Holiday Pork Tenderloin
2 pork tenderloins, 1-pound each
Olive oil
Kosher salt and ground black pepper
Heat the 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.
Serves eight.
Butternut Squash Pesto: In a food processor, pulse 2 cups of peeled and cubed butternut squash until the pieces are very finely diced. Stir ¼ cup olive oil into the squash, then spread the mixture on a foil-lined rimmed baking sheet. Bake at 400 degrees 12-15 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, ¼ cup chopped fresh cilantro, ¼ cup chopped fresh basil, ¼ cup grated manchego cheese, and salt and black pepper, to taste. Spoon over the pork and top with toasted almonds.
Garlic Potato Puree: 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 Cider Glaze: 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.
Alison Ladman, The Associated Press