Garlic-Rosemary Pork Tenderloin served with Sweet Potatoes, Asparagus Tips, Mustard Greens and a Prune Gastrique



  • 2 pork tenderloins
  • 3 sweet potatoes
  • 2 tbsps unsalted butter
  • 12 asparagus tips
  • 2 tbsps unsalted butter
  • 1 bunch mustard greens
  • 1 tbsp rendered bacon drippings
  • 7 garlic cloves
  • 2 tbsps fresh chopped rosemary
  • 1/4 cup olive oil
  • 1/4 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup vegetable oil
  • 8 pitted prunes, halved
  • 1 1/3 cups water
  • 2/3 cup sherry wine vinegar
  • 1 cup chicken stock
  • 1/2 cup sugar
  • 2 tbsps sherry wine vinegar
  • salt and cracked black pepper to taste

Preheat oven to 400 degrees F. Peel and boil sweet potatoes in lightly sweetened water until tender. Drain and mash with 2 tbsps unsalted butter. Season potatoes to taste using salt and pepper and keep warm. Poach asparagus tips in lightly salted boiling water for 3 minutes. Drain and submerge in ice water. Remove the cold asparagus and place in a sauté pan with 2 tbsps unsalted butter. Set aside for later. Stem mustard greens and rinse 2 to 3 times under cold water to remove any grit or sand. In a large sauté pan, melt bacon fat over medium-high heat. Add mustard greens and stir 3 to 5 minutes to wilt the leaves. Remove from heat and set aside. Using a paring knife, remove silver skin from tenderloins. Season meat with salt and pepper. Place on a large cookie sheet and set aside. Using a small food processor, form a paste by pulsing garlic and rosemary with olive oil and salt and pepper. Rub 2 tbsps of paste on each side of the tenderloin and reserve remaining paste. In a sauté pan, heat oil over medium-high heat. Sear meat on each side until golden brown. Roast the meat uncovered for 15 to 20 minutes, or until center reaches 130 degrees, for medium-rare. Remove from oven and cover with foil to keep warm. In a saucepan, combine prunes, water, sherry vinegar, chicken stock and sugar. Stir mixture until sugar dissolves and begins to boil. Reduce heat to medium and cook until sauce is syrupy, about 20 minutes. Add remaining vinegar, remove from heat and season to taste using salt and pepper. Keep warm. Add remaining garlic paste to the mustard greens, return to heat and cook until wilted, approximately 5 to 7 minutes. Place asparagus tips on medium-high heat to melt butter, warming the asparagus. Do not overcook. Slice the tenderloin. When ready to serve, place an equal amount of the sautéed greens in the center of 4 serving plates. Place an equal portion of the sweet potatoes next to the greens. Surround the greens with 3 slices of the roasted tenderloin, and an equal portion of the prune gastrique. Garnish with asparagus tips.

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