Smoked Pork Tenderloin Hash

This dish was one of those dishes I’ve incorporated almost every restaurant I’ve worked at. From techniques to ingredients. It’s a super simple dish but it’s a dish you can make with all or completely different ingredients. A hash is something super versatile and can be adapted to almost anything. I’ve done a fun one with corned beef and cabbage, onions, chicken stock, carrots and potatoes. You can really turn almost anything into some form of hash.

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  • Pork Tenderloin (brined for 24 hours)
  • 1 Yellow onion
  • 1 Red Onion
  • 1 Bag New potatoes 
  • 1 Poblano
  • ½ cup red sofrito
  • ¼ cup of chicken stock
  • 2 tablespoons unsalted butter
  • garlic (thin sliced)
  • radish (thin sliced)

Brine pork tenderloin the night before in the standard brine. 

Smoke pork tenderloin at 225 until internal temp reaches 135 degrees. Pull from smoker and wrap in aluminum foil. Cool until ready to use. 

For the new potatoes if they’re on the smaller side, cut in half and toss in bowl with oil, salt, pepper, thyme and garlic. While this is sitting in the oil, preheat your oven to 425 degrees and leave the sheet pan you will use in the oven. Once its preheated take potatoes and place on sheet pan, it will sizzle and pop so be careful. Put back in oven until potatoes are fork tender.

Dice all vegetable into a medium dice (about an inch cut vegetables) and do the same with the pork tenderloin. 

In a pan (preferably a cast iron pan) add just enough vegetable or canola oil to the pan in order to cover the bottom. Preheat and add the garlic thin slices to toast. Once the garlic is light brown add all vegetables. Begin to sauté the vegetables and once there is color to the vegetables add the pork tenderloin. Once pork has been added, add sofirto and chicken stock. Once it is reduced by half add butter and turn off and remove from heat. Adjust seasoning with salt and black pepper and add a splash of sherry vinegar to balance all flavors. Enjoy with eggs. 

This dish is great both at day or at night. When I do the eggs I try to make sure they are eaten with an egg that the yolk is still runny. The yolk helps add fat and flavor to the whole dish, it really brings everything together.


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