or just a Remix? A couple posts back I tried to recreate an amazing char siu pork chop dish I had while on vacation.
A few nights later, I incorporated the leftover apple butter and sweet potatoes from that recipe into this dish using pork tenderloin! Voila, a whole new dish!
I rubbed a piece of pork tenderloin with chopped rosemary and kosher salt then let it sit at room temp for a bit. Then I made a sauce/glazey situation using: shallots, rosemary, butter, white wine, dijon mustard, and apple butter, then set that aside. On the same cast iron, I seared the pork tenderloin on all sides, tucked in sweet potato spears underneath, and then slathered our sauce/glaze all over the pork, saving some to reduce further for a finishing sauce. Baked/roasted everything til the tenderloin reached an internal temp of 145°F (which shocked Brandon at first until I showed him that the USDA says medium rare for pork is PERFECTLY FINE and pork that is a little pink in the middle is juicy as opposed to dry when you cook it well).
Served pork tenderloin medallions on a bed of shredded raw kale (massaged with olive oil), then roasted sweet potatoes, and then reduced sauce on top.