Honey and Herb Roasted Pork Tenderloin with Cabbage and Mashed Potatoes

I can't wait to started cooking Fall food again after this horrible summer we have had. I am pushing the season and so I made this over the weekend.

As usual, I left out a few photos.  Before you start anything, preheat the oven to 375 degrees and throw in a bunch of baking potatoes.  Make sure to pierce them first because I must have missed one and boy oh boy do they explode and make a mess!  While the potatoes are baking, prep your pork tenderloins.  Trim off the fat and remove the silver.

Brush them heavily with honey.  The more the better.

Dice some fresh herbs.  I used rosemary and thyme.

Just a little hint...save the stems from your herbs, let them dry and use them when making soups and stews.  They have lots of flavor.

Sprinkle the herbs over the pork.  The honey makes them stick.

Sprinkle generously with salt and pepper and granulated garlic.

Drizzle them with several tablespoons of olive oil.  Place them in the oven and cook them about 25-30 minutes depending on their size.  Do not overcook them.  They should still be pink in the center.

While they are cooking, slice a head of cabbage.  Place it in a heavy pot with about 4 tablespoons of butter. Sprinkle with salt and pepper and cook it on high until it starts to soften.  Turn the heat down, cover the pot and let it simmer, stirring occasionally.  Don't cook it to mush!  It should still be a little bit crisp.

When the pork is done, drain off the juice into a heavy small pot and keep the meat warm.  I added those rosemary and thyme sprigs here.  Cook over high until it starts to reduce.

Pour the sauce through a strainer and return it to the pot.  Add 1 cup of chicken stock and cook over high until it boils and reduces some more.

Once it has reduced, add a pouch of Swanson concentrated chicken broth to enrich it.  Stir in a knob of butter and whisk it until the sauce is silken.

To a large bowl, add 3 tablespoons of cream cheese, 3 tablespoons of butter and some salt and pepper.

Scoop the potatoes out of their skins into the bowl. Add milk, I used 2%, and mash to the desired consistency.

Serve the pork next to the cabbage and potatoes drizzled with the condensed sauce.  So very good, fast and easy.


Patty Woodland said…
Glad to see that your internet is back.

I just won a side of pork in a raffle for the food bank. I'll have to try this with the loin.
I never thought I'd say this, but I can't wait for fall food either. Any food that doesn't involve canning and freezing would be good. Is there anything better than pork, cabbage and mashed potatoes!
Anonymous said…
sounds wonderful, the honey is such a great addition, my wish for you are cool temps, I hope each day is becoming a bit easier after the passing of your dear friend,
Anonymous said…
I'm slowly getting in to the mood of cooking again but still I'll do as little as possible :-) But soon I'll try something like this again :-)

Have a great day!
Megs said…
Glad to see you got the internet problem straightene out. We had to get a new router, and I was amused to see that someone in our neighborhood named their wi-fi network "FBI Surveillance Van".
This recipe looks so good- going to the butcher tomorrow, mike pick up some pork.
Nellie said…
This meal is absolutely amazing!
Glad to see you back online. The recipe looks yummy. I LOVE cabbage.
Barb said…
I'm anxious for fall and that dinner looks wonderful!!! We had 93 yesterday. I wanted to kill the weather people who were so happy!!!!I spent the day in my basement!
Think it has been a crumby summer everywhere but I do not want winter either, I hate the cold! Glad you are back on the net. Have a good week. Diane