Pork Tenderloin and leftovers

Yesterday we had grilled flatiron steaks with baked potatoes, pearl onions and peas in a milk gravy made with corn starch, mac and cheese and dinner rolls.  I didn't take pictures yesterday.

Today I made a pork tenderloin roasted with pepper, maple syrup, apple vinegar and dijon mustard. It was cooked to 155º then pulled and rested to 167º. I peeled the left over baked potatoes and mashed them with milk, cream, butter and salt and pepper and fried them with butter and olive oil.  Reheated the last of the peas and onions and the leftover mac & cheese made from the blue box.