While Amanda and I both enjoy going all out for these posts, sometimes we just don’t have the time. We generally cook and skype to discuss our meals on the weekend so we have all day to putter around in the kitchen. Not this time. For this meal, we wanted to make something quick and seasonal that we might actually bother to make on a weeknight when we’re just trying to have a nutritous dinner after a long day. I’ve made this dish a few times on weeknights and it always satisfies. It’s also a great winter dish with apples and brussels sprouts being in season. Plus, if you cook the eggs directly in the pan instead of as topped with it as pictured, it ends up being a one pan meal. I don’t know about you, but on a weeknight I am all about less dishes (well, on all nights really).
- 2 cups shredded brussels sprouts
- 2 small red potatoes, shredded or cubed to make about 1 1/2 cups
- 1 shallot, diced
- 2-3 cloves of garlic, minced
- 2 cups pork tenderloin, cut into 1 inch cubes
- Salt & Pepper
- 2 small or 1 large granny smith apple, shredded or diced (about 1 cup)
- 1/4 cup dry white wine
- 1/2 cup applesauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp cooking oil
- 6 eggs
- Dried Italian herbs if desired
- Place the cubed pork tenderloin in a medium-sized bowl and add a teaspoon of salt, teaspoon of pepper, the white wine, apple sauce, thyme, rosemary and and a sprinkle of any other italian herbs that strike your fancy. Toss to combine.
- Allow to marinate for at least 30 minutes or cover and marinate in the fridge up to 24 hours.
- When ready to cook, heat a large skillet over medium heat with 1 tbsp of oil and add the pork. Cook until all sides are brown and meat is mostly cooked through.
- Transfer the pork from the skillet to a plate to await being added later.
- Add the shallot and garlic to the skillet and cook until the shallot becomes translucent–about 3-4 minutes and be careful not to burn the garlic.
- Add the shredded potatoes and a pinch of salt, and cook for 3-4 minutes until they are starting to soften slightly. Then add your brussel sprouts and apple.
- Continue to cook for another 2-3 minutes, then reincorporate your pork. Cook for another 1-2 minutes. At this point, you can serve as is or add an egg.
- To add eggs, you have two options: you can fry them up separately in another pan to your liking (I do this when I suspect I’ll have leftovers so I can top with a fresh egg later) or you can cook in the same pan. To do the second option, make 4-6 divets in the hash mixture and crack an egg in each hole. Cover with a lid, and turn the heat to low. Cook for about 3-5 minutes, or until the eggs have a white film over them and are no longer too jiggly.
- Scoop onto a plate and enjoy!
Wine Pairing: Well, you have some of that white wine leftover right? No? A Chardonnay’s butteriness might be a nice match with the tartness of the apple flavor.