Chef Chris Scott's Holiday Recipe: Pan-Rosted Tenderloin With Roasted Veggies & Apples

chef chris scott

Holiday hosting is all about providing guests a cozy atmosphere, good company and, quite often most importantly, food that tastes as good as it looks. While mixing and matching quality ingredients for dishes that appeal to the crowd is key to achieving successful seasonal flavors, you can take it a step further with the kitchen equipment used to craft those crave-worthy meals.

Cookware that boosts the flavor profiles of holiday dishes can take your hosting to the next level, and these recipes from chef Chris Scott of soul food restaurant Butterfunk Kitchen highlight the importance of the tools you use. 

Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors. Paired with Scott's Cauliflower Rice and Beans, this menu offers flavors that both comfort and surprise. That enjoyment can be heightened by the cook's experience when he or she uses equipment like Anolon Accolade Cookware to bring the dishes to life. Made with metal strategically placed where it's most needed for efficient heat distribution and optimized cooking results, the cookware's triple-layer nonstick coating inside and out translates to easy food release and cleanup, ensuring the delight lasts from cooking to clean-up. 

Find more holiday recipes and kitchen solutions at anolon.com

chef chris Scott, pork tenderloin, Christmas

Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples
Recipe courtesy of Chris Scott on behalf of Anolon
Yield: 4 servings

 

Anolon Accolade Saute Pan

1

tablespoon olive oil

1

pork tenderloin (8 ounces), cleaned

 

salt, to taste

 

pepper, to taste

3

carrots, peeled and cut into pieces

2

apples, cut into wedges

4

baby bliss potatoes, halved

1

leek, cleaned and halved

3

cups apple cider

1/4 

cup apple cider vinegar

1/4 

cup brown sugar

Heat the oven to 400 F.

Heat saute pan over high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.

In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.

Deglaze pan with apple cider, apple cider vinegar and brown sugar.

Put pan in oven and cook 15 minutes. Remove pan from oven.

Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.

Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.

Holiday Cauliflower Rice and Beans
Recipe courtesy of Chris Scott on behalf of Anolon 
Yield: 8 servings

 

Large Anolon Accolade Skillet

1

large head cauliflower

1/4 

cup butter

1/2 

cup black eyed peas, drained and rinsed

1

tablespoon Cajun seasoning

2

tablespoons parsley, chopped

1/3 

cup dried cranberries

1

cup roasted butternut squash, diced

1

tablespoon fresh chopped sage

Wash and thoroughly dry cauliflower; remove all greens.

Use box grater and grate into "rice."

Using skillet, heat butter until melted and beginning to become toasty. Add cauliflower rice and cook until soft, constantly stirring. Add black eyed peas, Cajun seasoning and parsley; stir and cover with lid. Reduce heat to low and cook 5 minutes. Add dried cranberries, roasted butternut squash and sage.

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