Honey-Mustard Pork Tenderloin
2 lbs pork
tenderloin (2 individual tenderloins)
2 large bunches collard greens
4 large Russett or Idaho potatoes
6 cups low-sodium chicken stock
1 cup light cream
1/4 cup parmesan
1/4 cup honey
1/2 cup dijon mustard
1 tbsp butter
1 tbsp chives, chopped
1/2 lemon, juiced
1 garlic clove
Honey-Mustard Pork Tenderloin Cooking
1.) Mix honey, mustard, chicken stock and lemon juice. Place
mixture and pork in an air-tight container or zipped plastic bag and refrigerate for
at least 2 hours. Can be left overnight if desired.
2.) Preheat oven to 425 degrees.
Place pork, with marinade, in a large
roasting pan. Roast uncovered in oven for 10 minutes.
3.) Reduce heat to 375 degrees and cook for 40 minutes, or until meat is cooked through. Remove
from roasting pan and let rest for 10 minutes.
4.) While pork is cooking, peel and halve potatoes and finely chop chives. Wash and dry collard
greens, remove stems and chop into thick strips.
5.) In a large pot, cover potatoes with water, add garlic clove, pinch of salt, and
bring to boil over medium-high heat. Cover and let sit for 35 minutes.
6.) Drain water from pot, and mash potatoes while adding cream. Add chives, butter,
parmesan, and salt and pepper to taste.
7.) In a large saucepan, bring chicken stock to boil over medium heat, and add collard greens.
Cook for 30 minutes. When done, drain liquid and season collard greens with salt and
pepper to taste.
8.) After pork has
rested, slice into 1" pieces, and plate stacked with mashed potatoes on bottom,
collard greens next, then pork on top.
9.) Adjust seasoning on marinade left over in the roasting pan, adding salt and pepper as
needed. Drizzle over pork and serve!
Recipe: Pork Chops with Pomegranate