Colcannon Rachael Ray Style

Recipe by Mommy Diva
READY IN: 45mins




  • 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.