Ingredients Jump to Instructions ↓

  1. 1/2 to 2 lb pork tenderloin

  2. Maple Glaze

  3. 3 sweet potato es

  4. 1 tbsp prosciutto scraps, or diced bacon, finely minced

  5. 1 tbsp fresh sage leaved, finely minced

  6. 1 clove garlic, finely minced

  7. 1 tbsp whole grain mustard

  8. 4 cups stock (use veal stock or rich chicken broth and reduce to 1 cup)

  9. 1 cup red wine

  10. 1 bunch washed mustard greens (if unavailable use swiss chard or snow peas)

  11. 1 bunch fresh spinach

  12. 1 tsp minced garlic

  13. 2 tbsp butter

  14. Maple Glaze:

  15. 1 cup maple syrup

  16. 2 tbsp cracked black peppercorn s

  17. 1/4 cup Dijon mustard

  18. salt to taste

  19. 1/4 cup salad oil

Instructions Jump to Ingredients ↑

  1. Mustard Jus:

  2. Reduce the red wine to 2 tbsp. Add reduced veal stock and 1 tbsp whole grain mustard.

  3. Sweet Potatoes:

  4. Peel sweet potatoes, cut in half, then cut in 3/4" wide strips. Mince prosciutto, sage leaves and garlic. Season with salt and pepper. Toss in the olive oil and roast covered at 400° F for 30-45 minutes (turning after 20 minutes) or until done. Keep warm.

  5. Pork Loin:

  6. Combine maple syrup, cracked black peppercorns, salad oil, and Dijon mustard with the oil for Maple Glaze. Brown the pork loin on the grill then place the loin on a rack, brush with the maple Glaze and roast and 400° F to medium (150° F), glazing often. Remove from heat and let rest 5 to 10 minutes.

  7. For Presentation:

  8. Remove the stems and blanch the mustard greens and spinach. Sauté both in the garlic and butter. Place the greens in the center of a plate. Top with the roasted sweet potatoes. Lean slices of roasted pork against the sweet potatoes. Sauce aroun the greens.


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