Pork Tenderloin with Brandied Cherries

Directions Print

Prep Dish:

1. Remove silver skin from pork tenderloin and cut in half (2 portions per tenderloin). Crush ¼ cup of candied pecan until small crumble, set aside. Puree ¼ cup of cherries in juice until smooth, set aside.
2. Over medium heat add avocado oil to medium sauté pan. Season 1 piece of pork tenderloin with salt and pepper and place in hot pan Sear all sides 2-3 minutes until golden brown. Once seared, place on a sizzle platter and place in 375°F the oven for 6-8 minutes (or until desired temp), remove and let rest
3. While pork is in the oven, using the same pan you seared the pork in add the diced shallot once you can smell aroma deglaze the hot pan with brandy, let reduce by ¼. Add the chicken stock and the cherry puree. Bring to a boil, add small amount of the corn starch slurry (2 tablespoons of water and 2 tablespoons of corn starch) and reduce heat let simmer for 2-3 minutes until desired consistency.

To Plate:

4. Slice the tenderloin in to 4 pieces, add the sauce to center of the place, top with sliced pork, sprinkle with pecan crumble, add the sweet potato puree and the kale and mushroom sauté and garnish with Bing cherries.

Sweet Potato Puree

Prep: 5 min | Cook: 30 min

1. Bring potatoes to a boil in water, cook until soft, just over fork tender (20-30 minutes). Drain potatoes and pass through potato ricer.
2. Once potatoes pass through ricer, fold in butter, ½ of the Orange juice and the Sweet Chili Glaze. Once everything is incorporated check constancy. If it's too tight, add the remainder of the juice to get desired consistency, season with salt as needed.
3. Serve as a side with pork and chicken dishes.

Kale and Mushroom Sauté

Prep: 10 min | Cook: 4 min | Yield: 4 foz

1. Heat avocado oil in sauté pan over medium heat, once oil is hot add garlic, once you can smell the aroma add the mushrooms and onions.
2. Once the mushrooms are tender, add the Kale. Cook 2-4 minutes, until wilted, season with salt and pepper to finish. Reserve hot.