Pork Tenderloin and Roasted Potato Flowers with Cherry Sauce
TOTAL TIME1 hr 5 mins
SKILL LEVELAdvanced
SERVINGS2
About this RecipeSmithfield pork tenderloin is paired with crisp potato flowers and a vibrant cherry sauce in this elegant, seasonal dish.
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Ingredients
Gather Ingredients from the list below 2 Yellow potatoes, sliced 3 tbsps. Butter 3 tbsps. Olive oil 2 tbsps. Fresh rosemary, chopped to taste Salt to taste Pepper 1 cup Fresh cherries, pitted and halved 1/4 cup Cherry juice or red wine 2 tsbsp. Balsamic vinegar 1 tsp. Brown sugar 1/2 tsp. Dry mustard to taste Salt to taste Pepper 2 Frozen artichoke hearts, halved 1/4 cup All-purpose flour 1 cup Canola oil to taste Salt
Gather Ingredients from the list below
Pork Tenderloin and Roasted Potatoes
Cherry Sauce
Fried Artichoke Garnish
Directions
1.
In a small saucepan, melt the butter and olive oil over medium heat until fully combined.
2.
Spray a baking tray with non-stick cooking spray and arrange the potato slices in a single layer on the tray.
3.
Brush the potatoes with half of the melted butter and olive oil mixture.
4.
Sprinkle the potatoes with salt, pepper, and half of the chopped rosemary.
5.
Turn the potato slices over and brush them with the remaining butter and oil mixture.
6.
Sprinkle the second side with salt, pepper, and the remaining rosemary.
7.
Place the tray in the oven and bake at 350°F until the internal temperature of the pork tenderloin reaches 145°F and the potatoes are lightly browned.
8.
Remove the pork tenderloin from the roasting pan and let it rest while you prepare the cherry sauce.
9.
Place the roasting pan on the stove over medium-high heat and add the cherry juice and vinegar, stirring constantly to loosen any browned bits from the bottom of the pan.
10.
Add the brown sugar, dry mustard, and salt and pepper to taste, then cook until the sauce is slightly thickened.
11.
Toss in the cherries and stir to combine, then remove from heat.
12.
For the fried artichoke garnish, dredge the artichoke heart halves in flour and fry them in canola oil until golden brown.
13.
Drain the fried artichokes on paper towels and sprinkle with salt while still warm.
14.
To assemble the pork tenderloin and potato flowers, slice the tenderloin into 10 thin slices.
15.
On two serving dishes, arrange half of the potato slices in a circular pattern.
16.
Place 4 slices of tenderloin on each plate, arranged in a circular pattern over the potatoes.
17.
Top the tenderloin with the remaining potato slices, again arranging them in a circular pattern.
18.
Spoon the cherry sauce over each serving and finish by placing two fried artichoke hearts on top of each plate.
