Wood Fired Local Pork Tenderloin
with Cider-Bourbon Reduction and Roasted Sweet Potato and Rutabaga Mash
1 pound Pork tenderloin, trimmed
2 tsp. olive oil
1 c. local apple cider
1 c. veal stock
1⁄4 c. bourbon
1 lg. sweet potato, peeled diced
1 rutabaga, peeled diced
2 Tbsp. whole butter
2 Tbsp. brown sugar
1 tsp. ground allspice
Salt and black pepper to taste
In a sauce pan begin reducing cider and veal stock at a low simmer. Reduce until you have around a half cup and it has thickened to coat the back of a spoon. Add bourbon and simmer 5 more minutes. Season with salt and pepper as needed.
Bake sweet potatoes and rutabagas with the butter, brown sugar, allspice, and salt and pepper at 350 degrees F for 1 hour in a covered baking pan. Mash with a fork when done.
Trim pork tenderloin, pat dry and season with salt and black pepper. Rub with olive oil. Heat grill to 500 degrees F. Sear all sides of the seasoned tenderloin. Finish the pork in a cooler spot on the grill until internal temp reaches 140 degrees F. Let it rest for 10 minutes before slicing.
Mound the mashers on a plate followed by spooning some of the sauce on the plate. Fan slices of the pork over the sauce. Serve with a side of steamed asparagus.