Grilled Neiman Ranch Pork Tenderloin, Wisconsin Parmesan Gratin Potatoes, Wilted Mustard Greens and Apple Maple Pan Jus
Chef Seth Bixby Daugherty
Number of Servings: 4
Ingredients
- 1 onion, thinly sliced
- 5 tablespoons olive oil, divided
- 6 Yukon Gold potatoes, peeled, thinly sliced
- 5 prunes, diced
- ½ pound Sartori Reserve SarVecchio Parmesan cheese, grated
- ½ cup heavy cream
- Salt to taste
- Pepper to taste
- 4 portions (6 oz each) pork tenderloin
- 1 cup apple cider
- ½ cup maple syrup
- 4 shallots, thinly sliced
- 1 pound cleaned mustard greens
Directions
Cooking Directions:
Potatoes:
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Heat oven to 350F.
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Cook the onion in 1 tablespoon olive oil until soft. Set aside.
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In 8x8-inch baking dish, layer about 1/3 of the potatoes. Top with thin layer of onion, prunes, cheese and cream. Season with salt.
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Repeat layers until all ingredients are used.
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Bake about 1½ hours or until dark golden brown and potatoes are tender. Cover loosely with foil after 45 minutes if browning too quickly.
Pork:
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Season pork with salt and pepper.
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Grill 8 to 10 minutes per side until slightly pink in center.
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Cover to keep warm.
Pan Jus:
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Mix cider and syrup in small saucepan.
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Simmer over low heat until reduced by half and mixture is thick and syrupy, 15 to 20 minutes.
Greens:
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In large sauté pan, cook the shallots in 4 tablespoons of the olive oil over very low heat until soft.
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Add the greens.
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Cook until wilted.
Final Preparation:
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Place a bed of greens on each plate.
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Cut 4-inch circles of potatoes and place over the greens.
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Slice and fan pork on top of the potatoes.
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Sauce the plate with the pan jus.
Recipe courtesy of Wisconsin Milk Marketing Board