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.
- 2 pork tenderloin, trimmed of excess fat and silver skin (each about 1 pound)
- 3 tablespoons extra virgin olive oil, Extra Virgin Olive Oil, divided
- 2 tablespoons McCormick grill seasoning
- 3 tablespoons grainy mustard
- 2 lbs potatoes, peeled and quartered
- salt & freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons milk
- 1⁄2 lb Canadian bacon
- 1 lb green cabbage, shredded
- 1⁄4 cup flat leaf parsley, chopped (about a handful)
- 2 tablespoons chives, chopped (about half a handful)
- 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.