Tenderloin trio
3 fresh ways to serve this pork cut will keep season’s multiple feasts from getting in a rut
The holidays are stressful enough without pressure to reinvent your dinner repertoire every time someone new pops over. But at the same time, December is going to be an awfully long month if you resort to making the same dish over and over again. So we figured there had to be a delicious middle ground.
And there was. Our idea was simple — pick a cut of meat that is easy to have on hand, simple to prepare for small groups and crowds, and yet versatile enough to pair with multiple flavors.
Our choice? Pork tenderloin. Though delicious and tender, it also is neutral enough to pair wonderfully with numerous ingredients. It’s also easy to cook. We like to rub it with olive oil, season with salt and pepper, then roast for about 30 minutes. The entire process takes about five minutes of hands-on time. Thinly sliced, the tenderloins can be paired with any number of sauces or toppings.
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
2 (1-pound) pork tenderloins Olive oil Kosher salt and ground black pepper Heat oven to 400 degrees. 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 degrees. Slice and serve topped with one of the variations below.
Makes 6 to 8 servings.
Butternut Squash Pesto
2 cups peeled, cubed butternut squash
¼ cup olive oil 2 tablespoons lime juice ¼ cup chopped fresh cilantro OR flatleaf parsley ¼ cup chopped fresh basil ¼ cup manchego cheese (see note) Salt and ground black pepper, to taste Toasted almonds Heat oven to 400 degrees. In a food processor, pulse the butternut squash until the pieces are very finely diced. Stir in the olive oil, then spread the mixture on a foil-lined rimmed baking sheet. Bake 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, transfer the squash to a medium bowl and stir in the lime juice, cilantro, basil, cheese, salt and pepper. Spoon over the pork and top with toasted
almonds.
Note: Manchego is a Spanish cheese with a rich, mellow flavor. If you can’t find it, substitute mild to medium cheddar, Monterey Jack or Romano.
Garlic Potato Puree
1 cup half-and-half 3 cloves garlic 2 bay leaves 2 pounds peeled, cubed russet
potatoes 6 tablespoons butter Salt and ground black pepper Chopped fresh thyme
In a small saucepan over medium heat, combine halfand-half, garlic and 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 the 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-andhalf and discard.
In a blender, puree the halfand-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 butter, then season with salt and black pepper. Sprinkle with chopped fresh thyme, then serve alongside the pork tenderloin.
Cranberry Cider Glaze
2 cups apple cider 1 cup fresh cranberries Salt and ground black pepper Vegetable oil 2 to 4 slices prosciutto, cut
into pieces
In a small saucepan over medium-high, combine the cider with the cranberries. Bring to a simmer and cook, uncovered, until thickened and reduced to 1 cup. Season lightly with salt and pepper.
Meanwhile, coat a medium skillet with thin film of oil and heat over medium-high heat, add several slices of prosciutto and cook until crisp. When the pork tenderloin is cooked, serve covered with the glaze and garnished with shards of crisped prosciutto.