Serves 4 servings
Originally aired October 10, 2008
- 2 pork tenderloins (each about 1 pound), trimmed of excess fat and silver skin
- 3 tablespoons EVOO - Extra Virgin Olive Oil, divided
- 2 tablespoons grill seasoning
- 3 tablespoons grainy mustard
- 2 pounds all-purpose potatoes, peeled and quartered
- Salt and freshly ground pepper
- 2 tablespoons butter
- 2 tablespoons milk
- 1/2 pound Canadian bacon
- 1 pound green cabbage, shredded
- 1/4 cup (about a handful) flat-leaf parsley, chopped
- 2 tablespoons (about half a handful) chives, chopped
Preheat oven to 400F.
Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat. Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145F. Let the meat rest about 5 minutes once it comes out of the oven.
While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water. Add some salt and place over medium-high heat to bring to a bubble. Reduce the heat to medium and simmer until tender, about 15 minutes. Drain the cooked potatoes and return them to the pot they were cooked in. Add the butter and milk and mash the potatoes.
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes. Remove the meat from the pan and chop it up.
Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes. Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes. Give everything a good stir to combine.
Thinly slice the pork tenderloins and serve with the colcannon alongside.