Pan Roasted Pork Tenderloin

Pan Roasted Pork Tenderloin

Pork:

· Oil of your choice for searing/ brushing onto pork

· Seasoning mix/ rub of your choice for pork

· Cleaned and trimmed pork tenderloin (tail folded so the whole tenderloin is about the same size for even cooking throughout)

· Brush tenderloin with oil and liberally dredge in desired seasoning. Sear on medium to high heat in cast-iron skillet, entire exterior of tenderloin , about 4 minutes for each turn/ side of the tenderloin. Finish in 400* degree oven, about 10-15 minutes. Internal temperature should reach about 145*. Let rest before serving/ slicing

Pork jus:

· After removing pork from skillet, deglaze pan with desired wine (such as madeira, marsala or sherry). Add a little water or preferably homemade pork or chicken stock. Reduce until it barely coats a spoon. It is okay to use a store bought jus or gravy, but you definitely want to thin it out with more stock or water.

Whipped sweet potatoes:

· Peel and cube sweet potatoes into 1” pieces. Wash well then boil in lightly salted water until tender. Drain well and mix with salt and pepper to taste, maple syrup to taste. Whip well. To make sure sweet potatoes are a little thicker consistency, I usually fold in teaspoon or two of instant mashed potato flakes or potato starch. You can also add butter, cinnamon, sugar or anything your little heart desires to the sweet potato base.

· Gaufrette garnish. Criss-cross cut potato on mandolin. Bake at 325* on parchment lined sheet pan. For a little crispier chip, lightly spray both sides of potato with pan spray or lightly brush on oil.

Turkey bacon wrapped beans or asparagus:

· Trim vegetable to desired length and blanch in lightly salted boiling water, about 2 minutes. Shock in ice water to slow cooking. Wrap 7-12 pieces of vegetable in turkey bacon and bake at 375* for about 10 minutes or until bacon is crisp