Monday, August 6, 2012

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.