I’ll try to keep posting some interesting side dishes that go well with pork tenderloin. As always, pasta, rice, baked beans, mashed potatoes, etc are good; they just get a little old after a while.
Side #1: Mixed Greens with Purple Hulled Peas
- 1/4 pound seasoning meat (tasso, smoked ham hock, etc)
- 1 lb frozen chopped collard greens
- 1 lb frozen chopped mustard greens
- 1 lb frozen purple hulled peas.
- 2 15 oz cans of low sodium chicken stock
- 2 tablespoons Frank’s Hot Sauce
This is a mix and simmer type dish. Combine the ingredients, bring to a boil, reduce heat and let it simmer for about an hour. Adjust seasoning to taste. This makes a lot of food and I will use the leftovers as a simple and extremely healthy lunch during the week. Cornbread would be great to soak up the liquids.
Side #2: Roasted Butternut Squash
- 1 butternut squash
- brown sugar
- 2 tablespoons butter
Slice the squash in half lengthwise and remove the seeds. Sprinkle the cut sides of the squash with salt, pepper and brown sugar. Add a tablespoon of butter to the cavity where the seeds were. Place the squash in an oven proof with a quarter cup of water in the bottom of the dish. Cover the dish tightly with foil and bake in a 400 degree oven for forty minutes or until the squash is fork tender.
Side #3: Grilled Sweet Potatoes
- whole sweet potatoes
- vegetable oil
Cut the ends off of the sweet potatoes, peel and cut into eight sections of roughly the same size. Apply a very light coating of oil and toss with salt, pepper and finely chopped rosemary. I like to grill these for the sake of presentation but they are equally good when roasted in the oven. These take about 20 minutes to grill (turning often) or 40 minutes to roast in a 350 degree oven. When the sweet potatoes are fork tender remove to a dish and add a few pats of butter (and brown sugar if you are into that sort of thing).
Side #4 Rice Salad
- ½ of a large red onion, diced
- 1 yellow bell pepper, seeded and diced
- 1 cucumber, peeled, seeded and diced.
- 3 Tbls olive oil
- 4 Tbls red wine vinegar
- 1 quart cooked white rice (leftover from Chinese takeout works great!)
- Salt to taste (~1 tsp)
Add the onion to the red wine vinegar and microwave for 45 seconds. Allow the onions to steep in the vinegar for about 15 minutes. This pickles the onions and takes away the “rawness”. Mix everything together and serve at room temperature or chilled.