SERVES 4
Pork tenderloin is lean, tender, and a delicacy; this cut is also known as pork fillet. Individual tenderloins are small, so they generally are sold two to a package. If you find a silver skin on your tenderloin, trim it off.
Though it’s a fancy cut, the tenderloin is one of the easiest parts of the pig to cook; it roasts quickly, but take the greatest caution to avoid overcooking it, as it can go from tender to tough and dry in a matter of minutes. The tenderloin is marinated to further ensure a juicy outcome, so you’ll need to plan at least eight hours ahead to ready the meat.
Pork and collard greens are a classic southern culinary pairing, with the collards cooked good and long and flavored with smoky bacon. Candied yams might finish such a meal; here we pair the yams with buttery Yukon Gold potatoes and cook them gratin-style to bring it up a few notches.
¼ cup bourbon
¼ cup soy sauce
¼ cup brown sugar
¼ cup Dijon mustard
1 tablespoon finely chopped fresh ginger
3 garlic cloves, minced
Two 1-pound whole pork tenderloins, trimmed of silver skin
2 tablespoons olive oil
¼ cup chicken stock
1 tablespoon unsalted butter
4 ounces thick cut bacon, diced
1 medium yellow onion, diced
Pinch crushed red pepper
2 garlic cloves, thinly sliced
2 bunches collard greens (about
2¼ pounds), tough stems removed and leaves roughly chopped
2 tablespoons cider vinegar
1 tablespoon molasses
Kosher salt and freshly ground BLACK PEPPER
¾ pound medium Yukon Gold potatoes, peeled
¾ pound medium red-skinned yams, peeled
1 cup whipping cream
1 tablespoon unsalted butter
1 garlic clove, minced
½ tablespoon minced fresh flat-leaf parsley
½ tablespoon minced fresh rosemary
½ tablespoon minced fresh sage
½ tablespoon minced fresh thyme
Kosher salt and freshly ground black pepper
1 cup coarsely grated gruyère cheese (about 3 ounces)
PLACE the bourbon, soy sauce, brown sugar, Dijon, ginger, and garlic in a bowl and whisk to combine. Pour into a large zipper-lock bag and add the pork tenderloins. Marinate at least 8 hours or overnight.
IN a large sauté pan over medium-low heat, cook the bacon until crisp and most of the fat is rendered, 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain, leaving the fat in the pan.
ADD the onions and crushed red pepper to the pan and sauté until the onions are tender and beginning to brown, about 8 minutes. Add the garlic and cook 1 minute. Then add the collard greens, tossing well to coat. Stir in the cider vinegar, molasses, and enough water to make the leaves float freely. Season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook until the greens are tender, about 45 minutes.
RETURN the bacon to the pan, adjust seasoning, and stir to combine.
WHILE the collard greens cook, roast the pork tenderloin.
FILL a large bowl with cold water. One at a time, peel and slice each Yukon Gold and sweet potato into ⅛-inch-thick rounds and place in the bowl of water. Combine cream, butter, and garlic in medium saucepan and bring to simmer. Remove from heat. In a small bowl, combine the parsley, rosemary, sage, and thyme. Mix sea salt and black pepper in another small bowl.
PREHEAT the oven to 400°F. Arrange oven racks in the lower third and upper third.
LIGHTLY butter a 1½- to 2-quart baking dish. Drain the potatoes, then pat dry. Transfer half the potatoes to the baking dish and spread them in an even layer. Season with salt and pepper, then sprinkle with half of the herb mixture and half of the gruyère. Repeat with the remaining potatoes, salt and pepper, herb mixture, and cheese. Pour the cream mixture over the potatoes, lightly pressing the potato mixture as much as possible into the liquid.
COVER gratin tightly with foil and bake in the bottom third of the oven for 25 minutes. Move the gratin to the upper rack, uncover, and bake another 20–25 minutes or until the potatoes are very tender and the top is golden brown. The liquid will be bubbling and will become more absorbed as the gratin sets. Allow to rest at least 15 minutes before serving.
AT the same time, place a large ovenproof skillet—preferably cast iron—in the oven to heat up, about 10 minutes.
REMOVE tenderloins from the bag and discard the marinade.
REMOVE the pan from the oven. Add the oil to the pan and swirl. Place the pork in the pan and roast in the bottom third of the oven for 10 minutes. Flip the pork and cook until the internal temperature is 140–145°F, about 8–10 minutes.
REMOVE from the pork from the pan and tent with foil to rest for 10 minutes.
ONCE the meat has rested and given up some of its juice, place the pan back on the stovetop over medium heat. Add chicken stock and pork juices and scrape up the brown bits from the bottom of the pan. Strain, then swirl in the butter. Season to taste with salt and pepper.
SLICE the tenderloin on a bias and drizzle with the sauce. Serve with gratin and collard greens.