I just spent two weeks in Spain and with the amount of jamón I ate, it seemed like September was National Pork Month but it’s actually October. Well, at least in this nation. I love traveling but its nice to be home – back to the familiarity of my own kitchen and healthier eating habits. That doesn’t mean I have to give up pork though!
For this recipe I chose a Open Nature® pork tenderloin – tenderloin because it’s lean and Open Nature because I like that they never use any antibiotics and that the animals are humanely raised on a 100% vegetarian diet with no added hormones or growth promotants. They have other cuts too including chops (both bone-in and boneless) and shoulder roasts. I was excited to see that the Albertsons in Boise where I shop also has Open Nature beef, lamb and bison.
I’d never seen the Duroc label on pork before so I did a little research. Duroc is a heritage breed, loved by chefs for it’s intense marbling. Pork can be prone to drying out during cooking but this variety, which is extra tender and juicy, makes it practically fool-proof!
Spain was awesome – don’t get me wrong – but there was nary a vegetable to be seen so I loaded up here. And since Mother Nature changed the weather channel while we were gone, it’s all about root vegetables with a touch of sweetness from the apple. Feel free to substitute in your favorites – squashes, turnips, carrots – whatever makes you happy.
Don’t be shy with adding more gremolata to the pork or tossing with the hot veggies. It’s also delicious stirred into rice or pasta if somehow you end up with leftovers.
This dish might not be so different than the big plates of jamón I’ve been gorging myself on after all. Turns out they both go great with a glass of Spanish wine. Salut!
- 1 medium sweet potato, diced
- 2 medium potatoes, diced (I used purple potatoes for some nice color)
- 1 parsnip, diced
- ¼ large onion, sliced
- 1 apple (I used a Gala), diced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 Open Nature® Pork Tenderloin
- 2 cups parsley
- 1 cup mixed fresh herbs (sage, thyme, basil, mint)
- ½ teaspoon salt
- zest and juice from one lemon
- 6 tablespoons olive oil
- Preheat oven to 375°F.
- Spray baking dish with cooking spray.
- Add the diced veggies and the apple. Toss with the olive oil, rosemary and salt and pepper until evenly coated.
- Make the gremolata by putting the parsley through lemon juice in the food processor and pulse until chopped.
- Add the oil and pulse until combined but still a bit chunky.
- Butterfly the pork tenderloin.
- Coat the entire pork surface with gremolata and roll up. Tie loin with kitchen string.
- Rub the outside with more gremolata.
- Place the pork tenderloin on top of the root vegetable mixture and bake until internal temperature reaches 145°F.
- Let pork tenderloin rest 15 minutes before slicing.
- Serve with remaining gremolata.
Don’t have Albertsons in your area? Not to worry. Open Nature products are also available exclusively at Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market and Carrs/Safeway.
This is a sponsored conversation written by me on behalf of ABSCos. The opinions and text are all mine.