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
- pat pork tenderloins dry. season with salt and pepper, and coat with herb mixture.
- pre-heat oven to 400°f.
- heat 1 T oil in an ovenproof skillet over moderate heat. add seasoned tenderloins and brown for 4 minutes per side.
- 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.
- steam potatoes and cauliflower until tender. drain and cool.
- heat 1 T oil in skillet, add bacon, and cook over moderate heat until crispy, approximately 5 minutes.
- add onion to skillet and cook until browned, stirring occasionally, approximately 10 minutes.
- add apple to skillet and cook until apple softens, approximately 2 minutes.
- add potato and cauiflower to skillet and cook until browned, approximately 6-8 minutes.
- season hash with salt & pepper to taste.
- slice pork into 1/2″ thick medallions and serve over cauliflower hash.
- enjoy.
if you like this recipe, try these...
you may also want to try...