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 361mg | Potassium: 557mg | Fiber: 1g | Sugar: 11g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 2mg

Company Lettuce Salad with Crispy Chow Mein Noodles

By 6 Comments

This lettuce salad with crispy noodles is just the beginning to what makes this recipe so special. A salad so wonderful in flavor and texture that you’ll want to save this one for company.

Green Tossed salad topped with crispy chow mein noodles and pumpkin seeds

About This Recipe

This salad with crispy noodles recipe is one that my mom had and served for years and years. A recipe born in the 70’s when that intriguing ethnic aisle suddenly appeared in our small town Kansas grocery store.

Back then, this would have been considered an adventurous culinary experience.

These offerings even preceded the ever popular packages of ramen noodles. Soon, that aisle expanded to Mexican food and our culinary horizons were elevated beyond Fried Chicken and Pot Roast.

Which lettuce is best for this salad?

At the time my mom made this lettuce salad with iceberg lettuce. Let’s take a look at some options for this salad.

  • Iceberg Lettuce: Iceberg is a pale green vegetable so crunchy you’ll love it on a burger. It’s also the lettuce my mom used back in the day for every lettuce salad she ever made. Neutral in flavor with a great crunch, no wonder it’s popular.
  • Romaine Lettuce: Sturdy, crunchy and packed with nutrition. A bit savory and somewhat neutral in taste, I like to use it in this salad for color. Combined with a lighter colored lettuce, it works perfectly.
  • Butterhead Lettuce: Or Bibb lettuce, tender and mild, and beautifully lime green in color, Butterhead lettuce has a sweeter buttery flavor. A wonderful lettuce to compliment Romaine in texture, color and shape.
Ingredients for Asian lettuce salad

Key Ingredients for this tossed salad with crispy noodles

What makes this lettuce salad so impressive is that its name suggests Company salad? Let’s take a look at the textures and ingredients that bring this salad together.

  • Sugared almonds. Toasted in butter and sugar = totally divine. It brings the sweet to our favorite sweet and salty flavor profile.
  • Yellow and Red Bell Peppers. A touch of sweet, a touch of crunch, but more importantly bold colored little chunks of sweet bell pepper pop when combined with the vibrant green lettuces.
  • Green Onions. Beautiful little slices of green onion bring a milder and grassier flavor that adding a full grown mature onion. Not to mention an Asian flair to this lettuce salad.
  • Pepita Seeds. First let me add, that Pepita seeds are not simply hulled pumpkin seeds. Pepitas are harvested from a certain type of hull-less pumpkin. Meaning pepita seeds are not extracted from a shell. They are a common ingredient in Mexican Food and are toasted or roasted and salted. Sweet and totally delicious. You can also make this salad with Sunflower Seeds.
  • Crispy Chow Mein Noodles: The crowing glory. When tossed with the lettuce greens, and the sweet and tangy dressing, chow mein noodles take this lettuce salad from good to great. Especially in the texture arena.
  • Chinese Salad Dressing: Simple, yet tangy bold in flavor, oil, rice vinegar and brown sugar is simply a delicious combo.
Asian lettuce salad with chow mein noodles, pepita seeds, bell pepper, and green onions.

What To Serve It With

This salad is a hearty salad, so I suggest keeping the main course lighter:

Recipe for Company Lettuce Salad

I hope you give this Asian themed lettuce salad a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite lettuce salad recipe or any recipes with Chow Mein Noodles, let me know, I’d love to give it a try.

Explore More Side Dish Salad Recipes

And don’t miss my Salads and Salad Dressings Category. You’ll find lots of recipes for lettuce salads and dressings. Including the most popular salad dressing recipe on my site for Creamy Blue Cheese Dressing.

Print Recipe
5 from 2 votes

Company Lettuce Salad with Crispy Noodles

Crispy crunchy Chow Mein Noodles are just the beginning to what makes this lettuce salad so special
Prep Time25 minutes
Cook Time3 minutes
Total Time28 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 12
Calories: 164kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons butter
  • ¾ cup sliced almonds
  • 1 tablespoon sugar
  • DRESSING:
  • ¼ cup Extra virgin olive oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • SALAD:
  • 8 cups lettuce a combo of romaine, butter or iceberg
  • 1 medium red bell pepper chopped
  • 1 medium yellow bell pepper chopped
  • 2 green onions chopped
  • 3 ounces chow mein noodles crispy, canned
  • ⅓ cup pepita seeds roasted, or sunflower seeds

Instructions

  • In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
  • For dressing, in a small bowl, whisk the oil, vinegar and brown sugar. Chill until ready to serve.
  • For salad, in a large bowl, combine the lettuce, peppers and green onions. Add dressing; toss to coat. Sprinkle with chow mein noodles , pepita seeds and almonds. Serve immediately.

Nutrition

Calories: 164kcal | Carbohydrates: 12g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 65mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 32mg | Calcium: 36mg | Iron: 1mg

Lettuce Salad with Chow Mein Noodles … It’s Whats for Company

Queso Fundido con Chorizo

By 3 Comments

Who can resist a skillet Queso Fundido con Chorizo. Melted cheese seasoned with tequila, sauteed onions, fresh tomatoes and cilantro. Sprinkle on some crumbles of browned Mexican chorizo and pass those chips please. Ready in 20 minutes, this is the perfect Mexican appetizer recipe.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo

About This Recipe

WOW-ing your crowd is simple with this easy to make and easy to love cheese appetizer recipe. Who doesn’t love ooey-gooey skillet queso that can be scooped up with your favorite chip and devoured.

Until now, my experience with any type of melted cheese dip was the queso in a crockpot, that famous Rotel Cheese Dip. Velveeta Cheese with ground beef and Rotel tomatoes. In a crockpot. Man, that stuff is good.

A tortilla chip dipped in queso fundido with tequila.

This skillet queso recipe for Queso Fundido con Chorizo is somewhat of a high brow version of that cheese dip with Rotel, Instead of using Velveeta, we’re using Monterey Jack Cheese, fresh tomatoes and more. Let’s take a look.

Ingredients You’ll Need

Simple in ingredients, this is what makes this recipe so darn good.

  • Fresh tomatoes
  • Sweet Onion
  • Jalapeno Pepper
  • Cilantro
  • Monterey Jack Cheese
  • Tequila
  • Browned Chorizo Sausage
  • Tortilla chips

Step by Step Instructions

I mean really, do you know anyone who can resist dipping a corn chip into melted cheese seasoned with South of the Border ingredients? And it’s so easy to make. Once the chopping is done, you’re just a few minutes away cheesy appetizer heaven.

  • Saute the vegetables: Fresh Summer tomatoes, or chopped cherry tomatoes work best here. In a pinch you could use canned tomatoes, but make sure they’re well drained. Heat olive oil in a large skillet and add the tomatoes, jalapeno and onion. Sprinkle with a pinch of salt and cook until softened.
  • Add the Tequila: Pour in the tequila and stir frequently until the skillet looks dry.
  • Time for the cheese: Turn burner down to low and add the shredded cheese. Stir constantly until the cheese is fully melted.
  • Garnish and serve: Sprinkle the queso fundido with chopped cilantro and crumbled browned chorizo (if using). If you’ve made this in a cast iron skillet, just serve from the skillet. Or transfer to a serving bowl and start
  • passing the chips.

Queso Dip FAQ’s

What Cheeses Are In Mexican Queso?

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.

What Kind of Pan Should I use to make Queso?

A 10-inch cast iron skillet is perfect for cooking the queso. And it’s a perfect serving container for this skillet queso rustic Mexican appetizer.

Can I Make This Recipe In A Crockpot?

Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Can I reheat Queso Fundido?

Queso can be reheated for personal leftovers, but to serve a perfect queso for party guests, serve it immediately while it’s creamy and perfect in texture. Reheating queso in the microwave works very well. Microwave time depends of the amount you’re reheating, and it works well to reheat queso at 50% power.

How To Eat Queso Fundido

What should I serve with Queso? Keep it simple, keep it authentic. Corn chips and warm flour tortillas = yum.

Queso fundido served in a cast iron skillet topped with cooked chorizo

This simple, twenty minute dip of melted cheese flavored with tomatoes, chiles, onion and a hit of tequila is just the thing to satisfy a sudden craving for something warm, salty and gooey. Inspired by Rick Bayless, I hope you give this queso fundido con chorizo a try.

We all love a good chips and dip recipe, and if you’re looking for a super easy fix, try this one for Hatch Green Chile Cheese Dip. Served cold, it travels well and extremely popular.

More Easy Mexican Appetizer Recipes

  • Mexican Street Corn Dip, Sweet roasted caramelized corn kernels are the foundation for this incredibly flavored treat.
  • Mexican Deviled Eggs with Chorizo, Mexican Chorizo sausage, Dijon and Sherry Vinegar turns a deviled egg into an exciting version of this classic popular appetizer.
  • Black Bean Corn Salsa with Chipotle, A perfect appetizer for that next bowl of corn chips, or a great condiment to serve over flank steak or grilled chicken. 
  • Mexican Meatballs, Easy Mexican meatballs drizzled in creamy spicy smooth cheese sauce. Perfect for your next party.  Make a double batch because these won't last long.

And if you’re looking for more Queso ideas, This White Queso Recipe is Rich, creamy and velvety. Simply the most perfect dip to serve with that big bowl of tortilla chips. Ready in under 10 minutes

And if you love Mexican food as much as we do, don’t miss my Mexican Southwest Category. You’ll find lots of fun recipes for your next fiesta, including the most popular on my site for Hatch Green Chili with Pork.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Queso fundido with tequila served in a cast iron skillet and topped with cooked chorizo
Print Recipe
5 from 3 votes

Queso Fundido con Chorizo, Skillet Queso

This recipe for 20 minute Queso Fundido is the perfect Mexican appetizer recipe.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 12
Calories: 103kcal
Author: Lea Ann Brown

Ingredients

  • ¼ cup cilantro coarsley chopped
  • ½ pound Monterey Jack cheese 3 cups, shredded
  • 1 small sweet onion cut into ¼-inch dice
  • 3 tablespoons tequila
  • salt
  • 2 medium fresh tomatoes cored, seeded and cut into ¼-inch dice. Or 1 ½ cups chopped cherry tomatoes
  • 2 jalapeños seeded and minced
  • 1 tablespoon extra-virgin olive oil
  • Warm corn tortillas or corn chips for serving
  • ½ pound Mexican Chorizo browned

Instructions

  • In a large skillet, heat the olive oil. Add the diced tomatoes, minced jalapeños, diced onion and a large pinch of salt and cook over moderately high heat, stirring often, until softened, about 5 minutes.
  • Pour in the tequila and cook, stirring frequently, until the skillet looks nearly dry, about 2 minutes.
  • Reduce the heat to low. Add the cheese and cook, stirring constantly, until fully melted, about 30 seconds.
  • Quickly transfer the queso fundido to a serving bowl. Sprinkle with the cilantro and serve immediately, with tortillas or chips. Top with crumbled chorizo.

Notes

Choose the right cheese. Not all cheeses are suitable for melting. For this recipe, choose a cheese with a semi-soft texture like Monterey Jack Cheese or Muenster Cheese. They melt quickly and without much fuss.
Queso Fundido con Chorizo is at it’s best made on the stove-top and served immediately. But if you want a make-ahead queso, prepare it using the stovetop instructions and then use a crock pot to keep the queso warm.

Nutrition

Calories: 103kcal | Carbohydrates: 3g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 105mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 364IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 1mg

Queso Fundido with Chorizo, (Skillet Queso) … It’s Whats for a Mexican Appetizer