You can see where this is going...
I am amazed by how simple these dishes were to prepare, what a great use of fresh, seasonal vegetables (in February!) they were, and how tasty they turned out.
I was inspired by the recipes I found at The Irish Chef and Simply Recipes, as well as by an abundance of winter produce kicking around my countertop and fridge!
1-pound pork tenderloin
20 Brussels sprouts
3 cups kale
3 green onions
3 tablespoons of honey
1 tablespoon of olive oil
1 cup of milk
1/2 stick of butter
cracked black pepper
Pre-heat the oven to 400 degrees.
Set a large pot of water on the stove to boil.
Rub the pork tenderloin with enough honey to coat (about 1-2 tablespoons). Sprinkle with cracked black pepper. Place on a greased baking sheet and put in the oven for 30-45 minutes, flipping halfway through.
Chop potatoes, shred Brussels sprouts, slice onion, dice apples, rip kale, and cut green onions.
When the water comes to a boil, put the potatoes in and cook for 20 minutes.
In a skillet, put one tablespoon of olive oil. Heat the oil over medium-high heat and then add the Brussels sprouts, onions, and apples. Cook for about 5 minutes and then add 2 tablespoons of honey. Cook for 5 more minutes.
Drain the potatoes. Place potatoes in a large bowl with 1 cup of skim milk, half a stick of unsalted butter, kale, and green onions. Mash together.
Slice the pork tenderloin into one-inch-thick pieces to serve.
The pork is tastiest when eaten with a forkful of the warm apple slaw and the colcannon makes a comfort-food side dish that is still packed with vitamins.
Here's the warm apple slaw:
And here's the colcannon:
I'm usually a big fan of spicy food, like Habanero Bison Chili. I usually avoid food that is any way bland. But there is something really nice about the subtle flavors of Irish food every now and then.
Especially because my name is Erin!