Ways to serve Pork Tenderloin

By dorchuk

Ingredients

• See below

Details

Servings 1
Adapted from nwitimes.com

Preparation

Step 1

We've offered up three versions here — a tangy butternut squash pesto, a garlic-rich potato puree, and a glaze of cranberries and apple cider. Add some fresh bread and a salad and you've got a great holiday meal that you can repeat multiple times without ever feeling in a rut.

HOLIDAY ROASTED PORK TENDERLOIN (with three variations)

Heat the oven to 400 F.

Brush or rub olive oil over the surface of each pork tenderloin. Sprinkle each on all sides with salt and pepper. Place the tenderloins in a small roasting pan and roast for 30 minutes, or until the center of the tenderloins reaches 145 F. Slice and serve topped with one of the variations below.

3 Different toppings for pork tenderloins
Butter squash
In a food processor, pulse 2 cups of peeled and cubed butternut squash until the pieces are very finely diced. Stir 1/4 cup olive oil into the squash, then spread the mixture on a foil-lined rimmed baking sheet. Bake at 400 F for 12 to 15 minutes, or until tender, but not mushy. Lift the foil off the pan and place the squash in the freezer to chill for 10 minutes. Once chilled, in a medium bowl stir together the squash, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh basil, 1/4 cup grated manchego cheese, and salt and black pepper, to taste. Spoon over the pork and top with toasted almonds.

Potatoe
In a small saucepan over medium heat, combine 1 cup half-and-half with 3 garlic cloves and 2 bay leaves. Cover and simmer for 15 minutes. Meanwhile, in a covered medium saucepan fitted with a steamer basket and filled with 1 inch of water, steam 2 pounds of peeled and cubed russet potatoes for 15 minutes, or until very tender. Pass the potatoes through a food mill or ricer and into a large bowl. Remove the bay leaves from the half-and-half and discard. In a blender, puree the half-and-half with the garlic until completely smooth. Gradually whisk the half-and-half into the potatoes, allowing it to be absorbed before adding more. Whisk in 6 tablespoons butter, then season with salt and black pepper. Sprinkle with chopped fresh thyme, then serve alongside the pork tenderloin.

Cranberry
In a small saucepan over medium-high, combine 2 cups apple cider with 1 cup fresh cranberries. Bring to a simmer and cook, uncovered, until thickened and reduced to 1 cup. Season lightly with salt and pepper. Meanwhile, in an oiled skillet over medium-high heat, cook several slices of prosciutto until crisp. When the pork tenderloin is cooked, serve covered with the glaze and garnished with shards of crisped prosciutto.