Pork Tenderloin with Parmesan Potatoes and Greens

Pork Tenderloin with Parmesan Potatoes and Greens

servings
6

Ingredients




















Cooking Instructions

For potatoes:


1

Heat oven to 350°F. Cook the onion in 1 tablespoon of olive oil until soft. Set aside. In an 8x8-inch baking dish, layer about one-third of the potatoes. Top with a thin layer of onions, dried plums (prunes), cheese, and cream. Season with salt and pepper. Repeat the layers until all of the ingredients are used, forming 3 layers. Bake about 1 1/2 hours or until dark, golden brown, and the potatoes are tender. Cover loosely with foil after 45 minutes if browning too quickly.


For pork:


1

Brush the pork with vegetable oil and season with salt and pepper. If using a gas or charcoal grill, cook about 30 to 35 minutes over indirect medium heat or until the pork reaches an internal temperature of 155°F. Turn once during the grilling. If you are using an oven, bake at 375°F for 45 minutes. Let stand for 5 to 10 minutes until the tenderloins reach a 160°F internal temperature. Cover to keep warm.


For pan jus:


1

While the tenderloins are roasting, mix the cider and syrup in a small saucepan. Bring to a boil and simmer over low heat until reduced by half and the mixture is thick and syrupy, 15 to 20 minutes.


For greens:


1

In a large sauté pan, cook the shallots in 4 tablespoons of olive oil over very low heat until soft, about 15 minutes. Add the greens. Cook until wilted, about 10 minutes. Season with salt and pepper.


2

To serve: Place a bed of greens on each plate. Place a portion of potatoes over the greens. Slice and fan a portion of the pork on top of the potatoes. Sauce the plate with the pan jus.


Ingredients




















Cooking Instructions

For potatoes:


1

Heat oven to 350°F. Cook the onion in 1 tablespoon of olive oil until soft. Set aside. In an 8x8-inch baking dish, layer about one-third of the potatoes. Top with a thin layer of onions, dried plums (prunes), cheese, and cream. Season with salt and pepper. Repeat the layers until all of the ingredients are used, forming 3 layers. Bake about 1 1/2 hours or until dark, golden brown, and the potatoes are tender. Cover loosely with foil after 45 minutes if browning too quickly.


For pork:


1

Brush the pork with vegetable oil and season with salt and pepper. If using a gas or charcoal grill, cook about 30 to 35 minutes over indirect medium heat or until the pork reaches an internal temperature of 155°F. Turn once during the grilling. If you are using an oven, bake at 375°F for 45 minutes. Let stand for 5 to 10 minutes until the tenderloins reach a 160°F internal temperature. Cover to keep warm.


For pan jus:


1

While the tenderloins are roasting, mix the cider and syrup in a small saucepan. Bring to a boil and simmer over low heat until reduced by half and the mixture is thick and syrupy, 15 to 20 minutes.


For greens:


1

In a large sauté pan, cook the shallots in 4 tablespoons of olive oil over very low heat until soft, about 15 minutes. Add the greens. Cook until wilted, about 10 minutes. Season with salt and pepper.


2

To serve: Place a bed of greens on each plate. Place a portion of potatoes over the greens. Slice and fan a portion of the pork on top of the potatoes. Sauce the plate with the pan jus.


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