Pork Tenderloin with Wisconsin Parmesan Potatoes and Greens
Potatoes:
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- 6 Yukon gold potatoes, peeled, thinly sliced
- 5 dried plums (prunes), diced
- 1¼ cups (about 5 ounces) grated SarVecchio Parmesan cheese
- ½ cup heavy cream
- Salt and pepper, to taste
- 2 (12- to 14-ounce) pork tenderloins
- Vegetable oil
- Salt and pepper, to taste
- 1 cup apple cider
- ½ cup maple syrup
- 4 shallots, thinly sliced
- 4 tablespoons olive oil
- 1 pound cleaned fresh mustard greens
- Salt and pepper, to taste
Instructions:
This Pork Tenderloin with Wisconsin Parmesan Potatoes and Greens recipe makes a delicious main course.
- For the potatoes, heat the oven to 350°F. Cook the onion in the olive oil until soft. In an 8 x 8-inch baking dish, layer one-third of the potatoes. Top with a thin layer of onion, prunes, cheese, and cream. Season with salt and pepper. Repeat twice, forming three layers. Bake about 1¼ hours, until golden brown and tender. Cover loosely with foil after 45 minutes if browning too quickly.
- For the pork, heat the oven to 375°F. Brush the pork with oil and season with salt and pepper. Bake for 45 minutes. Let stand for 5 to10 minutes, until the pork reaches a 160°F internal temperature. Cover to keep warm.
- For the pan jus, mix the cider and syrup in a small saucepan. Bring to a boil and simmer over low heat until syrupy and reduced by half, 15 to 20 minutes.
- For the greens, in a large sauté pan, cook the shallots in 4 tablespoons of olive oil over very low heat until soft, about 15 minutes. Add the greens. Cook until wilted, about 10 minutes. Season with salt and pepper.
- To serve, place a bed of greens on each plate. Place a portion of potatoes over the greens. Slice and fan a portion of the pork on top of the greens. Drizzle pan jus around the outer edges of the greens.