This simple pork supper is a one-skillet wonder--it'll be your new go-to meal on busy weeknights. The green onions become tender and slightly sweet as they roast, a nice contrast to the spiced pork and crispy potatoes.
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/8 teaspoon sugar
1/8 teaspoon ground red pepper
1 (1-pound) pork tenderloin, trimmed
2 center-cut bacon slices
1 pound quartered new potatoes
6 green onions, trimmed and cut into 2-inch pieces
2 garlic cloves, thinly sliced
1 tablespoon chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 375°.
Combine salt, black pepper, paprika, sugar, and red pepper in a bowl. Rub spice mixture evenly over pork tenderloin.
Heat a large cast-iron skillet over medium-high heat. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add potatoes and onions to drippings in pan; cook 4 minutes or until lightly browned, turning once. Remove potato mixture from pan. Add pork to pan; cook 3 minutes. Turn pork over; return potato mixture to pan with pork. Sprinkle garlic over potato mixture. Bake at 375° for 12 minutes or until a thermometer inserted in pork registers 145°. Remove pork from pan; let stand 5 minutes. Cut across the grain into 1/2-inch-thick slices. Sprinkle bacon and parsley over potato mixture; serve with pork.
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A package of center cut bacon would be wasted at my house and I had no green onions, so I had to make do with turkey bacon and yellow onions. Two slices of bacon may be good for one burger, but is not enough for an entree recipe, so I did use four slices. As turkey bacon renders almost nothing, I added a little olive oil to the pan after cooking the bacon, along with a quarter teaspoon of smoked paprika. I have found this to be a good cheat when there just isn't enough bacon fat. The pork and potatoes were cooked perfectly and my family loved the meal.
The whole family loved this meal. As I usually do, I doubled the amount of spices and added some of our Jamaican spices to give the rub a kick. The potatoes took longer to cook, so I put them back in the oven while the pork was resting (about 10 mins). I also added a little sea salt to the potatoes while they roasted. I made a yummy salad to round out the meal. It was so delicious I am adding this to my weekday dinner rotation. Yum!
I was excited to try your recipe, Mary, particularly when the heading was "Spiced Pork." We did everything you said, but when we served the pork along with the pound of quartered new new potatoes, bacon, parsley, and garlic, everything lacked flavor. And, with only two pieces of bacon, the flavor of the bacon was lost in the new potatoes. I would have fried a minimum of four pieces of bacon with that amount of potatoes, not just two. We even had to add more salt and pepper to everything. We have decided to marinate everything together tonight in red wine, salt and pepper and see if the red wine might help the pork, potatoes, and green onions...
this was a great recipe as written...best pork I've ever made! Next time, I probably will increase the bacon and the seasoning amount. The potatoes took longer than the pork, so I threw them back in the oven while the pork rested, and kicked the temp up to 415. They needed another 10 minutes and were perfect. based on a similar recipe, I tossed the potato mixture with a tbsp of whole grain mustard before serving. Delicious!