1-2 Pork tenderloins depending on size
2 tablespoons dijon mustard
Cherry wood smoked salt Pepper
3 lg. white sweet potatoes, peeled and cut into 1 inch chunks
1 cup chicken stock
2 tablespoons ghee
2 tablespoons chives, chopped
3 bunches Swiss chard, washed, trimmed and chopped
4 cloves of garlic, peeled and crushed
1 pint blueberries
1 pint blackberries
1 red bell pepper, diced fine
1 jalapeño pepper, seeded and diced fine
1 shallot, diced fine
1/4 cup dried currants
2 tablespoons honey
Juice and zest of 1 orange
1/2 cup port wine
1/4 teaspoon cinnamon
Bouquet garni, rosemary & thyme sprigs tied with kitchen twine.
1 tablespoon of corn starch
1/2 cup hot water
Pre-heat oven to 425 degrees F.
Allow pork tenderloin to come to room temp, about 30 minutes. Season with smoked salt and pepper
Add potatoes to a pot and cover with salted water. Bring to a boil , lower heat and simmer until potatoes are fork tender. Strain and return back to pan. Add 2 tablespoons of ghee, chives and add chicken stock a little at a time. Mash potatoes adding more chicken stock until you’ve reached the desired consistency.
For the compote, heat a medium sized pot over medium heat. Add a tablespoon of olive oil and shallots and bouquet garni, pinch of salt and pepper. Allow to cook for 2 minutes and add peppers, cook for a couple minutes and add remaining ingredients. Simmer over medium low heat until berries have broken down. Add corn starch to hot water and stir until dissolved. Add to compote to thicken.
While the compote is simmering, heat an oven safe skillet over medium high heat. Add olive oil and pork tenderloin and sear 2 minutes per side. Cover pork with the dijon mustard and transfer to the oven and cook for 15-20 minutes or until internal temp reaches 140. Allow pork to rest 10 minutes before slicing.
While pork is cooking heat another skillet over medium heat.
Add 3 tablespoons of olive oil and the crushed garlic, cook until garlic is soft stirring often. Remove garlic and place on cutting board.
Add the Swiss chard to the skillet, add a pinch of salt and pepper. Stir to combine, cover and reduce heat. Using the flat of your knife squish the garlic to make a paste and stir into the Swiss chard, cook until wilted and tender.
To serve, slice pork into half inch pieces.
To the plate add a scoop of mashed sweet potato, then Swiss chard, add pork and top with compote. ENJOY!!!