It seems like the second Labor Day is over people (well, mostly women) jump head first into the Fall season. I am most definitely one of these people. I love the idea of Autumn with it’s cool, crisp days, the changing leaves, the need for layers, and all the fun farm activities. Unfortunately, here in Southern California September-November tends to be the hottest time of year so “Fall” isn’t something we experience. However, I still love basking in the smells and tastes of the season which is why this Pork Tenderloin with Autumn Hash is one of my favorite recipes this time of year. This recipe calls for bourbon but there are modifications if you chose not to cook with alcohol. However, if you already have the bourbon out you might as well pour yourself one of Gabe’s Old Fashions and call it a great night.
Pork tenderloin is delicious when done right so make sure to check your temperature starting around the 14 minute mark. You’ll want to cook it to 150 degrees and then let it rest for 5-7 minutes before slicing. Another key to this recipe is getting the baking sheet nice and hot before you transfer the pork to it. The autumn hash cooks up in the same skillet that you browned the pork, giving it an extra layer of flavor. If you have leftover hash don’t throw it out! It is great for breakfast with a fried egg on top.
Happy Cooking!
Pork Tenderloin with Autumn Hash
Ingredients
- 1- 1 1/2 lb pork tenderloin
- 2 medium yams
- 2 apples we prefer honeycrisp
- 1 red bell pepper
- 1 medium white or yellow onion
- 2-3 cloves garlic
- 1/2 cup chicken broth
- 1/4 cup bourbon can sub 2 TBSP extra broth
- 2 TBSP maple syrup
- 2 tsp granulated garlic
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp pumpkin pie seasoning
- 1/2 tsp paprika
- 1 tbsp butter
Instructions
- Preheat oven to 425 and place a rimmed baking sheet in the oven while it pre-heats
- Peel the yams and dice into small, 1/2" cubes. We find it easiest to cut each yam in half widthwise. Then cut each of those halves into 3rds or 4ths lengthwise (depending on the thickness of your yam). Take those pieces and slice them again lengthwise into 3-4 more sections so they are matchsticks. Cut the matchsticks into 1/2" cubes.
- Core the apples and slice into 1/2" pieces
- finely chop the onion and mince the garlic
- combine all seasonings (granululated garlic, thyme, oregano, salt, pepper, pumpkin pie seasoning, and paprika) into a small bowl
- Preheat a large cast iron skillet over medium-high heat and add 1 TBSP avocado oil. Pat pork loin dry with a paper towel and spread 3 tsp of seasoning mixture over the pork. Add pork to hot pan and sear 1-2 minutes per side until browned. Transfer pork to hot baking sheet and bake for 14-17 minutes until the thickest part of the loin reaches 150 degrees. Start checking around 14 minutes. When the pork reaches 150 degrees remove from oven and allow to rest for 5-7 minutes before slicing.
- Meanwhile, add butter, onions and garlic to the skillet and cook for 2-3 minutes. Add broth to deglaze the pan. Scrape up any browned bits
- Stir in the apples, yams, bourbon, syrup, and remaining spice mixture and stir to combine. Cover and cook 15-17 minutes until yams are soft. Stir occasionally
- Slice pork into 1/2" thick medallions and serve over hash
- Enjoy!
Nutrition
Beautiful dish & tasty too!