Tennessee Pork with Greens
By America's Test KitchenPublished on November 9, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 slices bacon, chopped fine2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch piecesSalt and pepper 2 garlic cloves, minced2 pounds Swiss chard, curly-leaf spinach, or beet greens, stemmed and chopped4 teaspoons cider vinegar ⅓ cup bourbon 2 tablespoons brown sugar 2 tablespoons unsalted butter, cut into 2 pieces1 tablespoon Dijon mustard
Instructions
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towel–lined plate. Pour off fat, reserving 3 tablespoons.
- Pat pork dry with paper towels and season with salt and pepper. Cook pork in 2 tablespoons bacon fat over medium-high heat until well browned all over and meat registers 145 degrees, about 10 minutes. Transfer to platter and tent with foil.
- Add remaining fat and garlic to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute. Add remaining greens and cook until tender, about 5 minutes. Stir in bacon and 2 teaspoons vinegar. Season with salt and pepper and transfer to plate.
- Add bourbon, brown sugar, and accumulated pork juices to now-empty skillet and cook until thickened, 2 to 3 minutes. Off heat, whisk in butter, mustard, and remaining vinegar. Pour sauce over pork. Serve with greens.
Time
30 minutesYield
Serves 4Ingredients
4 slices bacon, chopped fine
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 garlic cloves, minced
2 pounds Swiss chard, curly-leaf spinach, or beet greens, stemmed and chopped
4 teaspoons cider vinegar
⅓ cup bourbon
2 tablespoons brown sugar
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon Dijon mustard
Ingredients
4 slices bacon, chopped fine
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 garlic cloves, minced
2 pounds Swiss chard, curly-leaf spinach, or beet greens, stemmed and chopped
4 teaspoons cider vinegar
⅓ cup bourbon
2 tablespoons brown sugar
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon Dijon mustard
Ingredients
4 slices bacon, chopped fine
2 pork tenderloins (1 ½ to 2 pounds total), cut crosswise into 1 ½-inch pieces
Salt and pepper
2 garlic cloves, minced
2 pounds Swiss chard, curly-leaf spinach, or beet greens, stemmed and chopped
4 teaspoons cider vinegar
⅓ cup bourbon
2 tablespoons brown sugar
2 tablespoons unsalted butter, cut into 2 pieces
1 tablespoon Dijon mustard
Why This Recipe Works
We opted for pork tenderloin medallions for our Tennessee Pork with Greens, which cooked much faster than ham hocks. A few slices of bacon added smoky flavor to the otherwise bland tenderloin.
When it came to the greens, we found that Swiss chard, curly-leaf spinach, and beet greens were much more tender than collards and cooked faster, so we preferred to work with those varieties.
Instructions
- Cook bacon in large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towel–lined plate. Pour off fat, reserving 3 tablespoons.
- Pat pork dry with paper towels and season with salt and pepper. Cook pork in 2 tablespoons bacon fat over medium-high heat until well browned all over and meat registers 145 degrees, about 10 minutes. Transfer to platter and tent with foil.
- Add remaining fat and garlic to now-empty skillet and cook over medium heat until fragrant, about 30 seconds. Stir in half of greens and cook, covered, until greens are beginning to wilt, about 1 minute. Add remaining greens and cook until tender, about 5 minutes. Stir in bacon and 2 teaspoons vinegar. Season with salt and pepper and transfer to plate.
- Add bourbon, brown sugar, and accumulated pork juices to now-empty skillet and cook until thickened, 2 to 3 minutes. Off heat, whisk in butter, mustard, and remaining vinegar. Pour sauce over pork. Serve with greens.
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