Pork tenderloin roasts quickly, and while it is in the oven, you can create a tasty
side dish of parsnips, apples, and bacon. Or, make the hash ahead of time and
reheat it before serving. Whatever scenario you choose, this recipe will become a
favorite to serve to company. Use vegetable broth to make this recipe gluten-free.
Preheat oven to 350ºF. Season pork tenderloin with salt and pepper and let
stand for 10 to 15 minutes.
Cook bacon in a large ovenproof skillet over medium heat, stirring
occasionally, until crisp and browned, about 10 minutes. Using a slotted spoon,
transfer to paper towels to drain. Pour off and reserve bacon fat.
Return 1 tablespoon of bacon fat to skillet and heat over medium heat. Add
pork tenderloin and cook, turning occasionally, until browned on all sides, about
5 minutes. Transfer skillet to oven and bake, turning pork occasionally, until an
instant-read thermometer inserted in center of tenderloin registers 145ºF, 25 to
30 minutes.
1 1/2 pounds pork tenderloin, thin
ends folded back and tied with
kitchen twine
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground
black pepper
3 thick bacon slices, cut into 1-inch
pieces
4 parsnips (about 1 pound), peeled
and cut into 1/2-inch dice
1 Granny Smith apple, peeled,
cored, and cut into 1/2-inch dice
1 tablespoon minced shallot
1 teaspoon minced fresh rosemary
SAUCE
1/4 cup dry white vermouth or
dry white wine
1/2 cup reduced-sodium
chicken or vegetable broth
1 tablespoon cold unsalted butter
MAIN COURSE
MAKES 4–6 SERVINGS
P O R K T E N D E R L O I N
with PARSNIP-BACON HASH
Bring a medium saucepan of lightly salted water to a boil over high heat. Add
parsnips and cook just until barely tender, about 10 minutes. Drain, rinse under
cold running water, and pat dry.
Heat 1 tablespoon of reserved bacon fat in a large skillet over medium heat.
Add apple and cook, stirring occasionally, until beginning to brown, about
3 minutes. Add parsnips and cook, turning occasionally, until lightly browned,
about 7 minutes. Add shallot and rosemary and cook until shallot softens, about
2 minutes more. Season with salt and pepper. Reduce heat to very low to keep
warm.
Transfer tenderloin to a carving board and let stand for 5 minutes. Meanwhile,
make sauce: Pour off any fat from skillet. Return skillet to high heat on stove. Pour
in vermouth, then broth. Bring to a boil, scraping up any browned bits in skillet
with a wooden spoon, and cook until reduced by half, about 3 minutes. Remove
from heat, add butter, and whisk until butter is melted and lightly thickens sauce.
Remove strings and cut tenderloin crosswise into 1/2-inch-thick slices. Stir
bacon into hash. Serve tenderloin slices hot with hash, drizzled with sauce.