4 tablespoons unsalted butter
1 tablespoon chopped fresh rosemary
13/4 pounds russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/2 cup warm milk
2 ounces Parmesan cheese, freshly grated (yields 1/2 cup)
salt to taste
freshly ground pepper to taste
Melt butter in a small saucepan. Add rosemary and set aside. Place potatoes in a medium saucepan, cover with cold water, and add salt. Boil over medium-high heat until tender, about 15 minutes. Drain and transfer to a large bowl. Add milk and mash with a potato masher. Add Parmesan and rosemary butter and mix with an electric mixer until smooth. Season with salt and pepper. To serve, place several slices of pork tenderloin on each plate with mashed potatoes to the side. Serves 4 to 6.
Stop and Smell the Rosemary suggests that the following wines go well with pork: red—Pinot Noir, Burgundy, Beaujolais, and Sangiovese; white—Johannisberg Riesling Kabinett, Australian Semillon/ Traminer, Gerwürztraminer, and white Burgundy.