Honey-Mustard Pork
Tenderloin Ingredients
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
Instructions
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!
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