Ingredients: 10 oz. Pork Tenderloin 2 sprigs fresh herbs, separated from their stems: Thyme & Rosemary 2 cloves finely minced Garlic Coarse Sea Salt & Cracked Black Pepper (to taste) 1/4 lb Sliced Mushrooms 1 Shallot finely chopped 1/4 cup chopped Italian Flat Leaf Parsley 2 Tablespoons of Extra Virgin Olive Oil
Execution: Rinse & pat dry Pork and bring to room temperature. Combine next 3 ingredients to create a rub and apply directly onto meat, coating all sides equally. In a skillet or griddle, drizzle ½ tablespoon of EVOO and sear Pork uniformly to create a crust and transfer to a baking sheet. Place in a 350 degree pre-heated oven. Roast for 20 minutes, checking for an internal temperature of 140 degrees. Remove from pan onto a cutting board and let rest for 10 minutes before slicing. Combine remaining ingredients in a deep sauté pan, stirring often to incorporate oil, herbs, and shallots. Season to taste w/ salt & pepper. Pool Collard Greens onto a serving platter/plate & arrange Pork Tenderloin slices. Top w/ generous portion of mushrooms. Garnish with chopped fresh parsley!
Collard Greens Ingredients: 3 Cups low sodium chicken stock (*Other stock is optional!) 1 lb. Smoked Turkey or Ham - Cajun-Style, cut into cubes 3 + Tablespoons Corn Oil 1 large Brown Onion, diced 1 (or more!) Jalapeno Chili, chopped, w/ seeds removed 4 lbs. Collard Greens w/ stems removed & sliced into medium-sized strips
Execution: Sauté: In a heavy bottom skillet over a medium heat, sauté Onions in 2 Tablespoons of Corn Oil until translucent (approx. 4 minutes). Add Cubed Turkey & Jalapeno and continue to sauté for approx. 2 minutes to incorporate flavors. Add sliced Greens to pan-a handful at a time, stirring them until they begin to wilt. If more oil is needed, add in ½ teaspoon increments until glossy & wilted. Add broth, stirring to blend. Cover & Simmer for 20 minutes, stirring occasionally. Salt & pepper to taste, and serve hot!!
