- 1 pork tenderloin
- 3 tbsp Montreal steak seasoning
- 1 bag fresh or frozen cranberries
- ½ cup orange juice
- ¼ cup pure maple syrup
- Sugar, as needed
- 1 log goat cheese
- 1 cup honey
- 1 bunch fresh thyme
- 2 sweet potatoes
- ½ cup brown sugar
- 1 tbsp cinnamon
- Pinch of salt
- ¼ cup heavy cream
- 3 tbsp olive oil
• Grind up your Montreal Steak seasoning to ensure that the seasonings sink into the meat deeper.
• Trim the silver skin off the pork tenderloin to reach peak tenderness in your end result.
• Add oil and Montreal steak seasoning to your pork tenderloin and let marinate for a minimum of 2 hours and up to overnight.
• Warm your honey and fresh thyme in a sauce pot over the stove to infuse the thyme into the honey.
• Preheat your oven to 350°F and bake your pork tenderloin for 30 minutes or until the internal temperature reaches 145°F. Pull out and let rest for 5 minutes.
• Peel and cut your sweet potatoes into small pieces and either boil in a pot of water or steam for 20 minutes or until tender.
• Put cooked sweet potatoes in a mixer and add your brown sugar, cinnamon, and a pinch of salt. As the potatoes mash, add cream a little at a time to reach desired creaminess.
• In a saucepot on the stove over medium heat, add cranberries and orange juice and maple syrup until cranberries have popped and start to thicken. Once thick, add more sugar if desired.
• Slice your tenderloin into desired thickness.
• Time to plate! Put a large scoop of mashed sweet potatoes in a bowl then drizzle honey and sprinkle goat cheese. Then place tenderloin on top and finish with cranberry sauce and garish with parsley if desired.
By Jason Anderson, Boone Health Chef