This week we are delving into one of the classic and basic pieces of pork, the tenderloin. This recipe is a combination of my own family recipe for pork tenderloin, along with a fantastic root beer glaze and tasso-cabbage hash that can be found in the previously mentioned Abita Brewing cookbook, Cooking Louisiana True.
The basic idea for cooking the pork tenderloin is a simple dry rub followed by throwing it on the grill to cook it and then slathering it in a root beer glaze. Because my apartment complex does not believe in allowing grills, I roasted the pork tenderloin at 375 degrees for about 50 minutes. Everything turned out pretty well.
Also, the tasso ham may be difficult to get for most folks, check your local butcher over the grocery store for the best chance at finding it. If you have to you can substitute some smoked ham or even smoked sausage in a pinch.
1 pork tenderloin
2 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder
1 tsp Red Pepper
2 12oz bottles of Root Beer
3 Idaho potatoes
1/2 White Onion
1 Red Bell Pepper
8 oz Tasso Ham
1 Head Green Cabbage
1 cup fresh Parsley
1. Pour the Root Beer into a pot and bring it to a boil over medium-high heat. Reduce to medium heat and simmer until reduced to a syrupy consistency.
2. Heat a skillet to medium heat and place a small drizzle oil in it. Once hot, sear each side of the pork tenderloin. This will help keep the dry rub on the pork during the cooking process and create a nice crust.
3. Mix the paprika, salt, pepper, garlic powder, and red pepper in a bowl. Coat the pork tenderloin with the rub.
4. Place the pork on the grill and cook until done. Make sure you don't over cook the pork or it will become too dry.
5. Peel and cube the potatoes and place on a baking sheet. Cook in the oven at 350 degrees for 40 minutes or until the potatoes are cooked.
6. In a skillet heat 1 tablespoon of oil. Add the chopped onions and bell peppers and cook until caramelized.
7. Add the tasso and cabbage and cook for 5 minutes.
8. Add the cooked potatoes and parsley and cook for another 2 minutes. Season to taste with salt and pepper.
9. Serve by placing the potato has on the plate and covering it with pork slices. Ladle some of the root beer glaze on top.
This tasted fantastic. The root beer helped dull a bit of the kick from the dry rub, but you could still taste the spices. Feel free to use your favorite dry rub on the pork instead. You can also deep fry the potatoes but I was attempting to eat a little healthier here.