We were actually able to eat at home tonight and that was a treat. Paula made a recipe that I had discovered a while ago and we never got around to trying. It was in the May Cooking Light and called Spiced Pork Tenderloin with Potatoes and Green Onions. For the past few months, it has seemed like potatoes were a bit too heavy and we haven’t eaten many of them. But fall is quickly approaching so I thought that it was time to give this recipe a try. It was worth it!
Start by preheating the oven to 375°. While the oven is heating up, combine 1/2 teaspoon of kosher salt, 1/2/ teaspoon of black pepper, 1/4 teaspoon of paprika, 1/4 teaspoon of sugar, and red pepper to taste in a bowl. Rub this spice mixture evenly over a 1 pound pork tenderloin.
Now, heat a large cast-iron skillet over medium-high heat. Add 2 slices of bacon to the pan and cook for 4 minutes or until crisp. Remove the bacon from the pan and crumble when they cool a little. Add 1 pound of quartered new (note: we used Yukon Gold…) potatoes and 1 bunch of green onions that have been trimmed and cut into 2-inch pieces to the bacon drippings in the pan. Cook for at least 4 minutes or until lightly browned, turning once. Remove the potato mixture from the pan. Add the pork tenderloin to the pan and cook for 3-4 minutes. Turn the pork over and return the potato and onion mixture to the pan with the pork. Sprinkle 2-3 thinly sliced garlic cloves over the potato mixture. Bake at 375° for at least 12 minutes or until a thermometer inserted in pork registers 145°. Remove the pork from pan and let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle the bacon and some fresh chopped parsley over the potato mixture and serve with the pork.
This was a tasty and filling dish. It was definitely worth flagging several months ago and finally trying out!