Ingredients
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2 pork tenderloin, trimmed of excess fat and silver skin (each about 1 pound)
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3 tablespoons extra virgin olive oil, Extra Virgin Olive Oil, divided
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2 tablespoons McCormick grill seasoning
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3 tablespoons grainy mustard
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2 lbs potatoes, peeled and quartered
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salt & freshly ground black pepper
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2 tablespoons butter
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2 tablespoons milk
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1/2 lb Canadian bacon
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1 lb green cabbage, shredded
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1/4 cup flat leaf parsley, chopped (about a handful)
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2 tablespoons chives, chopped (about half a handful)
Instructions
- Preheat oven to 400ºF.
- 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 145ºF.
- 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 inches
- 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.