SHARECOMMENTMORE

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.