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<\/a><\/p>\nThe reason I\u2019ve had brunch on the brain is that I was recently contacted by Kitchen PLAY<\/a> to participate in December’s Progressive Party. I was delighted to learn that the National Pork Board<\/a> was sponsoring this month’s event and, rather than being assigned a particular course, each participating blogger was asked to create a pork recipe inspired by one of the holiday trends uncovered in their annual “Holiday Table Trends” survey.\u00a0 And, you guessed it – my trend was brunch!<\/p>\n Brunch is a relaxing way to unwind on the weekend, but it’s also a wonderful way to entertain during this hectic time of year. With the holidays comes the joy of gathering with family and friends to celebrate and a welcoming, bountiful mid-day brunch can ease the stress of what often feels like the year-end frenzy of dinners and cocktail parties. When you think brunch, what immediately comes to mind? Exactly… eggs! Brunch is not complete without eggs and this satisfying, homestyle skillet hash with seasonal flavors of comforting sweet potato and apples, a bit of heat from chipotle-seasoned pork, topped with luscious poached eggs, is guaranteed to be the centerpiece of your holiday brunch.<\/p>\n * The sweet potatoes and apples are amazing on their own for a vegetarian hash.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n <\/p>\n *Note:\u00a0 Generally pork tenderloins are packed two to a package. Each pork Tenderloin was marinated in 1 cup of orange juice with 1 teaspoon of salt in a gallon sized plastic zipper bag for 1 to 3 hours. Grilled or roasted in the oven at 350 degrees until an internal temperature of 145 degrees<\/a> is reached. Pork today is very lean and shouldn\u2019t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience.<\/p>\n <\/p>\n ♥ Happy Holidays!<\/span><\/strong> ♥<\/p>\n Disclosure:\u00a0 I was compensated for creating this original recipe for Kitchen Play and The National Pork Board. All opinions are my own.<\/em><\/p>\n <\/p>\n Edited: 09\/16\/15 to delete past giveaway information.<\/em><\/p>\n<\/p>\n<\/div>\n\t\t\n\t\t\t\t\t\t\t\t
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