ingredients

• 2 pork tenderloins, 3/4 lb. each
• 1/3 cup flat leaf parsley, finely chopped
• 1 T rosemary, minced
• 1 T sage, minced
• 1 apple, peeled, cored & cut into 1/4″ dice
• 1/2 onion, finely chopped
• 2 cups cauliflower florets
• 3 cups potatoes, peeled & cut into 1/4″ dice
• 1/4 lb. bacon, cut into 1/4″ dice
• salt
• pepper
• 2 T olive oil

directions

1. pat pork tenderloins dry.  season with salt and pepper, and coat with herb mixture.
2. pre-heat oven to 400°f.
3. heat 1 T oil in an ovenproof skillet over moderate heat.  add seasoned tenderloins and brown for 4 minutes per side.
4. place skillet in oven and roast pork until thermometer inserted in thickest part of tenderloin reads 145-150°f, approximately 12-15 minutes.  when done, transfer pork to cutting board, and let rest for 10 minutes.
5. steam potatoes and cauliflower until tender. drain and cool.
6. heat 1 T oil in skillet, add bacon, and cook over moderate heat until crispy, approximately 5 minutes.
7. add onion to skillet and cook until browned, stirring occasionally, approximately 10 minutes.
8. add apple to skillet and cook until apple softens, approximately 2 minutes.
9. add potato and cauiflower to skillet and cook until browned, approximately 6-8 minutes.
10. season hash with salt & pepper to taste.
11. slice pork into 1/2″ thick medallions and serve over cauliflower hash.
12. enjoy.