Cinnamon and Coriander Rubbed Pork Loin With Mashed Red Potatoes and Orange, Cinnamon, Thyme Velouté

Ingredients

• 2 large lean pork tenderloins, trimmed, patted dry, room temperature
• 4 large sprigs fresh thyme
• 6 large slices of orange peel without the pith, cut into strips
• 1 fragrant cinnamon stick
• 3 T All Purpose flour
• 6 T salted butter (divided into 2 3 T portions)
• Knorr's Chicken Bouillon cube
• 2 C boiling water
• 7 medium red potatoes cut onto 1-inch chunks
• 1 large clove garlic peeled and sliced thinly
• 1/3 C heavy cream
• 1 t kosher salt + ½ t black pepper 2 T chopped fresh Italian leaf parsley for garnish
• 1 t cinnamon
• 1 t coriander powder
• ½ t dried thyme powder
• 1/3 t garlic salt
• 1 ½ t kosher salt
• 1 t black pepper
• 1 T chopped fresh Italian flat leaf parsley
• 3-4 T Olive oil to moisten (use more if needed to make a wet paste)