COLCANNON RACHAEL RAY STYLE
This traditional Irish dish is a combo of cabbage, potatoes and bacon. Rachel made and served this today on her show (aired Oct. 15th, 2008) paired with pork tenderloin - voila! Colcannon Rachael style.
Provided by Mommy Diva
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat.
- Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145ºF.
- Let the meat rest about 5 minutes once it comes out of the oven.
- While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
- Add some salt and place over medium-high heat to bring to a bubble.
- Reduce the heat to medium and simmer until tender, about 15 minutes.
- Drain the cooked potatoes and return them to the pot they were cooked inches
- Add the butter and milk and mash the potatoes.
- Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
- Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
- Remove the meat from the pan and chop it up.
- Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
- Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
- Give everything a good stir to combine.
- Thinly slice the pork tenderloins and serve with the colcannon alongside.
Nutrition Facts : Calories 749.9, Fat 29.8, SaturatedFat 9.6, Cholesterol 208.8, Sodium 1149.4, Carbohydrate 48.5, Fiber 8.4, Sugar 5.6, Protein 70.9
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