Pork Tenderloin with Winter Hash
Ingredients:
1 lb - pork tenderloin
.75 lb - brussel sprouts
2 - granny smith apples
1 - medium yellow onion
4 oz - bacon
3 - medium potatoes
2 Tbsp - Pastamore Raspberry Balsamic Vinegar
As needed - vegetable oil
To taste - salt and black pepper
1 lb - pork tenderloin
.75 lb - brussel sprouts
2 - granny smith apples
1 - medium yellow onion
4 oz - bacon
3 - medium potatoes
2 Tbsp - Pastamore Raspberry Balsamic Vinegar
As needed - vegetable oil
To taste - salt and black pepper
Directions:
1.) Heat a large pan on the stove over medium-high heat. Once the pan is hot, place the bacon into the pan. Cook the bacon until crispy, turning once during the cooking process. Place the cooked bacon onto a paper towel or towel to dry. Remove the pan from the heat, but do not discard the bacon fat.
2.) Preheat the oven to 350 degrees.
3. ) Thinly slice the onion and place into a large mixing bowl. Peel the potatoes, and then cut them into 1/4" x 1/4" pieces. Add to the mixing bowl. Rinse the brussel sprouts. Cut off the bottoms of the brussel sprouts, and then cut them into quarters. Discard the exterior leaves that fall off. Add to the mixing bowl. Remove the core from the apples and cut them into 1/4" x 1/4" pieces. Place the apples into a small mixing bowl. Once the bacon has cooled, roughly chop and add to the bowl with the apples.
4.) Return the pan containing the bacon fat to the stove over medium-high heat. Once the pan is hot add the vegetables from the mixing bowl to pan. Stir often.
1.) Heat a large pan on the stove over medium-high heat. Once the pan is hot, place the bacon into the pan. Cook the bacon until crispy, turning once during the cooking process. Place the cooked bacon onto a paper towel or towel to dry. Remove the pan from the heat, but do not discard the bacon fat.
2.) Preheat the oven to 350 degrees.
3. ) Thinly slice the onion and place into a large mixing bowl. Peel the potatoes, and then cut them into 1/4" x 1/4" pieces. Add to the mixing bowl. Rinse the brussel sprouts. Cut off the bottoms of the brussel sprouts, and then cut them into quarters. Discard the exterior leaves that fall off. Add to the mixing bowl. Remove the core from the apples and cut them into 1/4" x 1/4" pieces. Place the apples into a small mixing bowl. Once the bacon has cooled, roughly chop and add to the bowl with the apples.
4.) Return the pan containing the bacon fat to the stove over medium-high heat. Once the pan is hot add the vegetables from the mixing bowl to pan. Stir often.
5.) Place a medium size pan on the stove over medium-high heat. While the pan is heating, season the pork tenderloin with salt and black pepper. Once the pan is hot, add enough vegetable oil to keep the meat from sticking to the pan. Add the tenderloin to the pan, and cook until all sides have a nice sear.
6.) Place the tenderloin into an oven-safe dish and place into the oven. Cook until the internal temperature reaches 145 degrees. Allow to rest 5-10 minutes before cutting.
7.) Add the apples and bacon to the cooking pan of vegetables. Cook until the potatoes are tender.
8.) Plate the hash equally between four plates. Slice the tenderloin, and then place on top of the hash. Drizzle 1/2 Tbsp of Pastamore Raspberry Balsamic Vinegar over the pork.
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