Warm Winter Rubbed Pork Tenderloin with Sweet Potato Kale Hash

Updated: Jan 6

Flavors of Winter

By: Pam Smith, RDN


Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the January 2018 cooking class.)


Want to get the flavors that make this meal magical? They’re all available at psflavor.com!


It's a wonderful life -- so live it fully and share it with those you love. - Pam Smith, RDN

Warm Winter Rubbed Pork Tenderloin


Ingredients

Yields: 4 Servings

  • 1 1/2 lb. Pork Tenderloin

  • Nonstick olive oil spray

  • 2 teaspoons extra virgin olive oil

  • 1 tablespoon P.S. Flavor!™ Warm Winter rub

  • Sweet Potato Kale Hash, recipe follows

  • Cherry Chipotle Chutney, recipe follows

  • Fresh parsley, for garnish

Method

  1. Remove fat and silver skin from pork tenderloin.

  2. Rub cleaned pork tenderloin with Warm Winter, being sure all sides are covered by rub.

  3. Heat a nonstick pan to very high heat, add olive oil and then add pork to pan. Sear on all sides, and finish cooking in a 400-degree oven till done to desired temperature (I like 140 degrees F. for a slightly pink center). Let tenderloin rest for 3-5 minutes before slicing.

  4. To serve, slice tenderloin on angle. Evenly divide Sweet Potato and Kale Hash onto plates. Place sliced pork tenderloin against the mixture and top with Cherry Chipotle Chutney. Sprinkle with parsley.


Sweet Potato and Kale Hash


Ingredients

  • 2 large sweet potatoes, peeled and cubed into 1-inch cubes

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons P.S. Flavor!™ Citrus Spice rub

  • 1/2 red onion, chopped

  • 1 red bell pepper, chopped

  • 1/4 cup scallions, sliced

  • 2 cloves garlic, chopped

  • 1/2 cup dried cranberries (such as Craisins®)

  • 2 cups baby kale

Method

  1. Toss sweet potato cubes in 1 teaspoon olive oil and 1/2 teaspoon Citrus Spice. Heat a heavy sheet pan in 400-degree oven and add sweet potatoes. Roast for 15 minutes or until just tender and browned.

  2. Add remaining oil to a large skillet over medium-high heat. Add the red onions, bell peppers, scallions and garlic, and sauté until tender and lightly golden, 5 to 6 minutes; season with remaining Citrus Spice.

  3. Add remaining oil to a large skillet over medium-high heat. Add the red onions, bell peppers, scallions and garlic, and sauté until tender and lightly golden, 5 to 6 minutes; season with remaining Citrus Spice.



Cherry Chipotle Chutney


Ingredients

  • 1/2 red onion, diced

  • 2 cloves garlic, minced

  • 1/4 cup apple cider vinegar

  • 1/2 cup apple juice

  • 2 cups dried tart cherries

  • From a can of Chipotles in Adobo Sauce, use 1 chipotle pepper + 1 teaspoon adobo sauce

  • 1 cinnamon stick (or 1/2 teaspoon cinnamon), optional

  • 2 teaspoons P.S. Flavor!™ Warm Winter rub

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon parsley, chopped

Method

  1. Spray a large nonstick skillet with nonstick spray. Add the diced onion and sauté, on a low to medium heat until caramelized and golden; add garlic and sauté another 30 seconds.

  2. Spray a large nonstick skillet with nonstick spray. Add the diced onion and sauté, on a low to medium heat until caramelized and golden; add garlic and sauté another 30 seconds.

  3. Allow to cool slightly; add vanilla and parsley.



 

Grocery List


MEAT 1 1/2 lb. Pork Tenderloin


PRODUCE 1 bunch fresh parsley 2 large sweet potatoes 1 medium-sized red onion 1 bulb fresh garlic 1 red bell pepper 1 bunch of scallions 5 oz. baby kale

CHECK YOUR PANTRY FOR Extra virgin olive oil Dried cranberries (such as Craisins®) Apple cider vinegar Apple juice Dried red tart cherries 1 can Chipotle in Adobo sauce Cinnamon stick Pure vanilla extract


P.S. FLAVOR!™ SPICES Warm Winter Citrus Spice

 

Prep Sheet


EQUIPMENT Cutting board Chef’s knife Large bowl Heavy sheet pan Trimming knife (or a smaller knife you can use to trim the silver skin from the pork) One large oven proof nonstick sauté pan (or Cast Iron Skillet) Two large nonstick sauté pans Wooden spoon or silicon spatula Pot holder Meat thermometer Tasting spoons Serving plates


PRE-PREPPED INGREDIENTS 2 large sweet potatoes* (peeled and cut into1-inch cubes) 1 1/2 lb. Pork Tenderloin (fat and silver skin removed) 1 whole red onion* (chopped), divided in half 1 red bell pepper* (chopped) 1/4 cup thinly sliced scallions* 1/4 cup flat leaf parsley*, chopped 4 cloves garlic* (chopped), divided in half 1 chipotle pepper (from a can of Chipotles in Adobo, seeded and chopped) *can be purchased already prepped.

INGREDIENTS TO HAVE READY P.S. Flavor!™ Citrus Spice rub P.S. Flavor!™ Warm Winter rub Extra virgin olive oil cup apple cider vinegar 1/2 cup apple juice 2 cups dried tart cherries 2 cups baby kale, washed anddried in advance 1 teaspoon Adobo Sauce, from can of Chipotles in Adobo 1 cinnamon stick 1 teaspoon pure vanilla extract 1/2 cup dried cranberries (such as Craisins®) Your favorite Pinot Noir or Merlot, optional but suggested!

 

Watch this meal come to life here:




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