Colcannon Rachael Ray Style - cooking recipe

Ingredients

2 pork tenderloin, trimmed of excess fat and silver skin (each about 1 pound)
3 tablespoons extra virgin olive oil, Extra Virgin Olive Oil, divided
2 tablespoons McCormick grill seasoning
3 tablespoons grainy mustard
2 lbs potatoes, peeled and quartered
salt & freshly ground black pepper
2 tablespoons butter
2 tablespoons milk
1/2 lb Canadian bacon
1 lb green cabbage, shredded
1/4 cup flat leaf parsley, chopped (about a handful)
2 tablespoons chives, chopped (about half a handful)

Preparation

Preheat oven to 400\u00b0F.
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.
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 145\u00b0F.
Let the meat rest about 5 minutes once it comes out of the oven.
While the pork is roasting, place the potatoes into a medium-size saucepan and cover them with cold water.
Add some salt and place over medium-high heat to bring to a bubble.
Reduce the heat to medium and simmer until tender, about 15 minutes.
Drain the cooked potatoes and return them to the pot they were cooked inches
Add the butter and milk and mash the potatoes.
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon.
Add the Canadian bacon to the pan and cook, turning occasionally, until browned and heated through, about 5 minutes.
Remove the meat from the pan and chop it up.
Add the cabbage to the pan with the bacon drippings and cook over medium-high heat until wilted and tender, about 5 minutes.
Season the cabbage with salt and pepper, and add it, along with the chopped bacon and herbs, to the pot of smashed potatoes.
Give everything a good stir to combine.
Thinly slice the pork tenderloins and serve with the colcannon alongside.