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1
Preheat oven to 400u00b0F.
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2
Place the pork tenderloins onto a baking sheet and coat them with 2 tablespoons of EVOO, grill seasoning and grainy mustard, rubbing to evenly coat.
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3
Transfer to the oven and roast until cooked to your desired doneness, about 25-30 minutes or until a thermometer inserted into the pork reaches 145u00b0F.
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4
Let the meat rest about 5 minutes once it comes out of the oven.
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5
While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
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6
Add some salt and place over medium-high heat to bring to a bubble.
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7
Reduce the heat to medium and simmer until tender, about 15 minutes.
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8
Drain the cooked potatoes and return them to the pot they were cooked inches
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9
Add the butter and milk and mash the potatoes.
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10
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
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11
Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
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12
Remove the meat from the pan and chop it up.
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13
Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
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14
Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
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15
Give everything a good stir to combine.
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16
Thinly slice the pork tenderloins and serve with the colcannon alongside.
