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Happy St. Patrick’s Day this coming Saturday! In lieu of the traditional corned beef and cabbage with boiled potatoes, I’ve created an updated menu that’s lighter and faster to make, but equally satisfying, with a few added nuances.
For the lean pork tenderloins, rosemary and garlic, plus smoky paprika, elevates the meat to a new level of flavor. For moist and tender results do not overcook the meat.
When shopping for Savoy cabbage, look for bright green, fresh, crisp looking leaves that are firmly packed on the “heavy for its size” head. Braising the cabbage with carrots, leeks, garlic and chicken stock is both healthy and flavorful.
For the potatoes, pan roasting is a good technique for busy cooks who like excellent results with the minimum of effort. It might become your “go-to” way to make potatoes. Bon appétit!
2 pork tenderloins, about 1½ pounds each
4 large cloves garlic, peeled and sliced thin
1 sprig fresh rosemary, leaves bruised and roughly chopped
Freshly ground black pepper to taste
About 1 tablespoon smoked paprika
Extra virgin olive oil for drizzling
2 stalks celery, thinly sliced
1/2 onion, thinly sliced
Coarse sea salt to taste
About 1/2 cup dry vermouth or chicken stock
Preheat the oven to 425 degrees.
Poke holes into the meat with the point of a small paring knife.
Insert sliced garlic.
Rub rosemary, pepper and paprika into the sides of the meat.
Drizzle olive oil over the top.
Bring to room temperature, about 20 minutes.
Line the bottom of a baking pan with celery and onion.
Set the tenderloin directly on top of the vegetables and season with salt.
Pour the wine around the meat and roast the pork until a meat thermometer reads 155 degrees, about 20 minutes.
Let the pork rest 10 minutes before slicing.
Serve with pan juices.
1 tablespoon unsalted butter
1 tablespoon olive oil or more if needed
1 large leek, white parts only, chopped
2 cloves garlic, chopped
4 carrots, peeled and sliced
1 medium head Savoy cabbage (about 1 pound), cut into 1-inch slices
1 Granny Smith apple, peeled and finely chopped
Sea salt and freshly ground black pepper
1/2 cup chicken stock
Preheat the oven to 350 degrees.
Add butter and olive oil to a large, deep ovenproof skillet.
Cook over moderate heat.
When the foam subsides, add leek and slowly sauté until softened, about 6 to 7 minutes.
Add garlic, carrots, cabbage and apple and sauté briefly until vegetables glisten.
Season with salt and pepper.
Raise the heat and sauté until the vegetables are lightly brown in spots, about 5 minutes.
Add stock and bring to a boil.
Cover and braise in oven until vegetables are tender, about 20 minutes.
Uncover, cook over high heat on top of the stove until the cooking liquid has reduced to a glaze.
Serve immediately or can be done ahead and reheated.
About 2 to 2¼ pounds small red potatoes, scrubbed and cut into even-sized pieces
2 tablespoons unsalted butter
About 2 tablespoons olive oil
About 1/2 cup chopped fresh herbs, flat leaf parsley, chives and basil
Sea salt and freshly ground black pepper to taste
Arrange the potatoes in a single layer in a large skillet or frying pan that has a lid.
Add water to cover and cook over high heat.
Bring to a boil.
Reduce the heat to low, cover and simmer until barely tender, about 10 minutes.
Drain off the water in a colander.
Return the skillet to moderately low heat.
Melt butter and olive together.
Add the potatoes, salt, pepper and herbs.
Roast, shaking the pan to roll the potatoes until they are tender and browned on all sides, about 10 minutes.
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