Irish Supper Recipe…

 Pork Tenderloin  with Cabbage Stuffing and Irish Whisky
By The Gourmet Farm Girl 
1 -1 1/2 lb. pork tenderloin
1/2 teaspoon Hickory smoked sea salt (or regular salt)
3 tablespoon Irish butter (or regular butter)
2 strips smoked bacon (cooked)
1 small onion chopped
2 cups chopped cabbage
1 medium size carrot diced or shaved
1/4 teaspoon dried red pepper flakes
1/4 teaspoon granulated garlic
kitchen twine
2 shots of Irish Whisky
1 Tablespoon Irish butter


Pre heat oven to 350 degrees
Fillet open the tenderloin on a cutting board and sprinkle with the salt; set aside
In a medium size skillet cook the bacon till crisp and set aside to cool; remove the bacon fat.
In the same skillet melt the butter over medium high heat and sauté the onion, cabbage, carrot, till tender and caramelized; about 12-15 minutes. Add the red pepper flakes and garlic, stir and remove from heat.
Chop the bacon into bite size pieces and add to the cabbage mixture along with 1 shot of the whisky. Pour the cabbage mixture over the tenderloin and gently roll length wise. Secure with kitchen twine and place seam side down onto a shallow baking pan lined with tin foil. (makes for an easy clean up) Pour the other shot of Whisky over the top of the loin and bake for 30-40 minutes or until the internal temperature is 145-150 degrees.
Remove from the oven and spread the additional butter over the top and  allow to rest for 5-7 minutes before slicing.
Note: Use a vegetable peeler to shave the carrots for nice thin strips 
*Serve the pork over mashed potatoes or potato pancakes with your favorite veggie and soda bread.
Serves 4-6