Serve with roasted potatoes and a kale salad (salad recipe below).
One 1lb Pork Tenderloin
Leftover bacon grease (or butter or canola oil)
1. Let your tenderloin rest on the counter for 30 minutes before cooking.
2. Preheat oven to 425.
3. Heat a dollop of bacon grease in cast iron pan on medium high.
4. Salt the tenderloin all over and brown on all sides (about 2 minutes per side). You want a nice, brown sear, so don’t futz with the meat too much while it is in the pan.
5. When all sides are browned, move the pan to the oven. Cook the tenderloin until it reaches 140 degrees. This should take 8-12 minutes, depending on how big the tenderloin is.
6. Remove the tenderloin from the oven and let rest for 5 minutes. Your meat will continue cooking a bit after it comes out of the oven. When you slice it, it should be brownish gray at the edges and light pink in the middle.
Olive or canola oil
Preheat oven to 425. Cube potatoes.
Toss in oil, spread on pan, sprinkle generously with salt. Roast for 30-40 minutes, or until puffy on top and crispy on the bottom.
Radishes or Hakurai turnips, thinly sliced
Snow peas, thinly sliced
Parmesean, finely grated (use a microplane for best results!)
Kosher or Maldon salt
Easy Balsamic Dressing (equal parts olive oil + balsamic vinegar, 1tsp Dijon mustard, 1 tsp sugar. Make it in a mason jar and shake, shake, shake to emulsify)
Stack leaves of lacinato kale on top of one another. Roll the leaves like a mob guy rolls a wad of bills. Slice the roll thinly to create ribbons. Season with a pinch of salt and dress the salad with your hands, massaging the kale as you incorporate the dressing. Add remaining ingredients to your salad, toss and serve.