Pork Tenderloin Recipe
bentons bacon, parsnip, apple, kale, parmigiano cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Ingredients
Preheat your oven to 400°F (200°C). Dice the parsnips and apple into small cubes. Chop the kale into bite-sized pieces. Set aside.
- 2
Cook Bacon
In a large skillet, cook the Benton’s bacon over medium heat until crispy. Remove the bacon and let it cool on a paper towel. Retain the bacon drippings in the skillet.
- 3
Sear Pork Tenderloin
Season the pork tenderloin with salt and pepper. In the same skillet with the bacon drippings, sear the tenderloin on all sides until browned (about 3-4 minutes per side).
- 4
Roast Pork Tenderloin
Transfer the seared pork tenderloin to a baking dish and roast in the preheated oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- 5
Cook Parsnips and Kale
While the pork is roasting, add the diced parsnips to the skillet and sauté in the remaining bacon drippings for about 5 minutes. Add the chopped kale and continue to sauté until wilted.
- 6
Make Parmigiano Cream
In a small saucepan, combine the heavy cream and grated Parmigiano-Reggiano cheese over low heat. Stir until the cheese is melted and the sauce is smooth.
- 7
Serve
Once the pork is done, let it rest for 5 minutes before slicing. Serve the sliced pork over the sautéed parsnips and kale, drizzled with the Parmigiano cream. Crumble the crispy bacon on top.
